LAMB, SAGE AND WHITE WINE RAGU

Preparation time 20 mins Cooking time 21/2 hours Serves 6

1.6kg lamb shoulder piece,

boned, cut into 5cm chunks Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp extra virgin olive oil,

plus extra to serve

6 eschalots, sliced thickly in rounds 2 carrots, peeled, diced

into 5mm pieces

1 celery heart, finely diced

6 cloves garlic, finely sliced

2 Tbsp dried oregano

6-8 sprigs sage

1 fresh bay leaf

300ml dry white wine

1.5L chicken stock

1/4 radicchio, finely sliced 500g egg noodle pappardelle, cooked according to packet directions Pecorino cheese, to serve

STEP 1 Put a large heavy-based saucepan over high heat. Season lamb and toss in olive oil. Cook lamb in batches until well browned – make sure you don’t overcrowd the pan. Remove from pan and set aside.

STEP 2 Add eschalot, carrot, celery and garlic and cook for about 10 minutes or until vegetables start to caramelise. Add oregano, sage and bay leaf. Return lamb to saucepan. Pour in wine to deglaze pan, then simmer gently on low heat until liquid has reduced by half.

STEP 3 Add chicken stock and simmer for 2 hours or until meat is tender and liquid is quite reduced (by about two-thirds). Stir though radicchio and adjust the seasoning if necessary.

STEP 4 Plate pappardelle, then spoon over ragu. Grate over pecorino, drizzle with extra olive oil and serve (if not serving straight away, don’t cook pasta and refrigerate or freeze ragu).

Fill your home with the aroma of slow cooking for a winter that smells as good as it tastes!