Braised Lamb Meatball Sugo with Orecchiette

For the meatballs & sauce

Pour the milk over the bread in a bowl and leave it to soften. Mix all the meatball ingredients together. Squeeze the excess milk from the bread and add to the meat, breaking it into crumbs as best you can. Mix well.

Heat the oil in a deep frying pan. Break off small clumps of the mince (about the size of a large marble), add to the pan and sear, turning occasionally, so that they are browned all over. (The meatballs may need to be browned in two batches). Remove from the pan and set aside. Add the onion, carrot and celery and cook for about 5-10 minutes with a lid on, until the vegetables begin to soften. Mix in the tomato purée. Stir everything together and add the chicken stock and bay leaf. Return the meatballs to the pan. Simmer gently until the stock has reduced by half which will take about 30 minutes.

To cook the pasta

Bring a large pot of water to the boil. For 4 litres of water, add about 1½ level tablespoons of salt. Add the orecchiette to the pot. Meanwhile, heat the sauce in a deep frying pan and swirl in the butter. When the pasta is 90% cooked, drain, holding back some of the pasta water. Add a small ladleful of pasta water to the sauce, followed by the orecchiette and toss together. Simmer for a few minutes, reducing the sauce to coat the pasta. Add a fistful of Parmesan and another dash of pasta water if necessary to keep it loose. Serve with extra Parmesan.