Orecchiette with Lamb Ragù and Pecorino

Ingredients

• 400 g orecchiette
• 500 g lamb mince
• 1 yellow onion, finely chopped
• 3 garlic cloves, chopped
• 1 carrot, finely grated
• 200 ml red wine
• 400 g crushed tomatoes
• 200 ml lamb stock
• 2 tbsp tomato paste
• 1 rosemary sprig, chopped
• 1 bay leaf
• 2 tbsp olive oil
• Pecorino romano, grated
• Salt and black pepper

Method

1. 1Brown the lamb mince in olive oil until deeply coloured. Set aside.
2. 2Sauté onion, garlic and carrot for 5 minutes. Stir in the tomato paste. Pour in the wine and reduce by half.
3. 3Add tomatoes, stock, rosemary and bay leaf. Return the mince. Simmer on low heat for 1.5 hours.
4. 4Cook the orecchiette. Toss with the ragù. Serve with generous pecorino.