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Ingredients
- 20 g extra virgin olive oil
- 3 garlic cloves
- 200 g brown onion, cut into wedges
- 100 g celery stalks, cut into pieces (approx. 3 cm)
- 100 g carrot, cut into pieces (approx. 3 cm)
- 150 g pancetta, cut into small pieces
- 2 sprigs fresh thyme, leaves only
- 2 sprigs fresh sage, leaves only
- 2 sprigs fresh rosemary, leaves only
- ¼ tsp dried chilli flakes
- 2 dried bay leaves
- 200 g dry red wine
- 1200 g boneless lamb shoulder, cut into pieces (approx. 6-7 cm)
- 1 tsp Chicken stock paste (see Tips)
- 50 g tomato paste
- 300 g tomato passata
- 1 - 2 pinches white sugar
- 1 - 2 pinches sea salt
- 1 - 2 pinches ground black pepper
- grated Parmesan cheese, to serve
- cooked pasta of choice or side of choice (see Tips)
- Nutrition
- per 1 portion
- Calories
- 2344.8 kJ / 560.4 kcal
- Protein
- 28.8 g
- Carbohydrates
- 10.5 g
- Fat
- 42.6 g
- Saturated Fat
- 17 g
- Fibre
- 2.8 g
- Sodium
- 284 mg
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