paccheri with lamb ragù

serves 4

Extra virgin olive oil
500g coarse lamb mince
50ml red wine
1 celery stick, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
1 garlic clove, peeled and finely chopped
A few rosemary sprigs
A few fresh thyme sprigs
2 bay leaves
300g tinned plum tomatoes, chopped
Sea salt and freshly ground black pepper
320g paccheri
100g smoked ricotta or pecorino, finely grated
A few mint sprigs

1 Add a dash of oil to a pan and fry the lamb mince until golden. Set aside.

2 Reduce the red wine in a saucepan by approximately two thirds. Meanwhile, sweat the celery, onion, carrot and garlic in a separate pan in a dash of olive oil. Add the rosemary, thyme and bay and cook for about 2 minutes.

3 Add the cooked mince, red wine reduction and tomatoes to the vegetables and gently simmer for 4-6 hours. This will form the ragù and become a thick, rich, sauce.

4 Once ready to serve, bring 3-4 litres of salted water to the boil. Add the paccheri and cook until just al dente. Drain well and mix into the ragù with a small amount of the pasta water. Toss or stir to coat the pasta and season to taste.

5 Place the pasta on a large serving dish, leaving much of the ragù in the pan. Sprinkle the pasta with a good helping of the grated ricotta or pecorino. Spoon the remaining ragù on top, then finish with black pepper, mint sprigs and a little more grated cheese. Serve immediately.