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How To Make Lamb Ragu

Today I am uploading the lamb Ragu which I made last week after a lot of requests!

 

 

The main thing when cooking any Italian food is to keep it simple!

Serves approx. 6 people:

600g lamb shoulder, steak or leg will do. Make sure that there are no spiky bones in it that could choke people.

2 carrots, 3 celery sticks and 1 onion diced.

2 bay leaves

2 jars of good quality passata or 2 tins of tomatoes

1/4 glass of red wine 

2 tablespoons balsamic vinegar

Salt and pepper to taste

Now to the cooking:

Season the lamb and fry each side to seal it.  You might need to do this in batches as this maintains the temperature of the pan up!

When the meat is browned carefully take it from the pan and place on a plate.

Add in the diced carrots, celery and onion, fry in the lamb fat and remaining oil.  Stir regularly. You want really soft vegetables so cook for about 5 minutes on a medium heat.

Add the meat back into the veg.  Make sure you get all the juices from the plate.

Add the bay leaves and wine to the pan allowing the wine to evaporate

Pour in the passata and give it a stir.  You can rinse the jars or tins out with a little wine.

Cook very slowly and add the balsamic vinegar.

Cook for as long as you can stirring occasionally to make sure that it does not stick.

Keep tasting the ragu for seasoning throughout the cooking.  If you season everything at the end then it will taste salty and not be seasoned correctly. 

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