Lamb and fennel ragu - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 140 g brown onion
• 130 g carrot
• 130 g celery
• 3 garlic cloves
• 50 g extra virgin olive oil
• 800 g boneless lamb shoulder
• salt
• ground black pepper
• 100 g red wine
• 6 anchovy fillets
• ½ tsp dried chilli flakes
• 1 tbsp fennel seeds
• 300 g canned chopped tomatoes
• 25 g tomato paste
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 50 g shaved Parmesan cheese
• 1 - 2 sprigs fresh basil