Lamb, anchovy and rosemary ragù with paccheri from Delicious Magazine (UK), April 2023 (page 48) by Ben Waugh

  • lamb neck fillets
  • white wine
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute rigatoni pasta or pasta of your choice for paccheri pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rigatoni pasta or pasta of your choice for paccheri pasta.

  • Ro_ on October 29, 2024

    The flavours on this were lovely, the blitzed herbs, anchovies and sofritto really packed a punch. However, I only used two litres of water instead of three (I literally couldn't fit any more in my saucepan) and I still ended up with quite a watery sauce that needed an awful lot more reducing than suggested. I suspect that part of this is because I used a less fatty/gelatinous cut than the neck suggested, so it didn't thicken the sauce as much. The other thing that I found odd was adding the tomato right before serving so it didn't really cook at all - it was fine, but on balance I think I'd prefer a richer tomato sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.