Updated: Oct 31
1 large onion ( chopped finely)
3 cloves garlic ( minced)
I large carrot (cut in small cubes)
3 celery sticks ( cut thinly)
500g lamb mince
30g dried mushrooms
2 tsp fennel seeds
200ml red wine
1 tbsp brown sugar
1 tsp dried oregano
1 parmesan rind (optional)
Oil to cook onions
Salt and pepper to taste
1. Add the dried mushrooms to a small bowl, cover in boiling water and allow to sit for 20 minutes.
2. Heat a heavy-based pan and add some oil, add the onions, and cook for 10 minutes until softened. Add celery, carrots and garlic to the pan, cook for 2 minutes and remove them from the heat and to a casserole pot.
3. Heat the pan again, add the lamb mince and brown, you may have to do this in two batches. Add the cooked lamb mince to the casserole pot. Add the wine to the pan to deglaze and pour it into the casserole pot.
4. Add the Passata, dried herbs, mushrooms and the mushroom liquor, brown sugar, dried oregano, fennel seeds and Parmesan rind to the casserole pot. Cover with a lid and cook for half an hour. Take the lid off and cook for a further 40 reducing and thickening the ragu. Remove the Parmesan rind before serving. Season to taste
Baby tomatoes, sage leaves or other fresh herbs and lashings of Parmesan cheese.
Pasta, couscous, green crunchy salad or a crispy baguette.