CAVATELLI PASTA AND WELSH LAMB RAGOUT WITH GRANA PADANO
500g minced lamb
1 stick of celery
10g white onions
1 clove of garlic
50ml white wine
10g herbs (rosemary, thyme, bay leaves)
Salt and pepper to season
30g Grana Padano (use 10g for decoration)
1 table spoon tomato purée
Splash of extra virgin olive oil
Fry the minced lamb with extra virgin olive oil until golden, and put to the side.
Cut the celery, onions, carrots and garlic very finely and sweat together with the rosemary, thyme and bay leaves using extra virgin olive oil in a pan for a couple of minutes.
Add the minced meat and tomato purée to the pan. Reduce the white wine, and simmer for about 4-6 hours.
Boil the pasta and mix with the ragout.
Finish with grated Grana Padano cheese and season with salt, pepper and mint.