Lamb Ragu Recipe
Indulge in the rich and comforting notes of our Lamb Ragu, a culinary masterpiece that transforms humble ingredients into a symphony of taste and texture. This recipe begins with succulent cubes of boneless lamb shoulder, seared to perfection, imparting a golden crust that promises depth of flavor.
This Lamb Ragu is not merely a dish; it’s an experience – a journey through the symphony of rustic Italian flavors, where the tender lamb, aromatic vegetables, and robust tomato sauce converge to create a melody that lingers on the taste buds, leaving a lasting impression of warmth and satisfaction. Enjoy this hearty creation with loved ones, and let the culinary notes of the Lamb Ragu resonate in your memories.
Lamb Ragu Recipe
Equipment
- Large, Heavy-Bottomed Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Tongs or Forks
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Can opener
- Grater
- Cooking Utensils
- Pot for Pasta
- Forks
- Gravy Boat optional
Ingredients
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 2 cans 14 ounces each crushed tomatoes
- 1 cup beef or lamb broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped (for garnish)
- Grated Parmesan cheese for serving
- 1 pound pappardelle pasta or your favorite pasta
Instructions
1. Prep Work:
- Season the lamb cubes with salt and pepper.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Searing the Lamb:
- Brown the lamb cubes in batches until they develop a golden crust. Remove and set aside.
3. Sauteing Aromatics:
- In the same pot, add chopped onions, carrots, and celery. Saute until softened.
- Add minced garlic and sauté for another minute until fragrant.
4. Deglaze with Wine:
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Building the Ragu Base:
- Add the browned lamb back to the pot.
- Pour in crushed tomatoes, beef or lamb broth, and add tomato paste.
- Stir well to combine
6. Seasoning:
- Add dried oregano, thyme, bay leaf, and additional salt and pepper to taste.
7. Simmering:
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let it simmer for at least 2 hours, stirring occasionally.
8. Shredding the Lamb:
- Once the lamb is tender, use two forks to shred the meat in the sauce. Discard any bones.
9. Finishing Touches:
- Adjust the seasoning if needed.
- Remove the bay leaf.
10. Pasta:
- Cook the pappardelle pasta according to the package instructions.
- Reserve a cup of pasta cooking water.
11. Serving:
- Toss the cooked pasta with the lamb ragu, adding pasta water as needed to achieve desired consistency.
- Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.
- 12. Enjoy:Enjoy this hearty lamb ragu with a glass of red wine and crusty bread on the side.
Notes
Enter the protagonist, red wine, a sophisticated conductor that elevates the composition, adding a velvety richness to the sauce. The lamb, having played its role, returns to the spotlight as crushed tomatoes, broth, and tomato paste join the ensemble. Dried oregano, thyme, and a single bay leaf add a symphony of herbal notes, creating a savory opera that simmers to perfection.
As the lamb succumbs to the gentle simm
er, it releases its savory essence, creating a luscious ragu that becomes the focal point of the dish. Served generously over perfectly cooked pappardelle pasta, each bite is an exploration of tender lamb, intertwined with the silky embrace of the rich tomato sauce.
