Ingredients:
- 200g lamb mince
- 1 packet smoked pancetta
- 2 tbsp olive oil
- 1/2 cup sofrito
- 1 tbsp tomato puree
- 1 cup dry white wine
- 1/2 cup chicken stock and 1/2 cup milk
- 1 sprig rosemary
- 2 bay leaves
- Salt and black pepper
Instructions:
- Season the lamb and brown well in the oil, in batches, then set aside.
- Add the pancetta to the pan and cook until starting to crisp.
- Lower the heat and soften the sofrito for 10 minutes.
- Return the lamb to the pan.
- Pour in the white wine and stir continuously until almost gone.
- Add the tomato puree, bay leaves, and rosemary, and stir until the mixture turns dark red.
- Add chicken stock and milk to pan.
- Cover and simmer very gently for 2.5 to 3 hours, until the lamb falls apart.
- Reduce the sauce to the preferred thickness.
- Check the seasoning before serving.
Best made a day ahead - the flavour deepens overnight.
Serve with pappardelle, polenta or gnocchi, with plenty of grated parmesan.
As the sauce cools, it will thicken again.