GUIDE / INSTRUCTIONS
For the Cavatelli Pasta in a Braised Lamb Ragù
Step 1 – Cook the Lamb Ragù
In a large medium pot or Dutch casserole set over medium heat, add the 3 tablespoon olive oil.
When the oil is hot, add the diced lamb meat and brown meat evenly on all sides, about 8-10 minutes.
Season with salt and pepper from the mil.
Once the meat is nice and browned, remove meat from pot and set aside.
Add little more olive oil and then add the onions, carrot, fennel, garlic and a pinch of kosher salt and allow to cook until softened while stirring, about 4-5 minutes.
Add back the browned lamb meat and stir well.
Add the tomato paste and the red pepper flakes and cook by keep stirring for about 2-4 minutes.
Add the red wine, thyme, bay leaf, rosemary and stir. Scrape the bottom of the pot to lift up any bits.
Add the diced tomatoes and 1 cup / 250 ml chicken stock, bring to a simmer and then drop the heat to low.
Cover the pot with a lid and let it cook at a gentle simmer for 2-3 hours.
Checking and stirring it frequently, adding more chicken stock if needed.
Once finished season with fresh black pepper and kosher salt. Remove from stove and keep warm for service.
Before service, remove the bay leaf, thyme and rosemary sprigs and discard.
Step 2 – Cook the Pasta
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente (cook as per cooking instructions displayed on the Pasta package).
Drain the pasta, reserving 1/3 cup of the cooking water.
Step 3 – Let’s finish and serve the dish
Heat up 2 tablespoons of olive oil in a large skillet over high heat until hot.
Add the spinach to the skillet and toss quickly with oil to coat.
When spinach is just wilted, about 2 minutes, season with salt and pepper.
Add the pasta to the skillet along with the reserved pasta cooking water, green olives and give it a good toss, then add a little lamb ragù, stirring, until the pasta is evenly coated, about 1 minute.
Add the remaining 1 tablespoon olive oil, (for shine and flavor).
Season with kosher salt and fresh black pepper.
Remove from the stove.
Divide the pasta in serving bowls, top with a large ladle of lamb ragù, top with lots of freshly grated fontina cheese and some fresh chopped parsley.
Enjoy with a nice Crusty Country Bread on the side. Bon Appetit!
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Seabourn Cruise Line is a luxury cruise line known for its intimate ships, all-suite accommodations, and personalized service. It offers a wide range of itineraries, including expedition cruises, and caters to affluent travelers seeking unique experiences. Seabourn is also known for its all-inclusive package, which includes premium spirits, fine wines, and caviar.
This Cavatelli Pasta in a Braised Lamb Ragù Recipe is delicious and easy to make.
