Capunti with Lamb Ragù

Ingredients

• 500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) capunti pasta 500g (1.1 lb) capunti pasta
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Return the lamb to the pot and pour in the red wine. Allow the wine to simmer for a few minutes to cook off the alcohol.
4. 4.
   Add the tomato passata, tomato paste, bay leaves, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the lamb ragù simmer for at least 2 hours, stirring occasionally.
6. 6.
   In a separate pot, bring salted water to a boil. Cook the capunti pasta according to the package instructions until al dente. Drain the pasta.
7. 7.
   Serve the cooked capunti pasta with a generous ladle of lamb ragù sauce. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Treat your ingredients with care...

• Lamb shoulder — For the most tender and flavorful results, choose a good quality lamb shoulder and trim off any excess fat before dicing.
• Capunti pasta — If capunti pasta is not available, you can substitute it with other short pasta shapes like fusilli or penne.
• Tomato passata — Tomato passata is a smooth tomato puree. If you can't find it, you can blend canned tomatoes until smooth as a substitute.
• Red wine — Use a red wine that you would enjoy drinking, as it will contribute to the overall flavor of the dish.
• Parmesan cheese — For the best flavor, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese.

Tips & Tricks

• To enhance the flavor of the lamb ragù, marinate the diced lamb in red wine and herbs for a few hours before cooking.
• For a richer sauce, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
• Leftover lamb ragù can be stored in the refrigerator for up to 3 days and can be used as a delicious sauce for other pasta dishes or as a filling for sandwiches.
• If you prefer a spicier sauce, add a pinch of red pepper flakes or a finely chopped chili pepper to the lamb ragù.
• Serve the Capunti with Lamb Ragù with a side of garlic bread or a fresh green salad for a complete meal.

Serving advice

Serve the Capunti with Lamb Ragù hot, garnished with fresh basil leaves. Accompany it with a sprinkle of grated Parmesan cheese and a side of garlic bread. This dish pairs perfectly with a glass of red wine.

Presentation advice

Present the Capunti with Lamb Ragù in a shallow pasta bowl, allowing the pasta and sauce to take center stage. Garnish with a sprig of fresh basil for a pop of color. Serve with a rustic wooden spoon for an authentic Italian touch.