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Add a photoRaciónes: 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
- Â Â Peel and finely chop the onion and garlic.
- Â Â lightly crush the fennel seeds.
- Â Â Finely slice the carrots and celery.
Direcciones
- Place the oil in a saucepan.
- Add in the onion and garlic and cook on the boiling plate for 1 to 2 min till softened but not browned.
- 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.
- Add in the lamb to the pan and cook for about 7 min breaking up the pcs with a wooden spoon till browned.
- Stir in the wine and let it bubble for 4 to 5 min till the liquid has reduced by about half.
- Add in the oregano rosemary sprig and cinnamon to the pan with the canned tomatoes and their juice.
- Bring to the boil and season lightly with salt and pepper.
- 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.
- Remove and throw away the cinnamon and rosemary.
- Spoon off the oil soaking up any excess with kitchen paper.
- Adjust the seasoning to taste.
- Just before serving cook the spaghetti in a large pan of boiling salted water.
- 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.
- Drain thoroughly.
- To serve toss the ragu with the pasta and about half of the grated parmesan.
- Serve at once sprinkled with the remaining parmesan.
- 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.
- 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.
- Serves 4
