Slow-Braised Lamb Ragù with Penne by Pops11169

Ingredients

• 900g (2 lb) leg of lamb, cut into large chunks
• 400g (14 oz) penne pasta
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 250ml (1 cup) dry red wine
• 800g (28 oz) crushed tomatoes
• 500ml (2 cup) beef stock
• 1 tsp dried oregano
• 1/2 cup fresh mint, finely chopped
• 1/2 cup pecorino cheese, grated
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear lamb chunks until deeply browned on all sides, about 8-10 minutes.
2. Remove lamb from the pot, add onion, and sauté over medium heat until softened and translucent, about 5-7 minutes.
3. Stir in garlic and tomato paste, cooking for 2 minutes until fragrant and slightly darkened.
4. Deglaze the pot with red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
5. Return lamb to the pot, add crushed tomatoes, beef stock, and oregano, then bring to a gentle simmer
6. Cover and cook on low heat for 2.5 hours, or until the lamb is tender enough to shred easily with a fork.
7. Shred the lamb directly in the sauce using two forks, discarding any large pieces of fat.
8. Cook penne in a large pot of salted boiling water until al dente, about 9-11 minutes.
9. Transfer drained pasta directly into the ragù, tossing over medium heat for 2 minutes to coat thoroughly.
10. Serve immediately topped with fresh mint and grated pecorino.