Dish

Ragù d'agnello

Lamb Ragù

Ragù d'agnello is a rich and flavorful lamb sauce that is perfect for pasta. The sauce is typically made with lamb shoulder or leg, but you can also use other cuts of lamb if you prefer. The sauce is slow-cooked for several hours to allow the flavors to develop, and it is typically served with short pasta such as rigatoni or penne. The sauce is flavored with a variety of herbs and spices, including rosemary, thyme, and bay leaves.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù d'agnello is a traditional Italian sauce that originated in the region of Abruzzo. The sauce is typically made with lamb, vegetables, and herbs, and it is slow-cooked for several hours to allow the flavors to develop. The sauce is typically served with short pasta such as rigatoni or penne.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Ragù d'agnello, and the recipe can vary depending on the region of Italy. Some recipes call for the addition of vegetables such as carrots, celery, and onions, while others use different herbs and spices. Some recipes also call for the addition of red wine or tomato paste to give the sauce a richer flavor.

Presentation and garnishing

Ragù d'agnello is typically served with short pasta such as rigatoni or penne. You can garnish the dish with fresh herbs such as parsley or rosemary, and you can also sprinkle some grated Pecorino Romano cheese on top.

Tips & Tricks

To make the sauce even more flavorful, you can add some chopped tomatoes or tomato paste to the sauce. You can also use a combination of different herbs and spices to give the sauce a unique flavor.