Fusilli with Lamb Vegetable Ragout

Ingredients

• 2 shallots
• 100 g carrots (1 carrot)
• 100 g celeriac (1 piece)
• 1 sprig thyme
• 1 sprig rosemary
• 300 g lamb loin fillet (or lean meat from the leg)
• 1 tbsp Olive Oil
• 1 tsp anise seeds
• 1 tbsp Tomato Paste
• 1 Garlic clove
• 1 bay leaf
• 100 ml dry white wine (or beef broth)
• 100 ml lamb stock (glass) or beef broth
• Pepper
• Salt
• 350 g pasta (e.g., fusilli/spiral noodles)

Instructions

1. 1.

   Peel the shallots. Clean, wash and peel the carrot and celeriac. Cut everything into small cubes.

2. 2.

   Wash the thyme and rosemary and shake them dry.

3. 3.

   Rinse the lamb meat, pat it dry and cut it with a large sharp knife into very fine cubes.

4. 4.

   Heat oil in a large high-sided pan. Sauté the shallots, carrot, celeriac and herbs over medium heat for 1 minute.

5. 5.

   Add the lamb cubes and anise, brown the meat all around. Stir in tomato paste and cook briefly.

6. 6.

   Peel the garlic and press it through a garlic press into the meat. Add the bay leaf, wine or broth and stock. Season lightly with pepper and let everything simmer uncovered over low heat for about 20 minutes.

7. 7.

   Meanwhile, cook the pasta according to package instructions in plenty of boiling salted water until al dente. Remove herbs from the sauce. Drain the pasta, let it drain and serve with the lamb vegetable ragout.