Cull Yaw Ragu
Using our favourite ingredient, this Cull Yaw Ragu is beautifully rich and just absolutely delicious. Cull Yaw is sheep, reared for longer than they usually would be, on wildland in Cornwall, if you haven't tried it give it a google, you can order from Philip Warrens Butchers online.
500grams of Cull Yaw mince
1 large carrot
1 large stick of celery
2 cloves of garlic
100grams of tomato puree
1 lamb stock pot
Glass of port
Glug of Worcestershire sauce
Finely dice your onion, celery & carrots, roughly chop your garlic.
In a large lidded pan, on a medium-high heat, add a splash of olive oil and fry off the mince until it has a little colour to it, then remove from the pan. You can drain off the excess fat at this point, cull yaw can be a little fatty.
Turn down the heat and add onions, soften for 10 mins, add garlic and soften for a further 5 minutes.
To the onions and garlic add your diced carrot and celery and cook down for another 5 minutes.
Re-add your mince and mix through. Once mixed, push everything to the side of the pan, to clear some space.
In the space add your tomato puree and leave to fry off for a couple minutes before you mix it through.
Turn the heat back up to a medium-high and add a big glug of Worcestershire sauce, mix through for a minute then add your glass of port and let it cook for a few minutes to burn off the alcohol.
Add your stock and enough water to cover the meat, continue to cook on a medium-high heat for a couple minutes, before adding the lid.
Leave to cook in the oven at 140c for around 1.5 hours, or longer if you fancy.
We stir through pasta to serve, and top with parmesan.