Slow-Cooked Coastal Lamb Spaghetti Bolognese

1. Heat olive oil in a large heavy-based pot over medium heat.
2. Add onion, carrot and celery and cook for 10 minutes until softened and lightly caramelised.
3. Add garlic and cook for a further minute.

Brown the Lamb

1. Increase heat to medium-high.
2. Add lamb mince and cook until well browned, breaking it apart with a wooden spoon.
3. Allow some darker caramelised pieces to form for additional depth of flavour.
4. Season lightly with cracked black pepper.

Build the Sauce

1. Add tomato paste and cook for 2 minutes.
2. Pour in the Shiraz and reduce by half.
3. Add crushed tomatoes, beef stock, bay leaves, rosemary and crushed saltbush.
4. Bring to a gentle simmer.

Slow Cook

1. Reduce heat to low and cook uncovered for 1 hour.
2. Stir occasionally and add a splash of water if the sauce thickens too much.
3. Remove bay leaves before serving.

Cook the Pasta

1. Bring a large pot of salted water to the boil.
2. Cook spaghetti until al dente.
3. Reserve one cup of pasta water before draining.

Finish

1. Fold most of the coastal parsley through the sauce.
2. Add spaghetti and toss through the sauce, using reserved pasta water as required.
3. Finish with a squeeze of lemon juice and half of the lemon zest.

Serve

Twirl into bowls and finish with:

• Grated pecorino
• Remaining coastal parsley
• Remaining lemon zest
• A drizzle of extra virgin olive oil
• Fresh cracked black pepper