Gnocchi al ragu di agnello
400g minced lean lamb
100g freshly grated parmigiano
500ml tomato passata or 2 cans of plum tomatoes
Soffrito of 1 diced carrot, stick of celery and shallot
2 ripe beef tomatoes, chopped
1 glass of red wine
1 small sprig of rosemary
4 bay leaves
4 tablespoons of extra virgin olive oil
Salt and freshly ground black pepper
- Sauté the soffritto on a low heat in the oil, add the meat and stir until iot becomes a deep pink (but avoid browning). Add the wine and increase the heat momentarily to cook off the alcohol, then return to a low heat.
- Add the tomatoes, rosemary, bay leaves, salt and pepper. Cover and cook for 2 hours. Stir occassionally and add a little boiling water should the sauce start to dry up.
- Cook the gnocchi in a large saucepan of salted boiling water, until they rise to the surface.
- Drain and place in a wide serving dish, pour over the ragù with plenty of freshly grated parmigiano and serve.
Suggesstion: This ragù is also good with short tube-shaped pasta.