One evening I asked my two-and-a-half-year-old son, Lennox, what he’d like for dinner. He said‘Ragù’, to which I replied,‘What meat?’. ‘Lamb’ he said - ‘long or short pasta?’ I said -‘short!’, Lennox replied again with certainty. ‘Sheep or cows’ cheese?’ -‘Sheep and cow... Sheep’. Pecorino it is, I thought. ‘Len, should I put ‘nduja in the ragù?’ - ‘What’s that?’ - ‘Soft salami’ - ‘Yeah, soft salami too’, says Len.
So, this is what we came up with. The ‘nduja adds a wonderful spice and extra richness to the ragu. Lennox also has a love for sour cream, so at the very end I added a little for balance - certainly not traditional but it works a treat, pure cream or a knob of butter will have a similar effect.