It’s not a dance, it’s a dish!

Recipe by Julie Miguel, recipe developer, food stylist & food blogger

Inspired by Mambo Italiano

(2003)

1 bay leaf2 sprigs fresh rosemary 2 sprigs fresh thyme 2 sprigs fresh oregano2 lbs lamb shoulder, de boned and cut into large chunksExtra -virgin olive oil 2 onions, diced 6 cloves garlic, crushed

1 large carrot, chopped 3 celery ribs, chopped 1 cup dry red wine 1 28 oz can of crushed tomatoes Salt and pepper, to taste 1 450 g bag of cavatelli pasta, cooked according to packagedirectionsPecorino or Parmesan cheese, shredded

Ingredients

Method

1Washandtietheherbsintoabundle.2Patlambdry;liberallycoatwithsaltandpepper.Searinapotcoatedwitholiveoilovermedium-high heat.Setaside.3Addonionsandcookuntilsoft,thenaddthevegetablesandherbsandcookuntilsoft.Addwinetothe potandsimmeruntilreducedtohalf.Addcrushedtomatoesintheirsauceandboil.4Addthelambandsimmer;cookonlowheatfor2to3hours,stirringoccasionally.5Discardherbs.Shredlambintobite-sizedpiecesandreturntothesauce.6Serveoveryourfavouritecookedcavatelli.Topwithshreddedcheese.

Lambo ItalianoJulie Miguel’s Lamb Cavatelli