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  • 1kg lamb backstraps

  • 1 finely chopped onion

  • 1 clove of garlic

  • 1 long red chilli finely chopped

  • 1 stick of celery finely chopped

  • 1 carrot finely chopped

  • 1 anchovy

  • 1 tsp capers

  • ½ bunch basil

  • 2 bay leaves

  • 1 (400g) can of crushed tomatoes

  • ½ glass of red wine

  • ½ litre of water

  • Light olive oil

  • Salt & pepper


  • 1.

    Chop lamb into 2cm cubes and fry in a hot pan with oil until all sealed, then toss in the bay leaf, onion, celery, carrot, chilli, garlic, capers and anchovy and fry until softened.

  • 2.

    Pour over the red wine and boil.

  • 3.

    Once the red wine has boiled pour in the tomatoes and water then simmer with a lid for 40 minutes. Season with salt and pepper to taste

  • 4.

    Serve with pasta.


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