Paccheri lamb ragu
A staple of the abruzzo region and a
Winning combination of earthy flavours.
Paccheri are a great paring texturally for the
Sumptuous lamb flavours that’s sure to please the

Print Recipe

Paccheri Agnello Abbruzzese

Paccheri lamb ragu A staple of the abruzzo region and a Winning combination of earthy flavours. Paccheri are a great paring texturally for the Sumptuous lamb flavours that’s sure to please the

Servings

persons

Ingredients

Lamb

• 1.7 kig Union Station lamb shoulder boneless
• 100 ml olive oil
• Salt & Pepper

Ragu

• 100 ml olive oil
• 20 gm Garlic Cloves, chopped
• 300 gm Onion, finely diced
• 4 bay leaves
• 1 Long Red Chilli, chopped
• 150 gm Carrot, 5 mm dice
• 100 gm Celery, 5mm dice
• 15 gm Thyme Leaves
• 10 gm Sage chopped
• 400 gm Red Capsicums
• 200 gm tomato paste
• 750 ml white wine
• 400 gm Whole Peeled Tomato Puree
• 2 Lit water
• Salt & Pepper

Servings persons Ingredients Lamb 1.7 kig Union Station lamb shoulder boneless 100 ml olive oil Salt & Pepper Ragu 100 ml olive oil 20 gm Garlic Cloves, chopped 300 gm Onion, finely diced 4 bay leaves 1 Long Red Chilli, chopped 150 gm Carrot, 5 mm dice 100 gm Celery, 5mm dice 15 gm Thyme Leaves 10 gm Sage chopped 400 gm Red Capsicums 200 gm tomato paste 750 ml white wine 400 gm Whole Peeled Tomato Puree 2 Lit water Salt & Pepper

Instructions

To Assemble

1. Salt 500 gm Paccheri 100 gm Piece Pecorino

Methods - Lamb

1. Trim the lamb of any excess fat and cut the meat into 2cm pieces.
2. Heat a frying pan on high heat with olive oil and sear the lamb pieces in small batches golden seasoning with salt and pepper. Put to the side.

Methods - Ragu

1. Cut the capsicums in half lengthways remove any seeds, cut in half lengthways again and cut 2 cm thick on a 45-degree angle.
2. Heat a heavy based pot on moderate heat with olive oil and cook the garlic and onion without colour until softened mix in the bay leaves, chilli, carrot, celery, capsicum, thyme and sage cook until all the vegetables have softened, mix in the tomato paste and cook out for a few minutes, deglaze with the white wine bring to boil.
3. Add the tomato puree and the water, bring back to the boil then reduce the heat to a slow simmer and cook for approximately 90 minutes until the lamb is tender, adjust seasoning.

To Assemble

1. Bring a pot of salted water to the boil, about 12gm of salt per litre of water, add the Paccheri cook for 7 to 8 minutes until al dente.
2. While the pasta is cooking heat the ragu, when the pasta is cooked strain the pasta and toss through the ragu to combine.
3. Serve with freshly grated pecorino.