LAMB & FENNEL RISONI

---

PREP TIME 15 minutes
COOK TIME 20-25 minutes
SERVES 4

INGREDIENTS

500g lamb mince 

½ fennel bulb, trimmed and finely diced 

1 onion, finely diced 

Juice of ½ lemon 

½ bunch mint, chopped 

500g risoni 

150g Tamar Valley Truffles truffled feta (optional) 

Pecorino Romano, to serve 

500g Pukara Classic Napoletana sauce (or any passata sauce) 

METHOD

Step 1 

In a medium pot of salted boiling water, cook the risoni for about 15 minutes or until al dente. 

Step 2 

While the pasta cooks, start the sauce by adding lamb mince to a cold pan. Turn the heat to medium-high, allowing the lamb to slowly release its fat. Once sizzling, add the diced onion and fennel, letting them cook until the meat is browned and fragrant. 

Step 3 

Pour in the Napoletana sauce, and bring it to a simmer. If the sauce thickens too much, add a splash of pasta water to loosen it up. Once the risoni is cooked, drain and add it to the sauce along with the feta and fresh mint. Gently stir until everything is well combined and creamy. 

Step 4 

To serve, ladle the risoni into bowls and finish with a generous shaving of Pecorino Romano.