Cavatelli Pasta in a Braised Lamb Ragù | Cruise Scoop

Ingredients

• 1 pound / 450 grams lamb meat (shoulder or leg), small diced (veal or pork optional)
• 3 tablespoons extra-virgin olive oil
• 1 small piece onion, white, peeled, finely diced
• 1 small piece carrot, peeled, small diced
• ½ piece fennel, small diced
• 4 pieces garlic cloves, peeled, finely chopped
• 2 medium pieces tomatoes, diced
• 2 tablespoons tomato paste
• 2 pieces bay leaf, fresh / or dry
• 2 sprigs thyme, fresh / or pinch of dried
• 1 sprig rosemary, fresh / or pinch of dried
• 2 cups / 500 ml chicken stock, unsalted / homemade or store bought
• 1/3 cup / 80 ml red wine
• pinch coarse kosher salt, plus more to taste
• pinch fresh black pepper
• pinch red pepper flakes
• ½ pound / 225 grams cavatelli pasta / or any other short pasta
• 1 handful castelvetrano olives, pitted, cut in slivers / or any other green olives
• 2 handful fresh baby spinach, leaves
• 3 tablespoon extra-virgin olive oil
• pinch coarse kosher salt
• 4-6 tablespoons fontina cheese, freshly grated
• 2 tablespoons parsley, fresh chopped