Sardinian lamb ragu

ingredients

serves 4

• 2 small rolled lamb breasts, about 700g

• 2 bay leaves

• 2 sprigs rosemary

• 6 garlic cloves, 4 whole, 2 roughly chopped

• 3 tbsp olive oil

• 1 red onion, roughly chopped

• 2 celery sticks, roughly chopped

• 2 carrots, peeled and roughly chopped

• 8 anchovies, chopped

• 1 x 400g tin plum tomatoes

• 1 dried red chilli or ½ tsp flakes

• 200ml white wine

• 500g Gnocchi alle Sarde, or other small shell

instructions

Preheat the oven to 180C. Season the lamb, then place in a small pan with the 4 garlic cloves, 1 bay leaf and 1 sprig of rosemary, pour over enough water to cover the meat by half, place a lid on top and place in the oven for 1 hour until the lamb is completely soft and tender.

Meanwhile, warm the oil in a wide pan over a medium heat and fry the vegetables with a big pinch of salt until soft, about 10 minutes, then add the anchovies, tomatoes, remaining herbs, chilli and wine. Simmer hard for 125 minutes to reduce and sweeten the tomatoes.

Pull apart the lamb, including as much fat as you want in your finished dish. Fish out the herbs and garlic cloves and add those to the tomato sauce, mashing the garlic as it goes in.

Roughly chop the lamb, then add to the tomato sauce, along with 200ml water. Simmer for 15-20 minutes to allow all the flavours to mingle.

When you’re ready to eat, cook your pasta to al dente, then stir into the sauce, and mix together for a few minutes with some pasta cooking water so the pasta absorbs the sauce. Serve with a little parsley and Parmesan.