Recipe: Lamb and Fennel Ragu
- 2 tbs extra virgin olive oil
- 1kg lamb steaks
- 2 celery sticks, finely chopped
- 1 leek, trimmed, finely chopped
- 1 fennel bulb, finely chopped
- 2 carrots, peeled, finely chopped
- 2-3 garlic cloves, finely chopped
- 800g fresh ripe tomatoes, coarsely chopped
- 625ml (2 1/2 cups) good-quality beef stock
- 1/3 cup chopped fresh continental parsley or oregano leaves
- 250g spelt or wholemeal lasagne sheets
- Finely grated parmesan or chilli pecorino, to serve
- Extra parsley leaves, to serve
- Heat half the oil in a large heavy-based saucepan over medium- high heat. Season lamb steaks well. Cook for 1-2 minutes each side or until browned. Transfer to a plate and set aside.
- Add remaining oil to pan. Add the celery, leek, fennel and carrot. Cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 7-10 minutes or until vegetables start to soften and caramelise.
- Add the tomato and cook, stirring, for 3-4 minutes or until softened. Pour in the stock and bring to the boil. Return lamb to the pan. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for a further 40 minutes or until lamb is tender.
- Use tongs to transfer the lamb to a chopping board. Use 2 forks to shred the meat. Return lamb to the pan and simmer for a further 20 minutes or until the sauce has thickened. Add the parsley or oregano and season.
- Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Cut into strips. Return to pan.
- Add the lamb ragu to the pasta and toss to combine. Divide among serving bowls. Season. Sprinkle with parmesan or pecorino and the extra parsley leaves to serve.