Paccheri pasta with lamb ragù
- April 2023
- Serves 4-6
- Hands-on time 40 min. Simmering time 3 hours 30 min.
This lamb ragù develops its rich flavours during a long, slow simmer. Patience will be seriously rewarded, however, as the fall-apart lamb melds into the deeply savoury sauce. Breadcrumbs on top add a delightful textural contrast in this pasta recipe from Bancone‘s executive chef, Ben Waugh.
Make a meal of it, with a burrata recipe to start.
- 34.5g (14.8g saturated)
- 64.9g (10.4g sugars)
- 4 garlic cloves, roughly chopped
- 400g shallots, roughly chopped
- 20g rosemary, leaves picked
- 10 anchovy fillets in oil, drained
- 100ml white balsamic vinegar
- 2 tbsp vegetable oil
- 1kg lamb neck fillet
- 250ml white wine
- 3 litres chicken stock
- 4 plum tomatoes
- 400g paccheri
- 1 tsp extra-virgin olive oil
- 4 tbsp finely chopped parsley
For the breadcrumbs
- 30g unsalted butter
- 60g panko breadcrumbs
- ½ tsp fine salt
- Put the garlic, shallots, rosemary, anchovies and vinegar in a food processor and whizz into a purée.
- Put a large saucepan over a medium heat and add the vegetable oil. Trim away any large pieces of fat on the lamb, then season all over with salt and add to the pan. Sear for 5 minutes until browned all over, then set aside. Pour in the wine and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Simmer until it’s reduced by roughly half, then return the lamb to the pan along with the shallot purée and the chicken stock. Bring to the boil, then turn down to a bare simmer and leave to cook and reduce for 3 hours, skimming any scum and fat that rises to the top.
- Meanwhile, prepare the breadcrumbs by melting the butter in a wide frying pan over a medium heat. Add the breadcrumbs and cook, stirring constantly, until they turn golden brown and very crisp (about 5 minutes). Season with salt, then set aside to cool.
- Bring a large pan of salted water to the boil. Score a cross in the tomatoes then blanch them in the water for 30 seconds. Lift them out, leave until cool enough to handle, then peel away the skins. Quarter the tomatoes, remove and discard the seeds, then finely dice them into small squares. Set aside.
- After 3 hours, the meat should be falling apart. Lift the meat out of the sauce and set aside – turn up the heat on the sauce and continue to cook for another 10 minutes, or until it’s reduced and thick. Meanwhile, shred the lamb, then return the meat to the pan. Season to taste (it will be quite salty from the anchovies, so go carefully), then continue to cook over a very low heat, stirring occasionally.
- Cook the paccheri in the boiling water for 8 minutes, or until al dente. Drain, reserving a cup of the pasta water, then add to the ragù along with the diced tomatoes, olive oil and enough pasta water to help the sauce emulsify and coat the pasta. Divide among serving bowls, sprinkle with the parsley and a generous amount of breadcrumbs.
Scale it up: Double the ragù quantities to make a big batch, then portion it and keep it in the freezer for up to three months.
You can make the sauce for this dish up to two days in advance before gently reheating.
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