Lamb Ragù
I love pasta dishes for a few reasons: there are a wide variety of pasta noodles to choose from, most of the time the dishes are easy and quick to make, there are different gorgeous pasta sauces and there’s also cheese… I’m a cheese lover!
When it comes to sauces, the choices are vast. There’s Alfredo, Rosé, Bolognese, Amatriciana, Carbonara, Alio e Olio, Vodka, Pesto, Arrabbiata, Cacio e Peppe, Puttanesca, and many more… So far I’ve shared a few meat-based pasta sauce recipes with you like my quick & easy Bolognese, my Greek Pastitsio and my homemade Pasta Sauce which is another one that doesn’t take too much time. Now here’s one that I really enjoy especially during the winter time… Lamb Ragù!
This recipe is incredible! As it cooks slowly for a few hours, the flavors intensify while the juices from the meat add even more flavor to the sauce. This meat-based recipe is a mouthwatering meal to enjoy when it’s cold outside. It pairs so well with pappardelle or tagliatelle. When serving robust sauces like this featured one, you want thicker, larger and long pasta like these two to handle the weight from the ragù although a bed of Polenta can be another delicious choice.
This is a recipe you want to start early in the day like around 11 o’clock in the morning or noon because it will cook for a long time. After the meat is seared, the vegetables are sautéed quickly before adding some liquid to it which has to reduce to the point it’s almost gone – this alone takes some time. Then chicken broth is added and from there, it has to cook for 4 ½ to 5 hours on medium-low heat. During that time, there’s more broth added to the sauce to prevent it from drying out. The end results are amazingly delicious! It’s worth the time that it takes to cook it!
Lamb Ragù is so hearty with bold flavors. Although I use this type of protein, I also like to make it with other meats like veal, beef or poultry. Using similar ingredients and simmering slowly for hours, it’s a nice change of taste.
When the outside temperature drops and you want something with strong flavors, this comforting Lamb Ragù is your answer! Cooking for hours, the beautiful aroma from this thick and rich sauce will make you salivate… it’s the perfect recipe to add to your folder.
Bon Appétit!
Here are several more pasta recipes for you to enjoy…
– Frankie’s Macaroni Casserole
– Zucchini Pork Penne
– Turkey Tetrazzini
– Fettuccine alle Vongole – Clam Fettuccine
– Italian Stuffed Pasta Shells
– Gnudi aka Malfatti
– Coffee Beef Stew
and for even more pasta recipes, click on this link… Recipe Category • Pasta & Pizza
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Lamb Ragù
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Ingredients
- 1 1/2 lbs. lamb shoulder, cut into 1/2-inch pieces and excess fat trimmed
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. olive oil, divided tips & tricks
- 1 tbsp. butter
- 1 1/2 cups yellow onions, diced
- 3/4 cup carrots, diced
- 3/4 cup celery, diced tips & tricks
- 4 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 tbsp. Italian seasoning see Recipe
- 1/4 tsp. red pepper flakes, or to taste
- 1/8 tsp. freshly ground nutmeg
- 1 1/2 cups dry red wine
- 1 cup 2% milk
- 1 can (28 oz.) San Marzano whole tomatoes, crushed
- 1 large bay leaf
- 1 1/2 cups low-sodium chicken broth, room temperature and divided
- 1/2 lbs. cooked pasta like pappardelle or tagliatelle
- 1/3 cup grated Grana Padano cheese, for serving
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Pat dry the meat and season generously with salt and pepper; set aside.
- In a Dutch oven over medium-high heat, add 2 tbsp. oil. Working in batches, sear the meat on all sides in hot oil until browned, about 3 minutes.
- Transfer the meat to a bowl using a slotted spoon, while working with the remaining meat.
- Add pressed garlic and sauté for 1 minute. Return the lamb to the pot including any accumulated juices and add tomato paste, Italian seasoning, red pepper flakes, and nutmeg. Stir well and cook for 2 minutes.
- Add red wine, increase the heat to medium-high and cook until the liquid has reduced by 2/3rds.
- To this, add milk and cook for 3 minutes before reducing the heat back to medium and simmer until mostly evaporated, about 7 minutes.
- Add the crushed tomatoes and bay leaf; stir well. When it starts simmering, add 1 cup chicken broth. Bring the mixture back to a simmer, partially cover and reduce to medium-low. Cook for 4 ½ to 5 hours, stirring often.
- One hour later, remove the lid and continue cooking the ragù uncovered for the remaining time.
- About 2 hours through cooking, add a ¼ cup of the reserved ½ cup of chicken broth and stir very well while breaking up the meat with the tip of the spoon.
- Another hour later, add half of what’s left from the reserved chicken broth.
- Add the remaining reserved chicken broth during the last hour of cooking, remove the bay leaf, stir and keep breaking up the meat into tiny pieces if needed. Adjust seasoning if necessary.
- About 15 minutes before cooking time is done, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in a colander but reserve ¼ cup of the pasta water in case it’s needed.
- Add drained pasta to the ragù and toss to coat. If the mixture is too thick, add some of the reserved cooking water. When serving, sprinkle on cheese and fresh chopped parsley.
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