Gnudi and Malfatti: Lamb Sauce

Name: Gnudi and Malfatti: Lamb Sauce (Gnudi al Ragù D’agnello)
Cuisine: Italian
Ingredients: its cooking liquor, reduced if watery; 500 g tinned chopped tomatoes; 500 g leftover slow-roast, braised or pot-roast lamb meat, diced; 500 g leftover slow-roast, braised or pot-roast lamb meat, diced; 250 ml lamb ragù; grated Pecorino Romano, to serve; 1 heaped tablespoon finely chopped fresh rosemary; 1 recipe ricotta gnudi; 1 carrot, finely chopped; 1 onion, finely chopped; 1 bay leaf; 100 ml extra virgin olive oil; 1 or 2 sticks celery, finely chopped; 2 cloves garlic, sliced

Gnudi al Ragù D’agnello

Preparation info

This dish serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe should be scaled up or down depending on the amount of meat you have. If cooking lamb especially for this recipe, best to use shoulder, and slow-roast it with rosemary, juniper and plenty of white wine. A large shoulder will yield about 1.5kg of cooked meat, or three times the recipe below (which is itself enough for about eight servings, yielding about a litre).

Ingredients

Main course
Starter

Ingredients

Method