LAMB NECK RAGU

Ingredients (serves 6)

For the lamb necks:

• 2 whole lamb necks
• 1 tin chopped tomatoes
• salt and pepper
• 1 celery stick (chopped)
• 1 carrot (cut into small blocks)
• 1 onion chopped
• fresh oregano and thyme
• 1 cup red wine
  
  For the Ragu and pasta:
• 1 sachet / tin tomato paste (50g)
• 1 punnet DENNY portabelini mushrooms
• 1 chilli (chopped, optional)
• 1 cup red wine
• 1 packet tagliatelle pasta
• Parmesan cheese (to serve)

Method

1. Place the  lamb necks into your potjie and season with salt and pepper. 
2. Pour over the chopped tomatoes, add the carrots, celery, onion and fresh herbs.
3. Pour over the red wine, place the lid on the potjie and the potjie on the fire. Let this simmer slowly on medium to light heat for about 2 – 3 hours. The meat should be soft and fall off the bones once ready.
4. Take the potjie off the fire and carefully take the necks out of the potjie and a pan or plate big enough to fit them both. Use a fork and remove all the meat from the bones.
5. Use a spoon and remove the top layer of excess fat on the sauce left over in the potjie and also remove the stalks of the fresh herbs.
6. Back to the potjie, add the tomato paste, mushrooms, chilli and all of the meat.
7. Pour a glass of red wine over this, mix everything together and place back on the fire on low heat so the contents of the potjie can simmer and mingle.
8. On the side cook your tagliatelle pasta until al dente. Just before they are cooked, add the pasta to the potjie and serve straight from the potjie with some extra parmesan cheese on top.