- 1 Tablespoon olive oil
- 1 medium-sized yellow onion, diced finely
- 1 carrot, diced finely
- 2 stalks celery, diced finely
- 1 parsnip, diced finely
- 3 cloves garlic
- 2 Cups roasted leg of lamb, diced finely
- 1 Cup tomato purée
- 1 Cup dry red wine
- 4 Cups water
- 3 stems Italian parsley
- 1 sprig marjoram
- 1 Teaspoon minced rosemary
- Salt and pepper, to taste
- 1/2 Teaspoon red chile pepper flakes
- 1/4 Cup dried currants
- 1/4 Cup pine nuts, toasted
- 2 Tablespoons capers
- 1 Tablespoon minced anchovies, packed in olive oil
- 1/4 Cup chopped kalamata olives
- 1 Pound fresh or dried pasta
- 1/2 Cup grated pecorino
- Zest of 1 orange
Heat the olive oil in a large heavy pot over high heat. Reduce the heat to medium, add the onion, carrot, celery, parsnip, and garlic and let the vegetables sweat for a few minutes.
Add the lamb, followed by the tomato purée and wine. Cook for 2-3 minutes. Then, add the water just to cover everything in the pot. Add the herbs and season with a little salt and pepper. Cook to reduce the liquid by ½.
Then, add the chile flakes, currants, pine nuts, capers, anchovies, and olives. Season with salt and pepper, to taste.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.
In a pan, combine as much sauce as you like with the pasta adding a little grated pecorino cheese and serve in warm bowls with more grated cheese. Finish with a little grated orange zest.