Rags Ragu

Cook Time 4 hours 30 minutes

Serves 4

Ingredients

Basic braise

1.5kg boneless lamb shoulder

1 garlic bulb, cloves unpeeled and crushed 

1 brown onion, roughly chopped or thickly sliced

1 celery stalk, chopped

1 carrot, peeled or scrubbed, cut into 10 cm lengths

A few sprigs of woody herbs (e.g. thyme, rosemary or bay leaves)

1 tsp black peppercorns

1L stock (beef, chicken or vegetable)

1 tbsp tomato paste (concentrated purée) (optional)

125ml white wine (optional)

Ragu

1 tbsp olive oil

2 garlic cloves, finely chopped

500g basic braise

250ml red wine

170–250g tomato passata (pureed tomatoes)

Salt

500g fresh lasagne sheets

1 tsp Calabrian chilli

1 ball burrata

Method

To make the braise, heat a large frying pan over medium-high heat and sear a few pieces of the stewing meat until browned on one side. This step adds a deeper flavour to the stew.

Preheat the oven to 180°C.

In a heavy, ovenproof dish, combine the meat with garlic, onion, celery, carrot, herbs, peppercorns, and stock. If using, stir in the tomato paste and wine. Cover the mixture with a baking paper cartouche (a round piece of baking paper placed directly on the surface of the stew), then seal the pan tightly with foil. Cover the pan with a heavy lid and place the dish in the oven. Cook for 3½–4 hours until the meat is tender and the flavours are well developed.

To prepare the ragu, heat the olive oil in a large frying pan over medium heat. 

Add the garlic and cook until fragrant and slightly golden, about 5 minutes. 

Add the basic braise and the red wine to the pan. Cook over medium-low heat until bubbling and the wine has reduced slightly, about 15 minutes. Add the passata and heat through. Season with salt.

Meanwhile, cut the lasagne sheets into long, thin triangles, about 4–5 cm at the widest part and the length of the sheet. 

Bring a pot of heavily salted water to the boil. Add the pasta and cook for 1–2 minutes or according to the packet instructions. Drain the pasta, reserving a small cup of the pasta cooking water.

Add the cooked pasta to the pan with the lamb mixture. Stir to coat the pasta, adding a splash of the reserved pasta water if needed to achieve a smooth consistency. Use a potato masher to break up any large pieces of meat if necessary. Serve immediately, topped with Calabrian chilli and a ball of burrata cheese.

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.