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Paris and Macca from Meatball & Mac are here to take us through one of their favourite dishes, Lamb Ragu. This dish is full of all the good things in life, butter, cheese, olive oil and carbs... DELISH!
For the Ragu:
500g diced Lamb Shoulder
700ml passata
200g peeled tomatoes
1 onion - diced
2 cloves of garlic - minced
Heaps of basil
Loads of Mount Zero Olive Oil
1/3 cup of good red wine
200g Saint David Dairy Butter
3 tsp sugar
2 tsp Mount Zero Pink Lake Salt
1 tsp cracked pepper
For the Spaghetti:
6lt water
500g martelli spaghetti
2 tsp Mount Zero Pink Lake Salt
To serve:
Freshly grated parmesan
Method:
1. Dice lamb shoulder into 3cm chunks, dice onion & mince garlic
2. Heat 2 tablespoons of olive oil in a pan on high heat until it starts to slightly smoke, add lamb, salt & pepper and cook until brown, remove the lamb and turn the heat to medium heat and add onions, garlic, salt, pepper, sugar. Cook for 5 minutes until sugar has caramelised the onions. Add lamb back in with 1 tablespoon of butter. Once butter has melted add red wine and cook off for 5 minutes. Add whole peeled tomatoes, passata, salt, pepper, sugar, butter & basil. Cook for 10 minutes.
3. Pour Ragú into an oven tray, cover with baking paper, place a lid on top and put it in the oven for 3 hours at 140 Celsius. When the Lamb falls apart it's ready.
For the Spaghetti
1. Heat water in a pot with heaps of salt, the more salt the better. Add pasta and cook for 5 minutes. While pasta is cooking, heat Ragu in another pot. Once the pasta has been cooking for 5 minutes, strain it and add it to ragu and cook for another 5 minutes.
