What she’d tell you
Sunday's shoulder had four hours in the oven and it does not need four more. This is the rare ragù you can make on a Tuesday, because all the long cooking already happened and nobody has to do it twice.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Soften the finely diced onion, carrot and celery in the oil for 12 minutes.
Add the garlic and tomato paste and cook for 2 minutes, then pour in the wine and let it bubble away almost completely.
Add the tomatoes and the rosemary, and simmer for 15 minutes.
Stir the shredded lamb through and simmer 10 minutes more, no longer.
Cook the pasta, and lift it straight into the sauce with a ladle of its water. Fish the rosemary out.
Off the heat, stir through half the parmesan. The rest goes on the table.
If you haven’t got it
Cooked Lamb
any leftover slow-cooked meat: beef, pork shoulder, even the last of a roast chicken
Red Wine
a splash of the meat juices, or stock with a teaspoon of vinegar
Keeping it
Four days in the fridge, and better on the second day.
Gently, with a splash of water. Freezes for three months: sauce only, never with the pasta in it.
