Cavatelli Pasta and Welsh Lamb Ragout with Grana Padano

by Chef Foode - Friday March 18, 2016 12:03 pm

By Francesco Mazzei of L’Anima

With Spring on its way, and Easter just around the corner, what better way to celebrate than with a hearty bowl of pasta?

Make your Easter Sunday that extra bit special this year with a little help from Italian chef Francesco Mazzei – his delicious Cavatelli Pasta and Welsh Lamb Ragout with Grana Padano is the ultimate dish to share with loved ones over the holidays, sure to become a family favourite.

Serves 4

Ingredients:

  • 500g minced lamb
  • 1 stick of celery
  • 10g white onions
  • 10g carrots
  • 1 clove of garlic
  • 50ml white wine
  • 10g herbs (rosemary, thyme, bay leaves)
  • 5g mint
  • Salt and pepper to season
  • 30g Grana Padano (use 10g for decoration)
  • 1 table spoon tomato purée
  • Splash of extra virgin olive oil

Method:

  1. Fry the minced lamb with extra virgin olive oil until golden, and put to the side
  2. Cut the celery, onions, carrots and garlic very finely and sweat together with the rosemary, thyme and bay leaves using extra virgin olive oil in a pan for a couple of minutes
  3. Add the minced meat and tomato purée to the pan. Reduce the white wine, and simmer for about 4-6 hours
  4. Boil the pasta and mix with the ragout
  5. Finish with grated Grana Padano cheese and season with salt, pepper and mint
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