Lamb Ragu with Homemade Fettucini
derived from a recipe from the Slow Food Bible
4tbs olive oil
1 red onion, diced
3 cloves of garlic, crushed
2tbs fresh rosemary, chopped
1 cup button mushrooms, quartered
500g diced lamb
2tbs tomato paste
1 cup red wine
400g can crushed tomatoes
Salt and Pepper to tasteBeef stock (if looks to be drying out)
Preheat oven at 120deg/C.
Heat the oil in an flameproof casserole dish.
Add onion, garlic and rosemary sauté for 5 minutes or until onion has softened.
Add mushrooms and cook for 1-2 minutes.
Add lamb in batches until browned.
Add tomato paste and wine and bring to boil.
Add tomatoes, cover and simmer for 15 minutes, stir occasionally.
Place in oven covered and cook for 3-4 hours.
Keep checking and if drying out, add some beef stock or water.
In the last 30 minutes you can add split kalamata olives if you fancy.
[Basic Pasta Dough]
Taken from The Essential Mediterranean Cookbook
300g plain flour
30ml olive oil
pinch of salt
Flour in the bowl, make a well in the middle.
Add the eggs, olive oil and salt.
Mix with a fork and gradually mix in the flour.
Knead for 6 minutes on a lightly floured bench.
Wrap in Gladwrap and rest for 30 minutes.
Whip out the old pasta-maker and roll her through.
Wine an optional additive but highly recommended! Such a yummy comfort dish! The first time I've made the ragu but will definitely be making again!