Discover Chef Howard’s recipes
Yield=9,462g in sauce
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Ingredients: 5kg Lamb Mince – Country Hill 522g Beef Bacon Slab 4ea – 237g celery branch minced 4ea- 825g white onion minced 4ea- 866g fennel cored and sliced 690g olive oil 18pc-8g sage leaves 4ea-10g rosemary leaves off branch 9ea-10g garlic clove 4ea-1g bay leaf 4tablespoon-168g tomato paste 1294g red wine 2500g blended Pomodoro Tomato with hand blender 1651g water 46g chicken powder 100g salt 38g black pepper |
Directions:
Mince the bacon set aside.
Mince the vegetables and mix all vegetables together. Don’t ensure it is not over-done to keep moisture in.
Heat rational high heat
Add bacon, and olive oil rosemary and sage and cook until browned. Add vegetables. Lower the heat slightly and cook for about 15 minutes until caramelised.
Add tomato paste and cook some more until all vegetables are coated.
Add your lamb and cook until all juices start to release. Add salt and pepper all the quantity. Cook until meat is cooked.
Add your wine and cook until steaming 5 minutes. Add your water mixed with chicken powder and blended tomato. Cook slowly with a light simmer for 1 – 2 hours.
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Finished Product 110g campanelle pasta 25g sliced yellow bell pepper 25g red bell pepper 2g sliced red Thai chilli 50g butter 350g lamb ragu Thai basil 10g 4 grams pecorino Cheese Garlic bread crumb 3g |
In a medium heated pan add olive oil, add your capsicum peppers.
After browned add Thai chilli and Thai basil.
Add your lamb ragu and emulsify butter.
Add you campanelle and cook with a pinch of chicken powder and 2 pinches of pecorino cheese.
Plate with garlic bread crumbs and enjoy!
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