Slow-cooked lamb ragu with mint and anchovy pangrattato offers a pasta dish that justifies the time spent in the kitchen. The sauce relies on a classic mirepoix of onion, carrot, celery, and fennel to build a rich base before red wine and tomato passata are added. Lamb shoulder is the meat of choice, cut into chunks and braised until it falls apart, creating a texture that is both meltingly tender and deeply savoury.
Start by heating olive oil in a heavy-based saucepan over medium heat. Cook the chopped vegetables and garlic for ten to twelve minutes, stirring occasionally until they begin to soften and caramelize. Tomato paste, herbs like rosemary and bay leaves, lemon zest, and a stick of cinnamon are stirred in next, cooking for two minutes to deepen the flavour profile. Red wine and passata are then added to the pot, along with a quarter cup of brown sugar and salt, before bringing the mixture to a simmer.
The lamb pieces go into the saucepan once the liquid is bubbling. The pan is covered and placed in an oven preheated to 180 degrees Celsius for two hours. After this time, the meat should be tender enough to shred with a fork. Discard the bay leaves and rosemary, then shred the lamb directly into the sauce.
While the ragu braises, the pasta needs to be cooked. Maccheroni Calabrese, a tubular shape with ridges, requires boiling in salted water for six to eight minutes until al dente. Drain the pasta and set it aside for later.
Related: Block Daylesford homes: Where are they now
The pangrattato is a crunchy topping that provides texture and brightness to the dish. Heat the remaining olive oil in a frying pan over medium heat. Add chopped anchovy fillets and garlic, cooking for just one minute until fragrant. The sourdough breadcrumbs are stirred in next, cooking for two to three minutes until they turn golden. Remove the pan from the heat and mix in the lemon rind, mint, and parsley.
Combine the cooked pasta with the shredded lamb in the saucepan, stirring to ensure every piece is coated. Divide the mixture between bowls and top generously with the pangrattato, a sprinkle of chilli flakes, and grated parmesan.
This method of slow-cooking meat until it disintegrates is a technique that has been used for generations to extract maximum flavour from cheaper cuts of meat. By allowing the ingredients to meld together over several hours, the sharp acidity of the tomatoes and the bitterness of the anchovy balance against the richness of the olive oil and the sweetness of the vegetables, creating a cohesive dish rather than a collection of separate elements.
