Lamb ragout with rigatoni pasta

Ingredients:

• 1.8 kg of lamb legs
• 450 g mezzi rigatoni pasta
• 2 tbsp. l. olive oil
• 1 can (170 g) of tomato paste with baked garlic
• 0.5 cup chopped fresh mint + extra for serving
• Grated zest of half a lemon + extra for serving

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Add half the lamb and cook, turning, until browned, 8-10 minutes; transfer to a plate. Repeat with the remaining lamb; transfer to a plate.
2. Add the tomato paste to the pan and cook, stirring, until thoroughly combined, about 1 minute. Add 6 cups of water and 1 teaspoon of salt, then return the lamb to the pan. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bone, 2 to 2.5 hours.
3. Using tongs, transfer the lamb to a large bowl. Shred the meat, discarding any bones and excess fat, then return it to the pan. Simmer over low heat, stirring occasionally, until the sauce thickens, 45-60 minutes.
4. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
5. Add the pasta and 1/2 cup of the cooking water to the sauce. Cook, stirring, until the pasta is coated, about 1 minute, adding more water if necessary to thin the sauce. Remove from heat and stir in the mint and lemon zest, season with salt and pepper to taste. Divide among bowls and garnish with fresh mint and lemon zest.