Fusilli with lamb ragù

Finish this dish from Abruzzo, a region in central Italy, with a little grated lemon zest to freshen up this classic pasta dish.?

Prep:?20 min?

Cook:?25 min + 60-90 min?[simmer & stirring occasionally]?

Servings:?2?

Ingredients:?

-?100ml extra-virgin olive oil?

- 2 onions, diced?

- 2 carrots, diced?

- 2 garlic cloves, crushed?

- 1 bay leaf?

- 450gm coarsely minced lamb or mutton

- 250ml dry white wine?[Fiano would be ideal]

- 500gm dried fusilli?

- 75gm Parmigiano-Reggiano, finely grated?

- Finely grated rind of 1 lemon?

Preparation:?

- Heat oil in a large saucepan over low-medium heat. When oil begins to shimmer, add onion, carrot, garlic, bay leaf and a pinch of salt and cook, stirring occasionally, until softened?[15 min]. Increase heat to medium-high, add lamb and fry, stirring occasionally, until almost cooked?[5 min].?Add wine and simmer until evaporated?[5 min].?Add 250ml warm water, then reduce heat to low, cover with a lid, and simmer, stirring occasionally and adding water as needed to keep the pan from drying out, until lamb is browned, and flavours are infused?[60 to 90 min].?

- Meanwhile, cook pasta in a large saucepan of salted boiling water according to packet instructions until al dente. Drain, reserving 1 litre pasta water. Add pasta and half a ladle of pasta water to the ragù, and stir to coat, adding a little more pasta water to loosen the sauce if needed. Season to taste and serve immediately topped with Parmigiano-Reggiano and lemon rind.?

Notes:?If you enjoy a stronger flavour, mutton will give this ragù a stronger flavour than lamb.?

Drink suggestion:?Rich red Montepulciano.