Cavatelli Pasta in a Braised Lamb Ragù | Cruise Scoop

Name: 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 handfuls fresh baby spinach, leaves; 3 tablespoons extra-virgin olive oil; pinch coarse kosher salt; 4-6 tablespoons fontina cheese, freshly grated; 2 tablespoons parsley, fresh chopped

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Cavatelli Pasta in a Braised Lamb Ragù: Enjoy this delicious recipe from Seabourn Cruise Line provided by Cruise Scoop.

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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 handfuls fresh baby spinach, leaves
3 tablespoons extra-virgin olive oil
pinch coarse kosher salt
4-6 tablespoons fontina cheese, freshly grated
2 tablespoons parsley, fresh chopped