The ultimate recipe for Spring!
1.5kg Indigo Valley Lamb, diced
375ml white wine
3 onions, diced
3 celery sticks, diced
6 garlic cloves, minced
300ml chicken stock
1 tbs tomato paste
2 x 400g tinned tomatoes, pureed with the hand blender
bay leaf, thyme
Step 1) Marinate your diced lamb in the white wine for 1 hour. Remove the meat from the wine, setting aside the wine.
Step 2) Brown the meat in a hot pan, set aside.
Step 3) Sweat down the onion, celery and garlic in some olive oil until soft and shiny. Add the tomato paste and cook down for a minute. Add the white wine, turn up to full heat and reduce until there is very little liquid left.
Step 4) Add the stock, tomato, aromatics and meat and bring to the boil.
Step 5) Turn to a very low simmer and cook for 2-3 hours until the meat is tender. Add some extra stock if the ragu becomes too thick.
1350gm whole desires
2 cups gnocchi flour
1tsp sea salt
Step 1) Place the potatoes in a pot of cold salted water, bring to the boil and then turn down to a very low simmer. Cook through.
Step 2) Peel the potatoes and put through the tami sieve.
Step 3) Make a circle with the potatoes, place the flour around inside the potatoe, and then the eggs, salt in the middle.
Step 4) Whisk the eggs with a fork, slowly incorporating the flour. Then get your hands into it and knead until smooth.
Step 5) Roll into long logs and cut into about 8cm pieces.
Step 6) Blanch in boiling salted water until they float. Refresh in iced water.
Tips for the recipe:
Use lamb shoulder for your ragu, it is the most flavoursome cut for slow cooking.
Mix up your aromatics in the ragu; try orange zest, cinnamon sticks, cloves or even vanilla beans.
This recipe makes lots of extra sauce. Leftovers can be frozen and will make a great instant meal another day with some more pasta.
You can use parmesan instead, but sheep’s milk pecorino adds a wonderful bite and saltiness to the finished dish.
Match with Campbells Wines Malbec for the best food & wine paring!