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Receta Spaghetti With Lamb Ragu
by Global Cookbook

Spaghetti With Lamb Ragu
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  Raciónes: 4

Ingredientes

  • 1 x onion
  • 2 clv garlic
  • 2 x level tsp fennel seeds
  • 2 x carrots
  • 2 x celery stalks
  • 3 Tbsp. extravirgin extra virgin olive oil
  • 350 gm chopped lamb
  • 200 ml red wine
  • 3 Tbsp. choppedfresh oregano
  • 1 x rosemary sprig cinnamon stick
  • 397 gm can minced tomatoes
  • 1 x salt and freshly grnd black pepper
  • 400 gm dry spaghetti fettucine or possibly long fusilli
  • 5 Tbsp. freshly grated parmesan cheese
  •     Peel and finely chop the onion and garlic.
  •     lightly crush the fennel seeds.
  •     Finely slice the carrots and celery.

Direcciones

  1. Place the oil in a saucepan.
  2. Add in the onion and garlic and cook on the boiling plate for 1 to 2 min till softened but not browned.
  3. Add in the fennel seeds and cook for I minute then add in the carrot and celery and cook stirring for 1 to 2 min.
  4. Add in the lamb to the pan and cook for about 7 min breaking up the pcs with a wooden spoon till browned.
  5. Stir in the wine and let it bubble for 4 to 5 min till the liquid has reduced by about half.
  6. Add in the oregano rosemary sprig and cinnamon to the pan with the canned tomatoes and their juice.
  7. Bring to the boil and season lightly with salt and pepper.
  8. Cook uncovered on the floor of the simmering oven for 2 1/2 to 3 hrs stirring occasionally till the lamb is meltingly tender and the oil separates from the sauce.
  9. Remove and throw away the cinnamon and rosemary.
  10. Spoon off the oil soaking up any excess with kitchen paper.
  11. Adjust the seasoning to taste.
  12. Just before serving cook the spaghetti in a large pan of boiling salted water.
  13. Bring to the boll on the boiling plate then cover and transfer to the simmering oven till al dente or possibly according to packet instructions.
  14. Drain thoroughly.
  15. To serve toss the ragu with the pasta and about half of the grated parmesan.
  16. Serve at once sprinkled with the remaining parmesan.
  17. The sauce tastes even better if it is prepared ahead allowed to cold and left to stand for a while. Remove any fat from the surface and rehear thoroughly before serving.
  18. For the classic apaghetti alla bolognese substitute lean chopped bee for the lamb. Replace the rosemary with a few sprigs of fresh thyme. aga tip: i you wish you can cover the ragu and cook for an additional 1/2 to 1 hour.
  19. Serves 4