Easter brings a myriad of food traditions around the world where it is celebrated, with most centred around seafood on Good Friday and lamb on Easter Sunday. This is a traditional Italian Easter dish commonly served on both Easter Sunday and Monday.
Serves 4-6
Ingredients
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500g pack of pasta (eg. fusilli)
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500-750g lamb (from the shoulder or leg)
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2 onions
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1 celery stalk
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1 carrot
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2 cloves garlic
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5 tablespoons Extra Virgin Olive Oil
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2 tablespoons tomato paste or a can of crushed tomatoes
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1 glass of dry white wine
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Grated Pecorino Toscano or Romano
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Salt and pepper
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Chili pepper, optional
Method
1. Cut the lamb into very small pieces; generously salt and pepper them.
2. Chop the onion finely by hand; you can use a food processor for the rest of the vegetables if you wish.
3. Heat a large skillet on a high flame, then add one tablespoon of olive oil when the pot is very hot. Add the meat to the pot, allowing it to brown well. Turn off the flame, then remove the meat and transfer to a plate. Set aside.
4. Put the pot back on high flame, adding the remaining olive oil, onions, carrot, celery and garlic. Stir often. When the mixture starts to brown, add the meat. Continue cooking for a couple of minutes, then add the wine. Deglaze the bottom of the pot with a wooden spoon.
5. Add the concentrated or crushed tomatoes, and stir; after a minute or so add a cup of water. Let it simmer, half-covered for 1 1/2 hours, adding some water or broth if the sauce gets too dry.
6. Put aside part of the sauce to freeze. Allow the remaining sauce to continue simmering, adjusting with salt if necessary; add chili pepper if desired.
7. In a large pot, water to boil; add salt to taste, then the pasta. Cook the pasta to al dente and sauté it in the skillet with the sauce for 1 to 2 minutes.
8. Pour into a warm serving bowl and sprinkle some pecorino cheese on top. Offer some more cheese on the side.
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