Australian Lamb Brachiole With Ricotta Gnocchi And Australian Lamb Bolognese | Aussie Beef & Lamb |

Ingredients

• 2 cups Mirepoix
• 2 tablespoons extra virgin olive oil
• 4 cups Australian Lamb top sirloin, diced
• ½ cup white wine
• ¼ cup fresh garlic, sliced
• Pinch of nutmeg
• 1 cup fresh sage, chopped
• 1 cup heavy cream
• ¾ cup tomato paste
• 1 cup vegetable stock
• 1 cup sweet breads, soaked in milk overnight
• 6 baking potatoes, boiled, milled
• 4 eggs, whisked
• 1 cup ricotta
• 4 cups all-purpose flour
• Kosher salt to taste
• Black pepper to taste
• Clarified unsalted butter as needed, for sautéing
• 4 Australian Lamb Sirloin, cap on, pounded ½” thick
• 4 cups Australian Lamb Brachiole Filling, recipe follows
• 1 cup Extra Virgin Olive Oil
• All purpose flour as needed, for dusting
• 2 cups bread crumbs
• ½ cup pine nuts, toasted
• 1/8 cup fresh garlic, chopped
• 1 cup golden raisins