Francesco Mazzei Paccheri with Welsh Lamb Ragu


  1. Fry the lamb mince until golden in a pan with a small amount of oil and then put to one side.
  2. In a saucepan reduce the red wine by around two thirds, whilst it is reducing sweat out the onions, carrots, garlic and celery in a separate pan. Once sweated, add thyme, bay and rosemary and cook for a further 2 minutes.
  3. Add the wine reduction, cooked mince and tomatoes to the vegetable pot. Gently simmer for 4-6 hours allowing the ragù to form and become a thick meaty delicious sauce.
  4. When the ragù is ready, boil the pasta. Then mix the ragù with a small amount of the pasta water. Make sure the pasta is coated in the ragù and season to taste.
  5. Serve the pasta in bowls and garnish by adding some grated smoked ricotta, fresh mint and pepper. Serve with a spoon of 'nduja on the side.

Recipe Information

Serves 4
Calories kcals
Cooking Time


  • 500g minced Welsh Lamb, coarse
  • 50ml red wine
  • 1tbsp celery, very finely chopped
  • 1tbsp white onion, very finely chopped
  • 1tbsp carrots, very finely chopped
  • 1 garlic clove
  • 10g mixed herbs, rosemary, thyme and bay leaf
  • 300g plum tomatoes
  • 320g paccheri
  • 1tsp 'nduja
  • 10g smoked ricotta
  • 5g mint
  • salt
  • pepper
  • extra virgin olive oil

Nutrition Information

  • Calories kcal
  • Energy
  • Fat
  • Saturates
  • Salt
  • Iron
  • 5-a-day