We brown spring lamb mince until caramelised, then cook it slowly with onion, carrot, celery and garlic before adding red wine, tomato, bay and rosemary. As the ragù simmers, the lamb becomes soft, and the sauce thickens, with the wine bringing acidity and the rosemary giving a piney, herbal note. Red peppers are roasted until lightly charred and folded through the sauce, adding a gentle sweetness that sits against the richness of the lamb. Lamb ragù is closely associated with Abruzzo, a mountainous region shaped by shepherding, where young lamb and rosemary have long been cooked for Easter and early-spring meals.
