Whip up this deluxe recipe for Lamb Ragu, served with fresh Gnocchi

Ingredients
45 ml olive oil
1 large onion, peeled & finely chopped
1-2 celery sticks, finely chopped
1 large carrot, peeled & finely chopped
2 sprigs rosemary, woody stems removed & finely chopped
1 kg boneless lamb/mutton, cubed into 1 x 1 cm pieces
1 cup (250 ml) dry white wine
2 cans whole Italian tomatoes, roughly chopped, with juice
salt & pepper
5 ml sugar
about 750g-1 kg fresh gnocchi, cooked, to serve (or 500 g dried pasta, cooked)
a handful fresh basil leaves, to serve
grated parmesan cheese, to serve

How to
In a heavy-based large pot, heat the oil over medium heat and fry the onion, celery, carrot and rosemary until soft and fragrant.

Add the cubed meat and turn up the heat. Fry until it starts to catch (get brown and sticky) on the bottom stirring often – this is important, so be patient. It takes about 10-15 minutes.

Add the wine and stir to deglaze. Add the chopped tomatoes with juice, season with salt & pepper, add the sugar and stir. Bring so a simmer, then turn the heat down low, cover and cook for 2-3 hours until very soft. Stir every now and then.

Serve with cooked gnocchi or pasta, with fresh basil and grated parmesan cheese.

Note: Store-bought gnocchi doesn’t pan-fry well and should rather be boiled briefly in salted water until they pop to the surface. Freshly made gnocchi can be directly pan-fried in butter until golden, it only takes a few minutes over medium heat and it is most definitely my preference.

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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.