Silvia Colloca Instagram – Just a reminder that you can make any day a bit better with pasta.
This is my broken lasagne with lamb ragú
Ingredients
60 ml (¼ cup) extra-virgin olive oil
3-4 garlic cloves, bashed
3-4 lamb forequarter chops (see Note)
200 ml red wine
2 400 ml cans chopped tomatoes
¼ red capsicum
sea salt and freshly ground black pepper, to taste
400 g lasagne sheets, broken into irregular pieces
grated pecorino, to serve
1. For the lamb ragú, heat the oil in a large, heavy-based saucepan. Add the garlic and cook for 2-3 minutes or until fragrant. Add the lamb chops and cook until browned all over. Add the red wine and simmer over high heat for 2 minutes to reduce slightly. Add the tinned tomatoes, capsicum and 800 ml water. Bring to a simmer, then reduce the heat to low, cover and cook, stirring occasionally for 3–4 hours or the until meat falls off the bone. Nonna would lift out the meat and reserve it for another meal. You can do that too or simply remove it from the pan to shred and get rid of any tiny bones and then add it back to the sauce. Remove and discard the capsicum, then season to taste.
2. Bring a saucepan of salted water to the boil. Drop in the broken lasagne pieces, stir and cook for 5-6 minutes or until al dente. Remove with a slotted spoon straight into the pan with the sauce, dragging along a little pasta cooking water, then toss well. Bring to the table and serve with freshly grated pecorino.
❤️🇮🇹 | Posted on 01/Feb/2024 06:58:04
