Italian Lamb Ragu
Italian Lamb Ragu with onions, carrots, celery, tomatoes, red wine & fragrant herbs. Serve over pappardelle and Pecorino
Yield: 4 people
Calories: 538kcal
Materials
- 3-4 tablespoon olive oil
- 1 lb. ground lamb
- 1 carrot chopped
- 1 celery stalk chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup red wine
- 28 oz canned whole plum tomatoes
- 2 cups chicken stock
- 2-3 rosemary sprigs
- 1 bay leaves
- Salt and pepper
- 1 lb. Pappardelle pasta
- Pecorino cheese
Instructions
- Add 1-2 tbsp of olive oil to a Dutch oven and brown the lamb.
- Drain the excess fat and transfer the lamb to a bowl.
- Add another tbsp of olive oil to the same pan
- Sauté the carrot, celery and onion slowly until soft
- Add the garlic and sauté 1 minute
- Add the lamb back to the pan and mix to combine.
- Add the red wine and reduce by half.
- Once reduced, add the stock and canned tomatoes.
- Break up the tomatoes with a spoon and stir to combine.
- Add the rosemary, bay leaf, salt, and pepper.
- Let the ragu simmer slowly on a medium-low heat, uncovered for 2-3 hours.
- If it starts to dry out add a little more water or stock.
- Once ready, taste and add more salt as needed.
- Bring a large pot of salted water to a boil and cook your pasta until al dente while keeping the ragu warm.
- Once the pasta is cooked transfer it to the ragu and toss until completely combined in the sauce.
- Serve in bowls topped with pecorino cheese.
Video
Nutrition
Serving: 1cup | Calories: 538kcal | Carbohydrates: 16g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 411mg | Potassium: 927mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2832IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 4mg