In this slow-cooked lamb ragù, onions are the true heroes, turning soft, sticky and buttery as they simmer away. The name, torciglioni alla Genovese, suggests that this dish is from Genoa but it’s actually from Naples. It’s not just pizza they do well!
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Ingredients
- 50ml olive oil
- 3 onions, finely sliced
- 1 carrot, diced
- 1 celery stick, finely sliced
- 500g lamb shoulder, cubed
- 1 bay leaf
- Handful flatleaf parsley
- 60ml red wine
- Freshly cooked torciglioni pasta (or use your favourite shape; 180-200g dried pasta)
- Grated parmesan to serve
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Method
- Heat the olive oil in a large pan over a low-medium heat and add the onions, carrot, and celery and a pinch of salt. Gently fry the vegetables for 10 minutes, stirring occasionally, keeping them on a low heat so they don’t brown.
- Next, season the cubed lamb shoulder and add to the pan along with the bay leaf and parsley, stirring to brown the meat. When the meat is brown, add the wine, then cover the pan. At this point, it will feel like there isn’t an awful lot of liquid in the pan but trust the process. Leave over a low-medium heat for 3 hours, checking and stirring every so often to make sure the sauce isn’t catching on the bottom of the pan.
- After 3 hours, uncover the pan. Leave to simmer uncovered for another hour, until the sauce is reduced. Gently shred the lamb using 2 forks. Taste and season with salt and black pepper.
- Add the cooked torciglioni and a small splash of pasta cooking water, then toss with the ragù. Serve sprinkled with grated parmesan.
Nutrition
- 793kcals Calories
- 28.8g (8.8g saturated) Fat
- 47.9g Protein
- 77.2g (13.1g sugars) Carbs
- 8.9g Fibre
- 0.4g Salt
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