A delicous recipe from Chef Clive Aaron that serves approximately 4
1 tub Dr Broth Roast Beef Broth
1 medium onion, sliced
3 cloves garlic,
2 Tbsp tomato paste
2 large tomatoes, skinned and diced
1 tsp smoked paprika
1 sprig rosemary, chopped fine
1 tin chickpeas, drained and rinsed
1 tin cannellini beans, drained and rinsed
500g braised lamb shoulder or lamb mince
Chopped parsley to serve Juice of 1/2 small lemon
Heat a large casserole with a heavy base on the stove top over medium heat.
When the casserole is hot, add enough olive oil to just cover the base of the dish.
Add the onions and sauté for about 6 minutes until completely soft without colouring.
Add the garlic and tomato paste and sauté for about 2minutes then add the diced tomato and paprika.
Cook for about 6 minutes or until the tomatoes start to break down. Stir occasionally.
Add the lamb mince at this stage if that is what you are using. Stir the mixture for about 5 minutes until the mince changes colour. Add half the Dr Broth bone broth and simmer for 10 minutes.
Add the chickpeas and cannellini beans and mix through then add the remaining bone broth.
Season the mixture with salt and pepper and add the chopped rosemary.
Bring the casserole to the boil then turn the heat down to a low simmer. Cover with a lid and leave to cook for approx 1 hour.
Stir about every 20 minutes to make sure that the mince does not catch.
After an hour, remove the lid and turn up the heat.
Check the seasoning.
Reduce the liquid until it reaches a sauce consistency.Then remove from the heat.
Add the juice of half a lemon and check the seasoning again.
Add the chopped parsley and mix through.
Serve with rigatoni or tortiglioni and Parmesan.
Rice also makes a good accompaniment.