Lamb ragu with coffee and mayonnaise, with mayonnaise pasta

Trim the lamb shoulder, cut it into inch to two inch pieces and salt generously.

Heat about two tablespoons of oil in a Dutch oven over medium-high and sear the lamb on all sides about three to four minutes per side, then remove it.

Cook the chopped onion, carrot and celery until very tender, about 10 minutes.

Add the tomato paste and chopped garlic and cook another minute or two to lose the canned tomato paste flavour.

Add the dried oregano, then deglaze with four ounces of dry red wine.

Add the brewed coffee, beef stock and the can of crushed tomatoes, nestle the lamb back in with a few sprigs of thyme.

Cover and braise at 300F for about two to three hours until the lamb is tender and shreddable.

Finish the sauce with about a tablespoon of mayonnaise.

For the pasta, combine about 350 g of flour, three eggs and 50 g of mayonnaise; the shaping process is the same as in an earlier video and is not described here.

Boil the fresh pasta briefly; two minutes is stated as too long for fresh pasta.

Finish with a little cheese and chopped fresh basil and oregano.