Serves 4-6
Prep time: 15mins
Cooking time: 3h20mins
Ingredients
- 2-3 tbsp olive oil
- 500g lamb mince or lamb shoulder cut into cubes
- 1 onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 2 cloves of garlic, chopped small
- 2 tbsp tomato puree
- 250ml red wine
- 450ml chicken stock
- 2x 400g tins plum tomatoes
- 1 large or 2 small fresh rosemary sprigs
- 1 fresh bay leaf
- Salt and pepper
Method
Tip: make sure you dice your veg first, so you’re all prepped and ready
- Put a large pan on a medium-high heat with 1tbsp of the oil. Once hot, add the lamb and brown all over.
- Drain the excess fat and transfer the lamb to a separate bowl
- Put the pan back on a medium heat (a bit lower than you had it), and add 1-2tbsp of oil.
- Add the onion, carrot and celery and lightly sautee for 10 minutes, don’t let it brown, we just want it softened.
- Once it’s soft, add the garlic and stir for a minute until fragrant.
- Add the lamb back in and mix it all up with the puree
- Add the wine and cook until it’s reduced by at least half.
- Now add your tinned tomatoes, breaking them up with the spoon, and your chicken stock
- Add the rosemary and bay leaf and a good sprinkle of salt and pepper
- Let it simmer slowly on a medium-low heat for 3 hours, uncovered. If at any point it dries out a bit, add a splash of water or stock.
- Once it’s ready, taste and season with salt/pepper as needed.
- Serve with your favourite pasta