DAVID LOVETT'S RAGU ALLA LENNOX

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.

Ingredients:

• 500gm lamb mince
• A small handful of fresh oregano, leaves picked  
• 150ml white wine
• 300ml chicken stock
• 3 tablespoons olive oil
• 1 red onion, diced
• 2 garlic cloves, chopped
• 4 tablespoons 'nduja
• 1 tablespoon tomato paste
• salt
• 400 g short pasta
• 2 tablespoons sour cream
• Pecorino

Method:

• Place a medium sized saucepan over a medium heat. Add the oil, onion, and garlic and allow to fry until soft - around 7-8 minutes.
• Add the tomato paste and cook out for 3 minutes.
• Turn up the heat to medium-high.
• Add the ‘nduja, mince, oregano, and a good pinch of salt to the pot. Mix and fry for 3-4 minutes to seal, but not colour.
• Pour in the white wine, simmer, and reduce for 5 minutes then add the stock, reduce the heat, and allow to simmer for 35-40 minutes. Add a splash of stock or water if the ragu seems to be getting dry. 
• Bring a large pot of water to a boil, add two good handfuls of salt to the water and drop in the pasta. Cook as directed, drain, and add to the ragu along with the sour cream. Stir until well combined. 
• Distribute between plates and top with grated pecorino.