Dong Kim photo
“What makes this ragu particularly Roman and delicious is the addition of anchovies adding a subtle umami that works perfectly with lamb. I find that the absence of tomato in this recipe allows the flavours of the lamb to truly shine. A few cuts of pasta that work great with this ragu are pappardelle, tagliatelle, rigatoni or mezze maniche. You can also serve this ragu with slow-cooked creamy polenta as an alternative to pasta,” –Daniel Costa, Corso 32.
| 800 gr | boneless leg of lamb, cut into small pieces |
| 1 med | carrot, peeled and finely chopped |
| 2 stalks | celery, finely chopped |
| 1 sml | red onion, finely chopped |
| 1 clove | garlic, left whole |
| 1 sprig | fresh rosemary, left whole |
| 4 | fresh sage leaves |
| 3 | olive oil preserved anchovy fillets (optional if allergic) |
| 2 c | white wine |
| ¾ c | extra virgin olive oil |
| 3 t | kosher salt |
| 10 cracks | black pepper |
| 1½ c | water |
| 2 c | milk |
| 2 t | red wine vinegar |
Season the lamb with 1 teaspoon of salt. Heat ¼ cup of olive oil in a medium-sized dutch oven or other heavy bottomed pot over high heat. Add the lamb, allow to sear until dark golden in colour. Using a slotted spoon remove the lamb from the pot. Discard the searing oil.
Return the pot to medium heat, add the remaining ½ cup of olive oil along with the carrot, celery, onion, garlic, herbs and anchovies. Fry the vegetables until lightly golden, stir frequently. Add 1½ teaspoons of salt and return the lamb to the pot.
Add the white wine and allow to simmer for 5 minutes. Add the water and allow to gently simmer over low-medium heat with a lid on for 30 minutes. Add the milk and continue to simmer with the lid on for an additional 40 minutes.
Remove the pot from the heat, with the back of a spoon check to see that the lamb falls apart easily. If the lamb is not tender enough continue to simmer until it is the desired texture.
Add the remaining salt, black pepper and vinegar and allow the ragu to rest for 15 minutes. Break the rest of the lamb apart with the back of a spoon. Season to taste with more salt if necessary.
Toss the ragu with pasta and a little grated Pecorino Romano. Serves 4-6.