Recipe by; Emma Parker - Born and Bread Be sure to check out her website or instagram to see the incredible dishes she creates and to find out more about how she can cater for you at home for a dinner party or romantic dinner in for two. Emma is amazing and I know you will absolutely love this Recipe. Thanks Emma for sharing with us!
What could be more comforting that a lamb mince ragù? A great recipe for a rainy day that can just cook away in the oven and not stick to the pot.
Serve with a gnocchi (homemade if you are feeling adventurous) or fresh pasta, topped with parmesan and a splash of truffle oil on top to finish it off.
- 500gm Middlehurst Delivered lamb mince
- 50ml Red wine ( optional)
- 1 Large white onion, chopped small
- 3 Cloves of garlic, crushed
- 1 Carrots, finely chopped or diced
- 6 Sprigs of thyme OR 1 sprig of fresh rosemary, chopped
- 300gm Tin crushed tomatoes
- 100ml Beef stock or stock cubes in hot water
- 1 tbsp Olive oil
- Salt & Pepper
- Gnocchi or wide pasta to serve with
Turn oven to 130 degrees
Chop your onion, garlic, carrot, thyme or rosemary and place in a heavy based saucepan with 1 tablespoon of olive oil ,1 tsp salt and pepper, on medium/low heat. Cook without colour. About 10-15mins.
In a separate frying pan, fry off your lamb mince. Continue to cook the mince until it browns and add mince to the vegetables. You do not have to add all of the fat but fat is flavour!
Turn up the pan that the vegetables and mince are in and just as it starts to stick, add the wine, tomatoes and stock.
If you have a pot that can be placed in the oven, pop a lid or tin foil on the pot and cook in the oven for 3-4 hours. Feel free to scoop off some of the fat at this stage.
Choose to serve on a yummy pasta or a lovely gnocchi.
Sprinkle with parmesan or cheese and enjoy this lovely winter warmer and a great way to use lamb mince.
Keeps well in the fridge for 3 days. Freezes well.
If you are feeling adventurous this recipe is a great way to make gnocchi at home. It does take some time but it is worth it.
Freezes well and can be paired with anything.
- 900 gm AGRIA potato
- 300gm Plain flour
- 50gm Egg, whisked
- 15gm flaky sea salt, OR 10 gm normal salt
- 50gm Parmesan powder, or shaved parmesan in small pieces
Peel and boil your 900gms of agria potato until soft. Strain and let them steam dry for a few minutes to get rid of excess water.
Mash with masher or a potato crusher if you have one.
Allow to cool- 10, 15 mins.
Add flour, salt and parmesan together and mix through so it is all dispersed.
If you have a mixer add the paddle attachment to it and add the potato.
Slowly, add the dry mixture and the eggs alternatively.
DO NOT let it stir for long, only until it is all combined. Mixture should be slightly sticky to touch but hold a ball shape.
Pop a large pot on to boil with some salt and reduce to a simmer.
Tip onto a floured bench and roll into 1-2cm round “sausages”.
Cut your desired shape of gnocchi. I tend to pinch it with two fingers lightly and cut just behind where I have pinched to get a “pillow” looking shape but you can just do long ones as long as they are similar size.
In batches add to boiling water for TWO MINUTES, or until they float.
Scoop them out with a holey spoon or sieve and add to a try with some olive or canola oil to coat them. Allow to cool at room temp. There is no need to ice them once they are out of the water.
Once cool all they need it to be fried off in some yummy butter and add your sauce!