Cip on your shoulder

Cip on your shoulder
  • 250g cooked lamb
  • 400g can of chopped Italian tomatoes
  • 3–4 sundried tomatoes in oil, drained and snipped
  • 150ml red wine
  • a heaped tablespoon of rosemary leaves, washed, dried and finely chopped
  • 2–3 fresh sage leaves, rolled up and finely shredded
  • a tablespoon of tapenade or a few black olives, stoned and roughly chopped (optional)
  • salt and freshly ground black pepper, to taste

to serve

  • 150g pappardelle, or lasagna sheets, broken into irregular pieces
  • a few sprigs of fresh marjoram or oregano, picked leaves only pecorino or aged Parmesan (optional)

  • Preheat the oven to 200ºC/Gas 6
  • Mince the lamb in a food processor, or, chop as finely as possible. Put into an ovenproof casserole and add to it the other ingredients, up to and including the tapenade. Stir well to mix.
  • Cover tightly and bake for 35 minutes, by which time it should be bubbling away nicely. If a little too much liquid remains, transfer the casserole to the stove-top and reduce until you have a thick, glossy meat sauce. Check and adjust the seasoning. The tomatoes and olives will leach a fair bit of salt so you may just need to add some freshly ground black pepper.
  • Cook the pasta al dente. Serve the sauce on top, or if using lasagne, tuck it artfully between the pasta layers. Garnish with the marjoram leaves. The sauce is very concentrated and doesn’t really need gilding, but some shavings of pecorino or aged Parmesan are a nice touch.

Wine Recommendation

Try Allegrini's fragrant and polished Valpolicella, or push the gondola out with their Amarone Corte Giara. Between the freshness of the former and the richness of the latter is the ripasso style, turbo-charged by a period of contact with the Amarone lees. Valpolicella Superiore Ripasso Torre del Falasco is a delicious example.

Members' Comments (1)

"Lovely. I cooked 500g raw mince lamb in the olive oil from a tin of anchovies, plus all the anchovies and one crushed garlic. I used double the quantities of everything in the recipe and used some bought tapenade. Stuck in some lasagne sheets. Quick, easy and very tasty. Will make it again."

Mr Jerry Obeney (06-May-2017)

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