Looking for a comforting and delicious meal packed with rich, meaty flavors? This lamb ragu recipe is perfect for you! Slow-cooked lamb combined with herbs and a robust tomato-based sauce, this dish offers a savory taste of Italy that pairs beautifully with pasta. Whether you prefer rigatoni or fettuccine, this recipe will be your go-to for a satisfying dinner.
Ingredients for Lamb Ragu Recipe:
- 1 boneless lamb shoulder (or leg of lamb, lamb shanks)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 carrots, diced
- 2 celery sticks, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cans of tomatoes or passata
- 4 anchovy fillets (optional but recommended)
- 2 bay leaves
- 3 sprigs of rosemary
- 2 sprigs of thyme
- 1 tablespoon oregano
- Fresh basil, chopped
- Fresh continental parsley, chopped
- Vegetables (optional: mushrooms, zucchini, etc.)
- Pasta of your choice (rigatoni or fettuccine recommended)
- Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Step-by-Step Guide to Making Lamb Ragu Recipe:
1. Preparing the Lamb:
Start by trimming any excess fat from the lamb shoulder. Lamb’s shoulder is ideal for slow cooking as it becomes tender and juicy. Cut the lamb into cubes and season with salt and pepper.
Heat olive oil in a large pot or skillet over medium heat. Sear the lamb pieces for about 5 minutes until browned on all sides. This step ensures the lamb is flavorful and caramelized. Remove the lamb from the pot and set it aside.
2. Sauté the Vegetables:
In the same pot, add the chopped carrots, celery, and onion. Sauté the vegetables over medium heat for about 10 minutes until they become soft and slightly caramelized. This process releases the natural sweetness of the vegetables, enhancing the flavor of the lamb ragu recipe.
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3. Add the Aromatics and Sauce:
Next, stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute, stirring well. Deglaze the pot with dry red wine, scraping up any brown bits from the bottom to incorporate more flavor into the sauce.
Now, add the tomatoes or passata and chopped anchovy fillets. Don’t worry if you’re not an anchovy fan – they dissolve into the sauce, adding a savory depth without an overpowering fishy taste.
4. Flavor the Ragu:
Now, it’s time to add the herbs. Drop in the bay leaves, rosemary, thyme, oregano, and fresh basil. Season with salt and pepper. At this stage, you can also add optional vegetables like mushrooms or zucchini to enrich the texture of the lamb ragu recipe.
Return the browned lamb to the pot, stirring everything together. Cover the pot and place it in a preheated oven at 160°C (320°F). Let it cook for about 2 hours until the lamb becomes tender and easily pulls apart.
5. Cooking the Pasta:
About 15 minutes before the ragu finishes cooking, start boiling your pasta. Rigatoni is a great option for this lamb ragu recipe as it holds the sauce well. Cook the pasta in salted water until al dente, then drain, reserving some pasta water.
6. Assemble the Dish:
Once the lamb ragu is ready, gently pull apart the lamb pieces with a fork, and toss the cooked pasta into the sauce. Add a bit of the reserved pasta water to help loosen the sauce and combine everything thoroughly.
7. Serve and Enjoy:
Serve the lamb ragu recipe in large bowls, topping with freshly grated Parmesan and a sprinkle of fresh basil. This hearty dish is perfect for a cozy night or an elegant dinner.
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Pro Tips for Making Lamb Ragu Recipe:
- If you don’t like anchovies, you won’t taste them in this lamb ragu recipe! They dissolve into the sauce, adding a wonderful umami flavor.
- This dish can be made ahead of time – it tastes even better the next day!
- Use lamb shoulder for the best texture, but lamb shanks or a leg of lamb are great alternatives.
Frequently Asked Questions:
Q: What pasta works best with lamb ragu?
A: Rigatoni or fettuccine are ideal choices for this lamb ragu recipe because they both hold the sauce well and create a delicious bite with each serving.
Q: Can I freeze lamb ragu?
A: Yes! You can freeze the ragu for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.
Q: Can I make lamb ragu without wine?
A: Absolutely. If you prefer, you can substitute the red wine with beef broth or a mix of water and vinegar for acidity.
This lamb ragu recipe is packed with savory flavors and slow-cooked to perfection. Try it out and enjoy a taste of Italy in your own home!
4oultimate Italian comfort food, perfect for cozy nights or impressing guests. Make sure to try it and enjoy the deep, savory flavors!
