This lamb ragù, – a meat sauce made with lamb, is inspired by a visit to a wonderful Italian restaurant in Miami, Spiga Ristorante Italiano, which we went to 4 years ago. It was so good that we went back to the same restaurant the next day, and I ordered exactly the same menu. I remember thinking on the first day that “lamb ragu” surely had to be a dish of lamb pieces served in a sauce, but at this restaurant it was made with minced lamb, so mine gets the same name, with an “alla bolognese” added at the end.
If you have the time, do let it simmer for at least a couple of hours – it makes the flavour rounder, deeper and more complete.
