![Capunti with Lamb Ragù](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/capunti-with-lamb-ragu--be8e57fc-b97c-4799-a3fc-08d1d887566e.png)
Recipe
Capunti with Lamb Ragù
Savory Delight: Capunti Pasta with Tender Lamb Ragù
4.7 out of 5
Indulge in the rich flavors of Italian cuisine with this authentic recipe for Capunti with Lamb Ragù. This dish combines handmade pasta with a hearty lamb ragù sauce, creating a satisfying and comforting meal.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, High-protein diet, Low-carb diet
Allergens
N/A
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Low-fat diet
Ingredients
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500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 carrots, finely chopped 2 carrots, finely chopped
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2 celery stalks, finely chopped 2 celery stalks, finely chopped
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1 cup (240ml) red wine 1 cup (240ml) red wine
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2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
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2 tablespoons tomato paste 2 tablespoons tomato paste
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2 bay leaves 2 bay leaves
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper, to taste Salt and pepper, to taste
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500g (1.1 lb) capunti pasta 500g (1.1 lb) capunti pasta
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Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories (kcal / KJ): 550 kcal / 2300 KJ
- Fat: 25g (Saturated Fat: 8g)
- Carbohydrates: 45g (Sugars: 8g)
- Protein: 35g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Heat olive oil in a large pot over medium heat. Add the diced lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
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2.In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
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3.Return the lamb to the pot and pour in the red wine. Allow the wine to simmer for a few minutes to cook off the alcohol.
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4.Add the tomato passata, tomato paste, bay leaves, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
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5.Reduce the heat to low, cover the pot, and let the lamb ragù simmer for at least 2 hours, stirring occasionally.
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6.In a separate pot, bring salted water to a boil. Cook the capunti pasta according to the package instructions until al dente. Drain the pasta.
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7.Serve the cooked capunti pasta with a generous ladle of lamb ragù sauce. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.
Treat your ingredients with care...
- Lamb shoulder — For the most tender and flavorful results, choose a good quality lamb shoulder and trim off any excess fat before dicing.
- Capunti pasta — If capunti pasta is not available, you can substitute it with other short pasta shapes like fusilli or penne.
- Tomato passata — Tomato passata is a smooth tomato puree. If you can't find it, you can blend canned tomatoes until smooth as a substitute.
- Red wine — Use a red wine that you would enjoy drinking, as it will contribute to the overall flavor of the dish.
- Parmesan cheese — For the best flavor, grate the Parmesan cheese fresh from a block rather than using pre-grated cheese.
Tips & Tricks
- To enhance the flavor of the lamb ragù, marinate the diced lamb in red wine and herbs for a few hours before cooking.
- For a richer sauce, you can add a splash of balsamic vinegar or a teaspoon of sugar to balance the acidity of the tomatoes.
- Leftover lamb ragù can be stored in the refrigerator for up to 3 days and can be used as a delicious sauce for other pasta dishes or as a filling for sandwiches.
- If you prefer a spicier sauce, add a pinch of red pepper flakes or a finely chopped chili pepper to the lamb ragù.
- Serve the Capunti with Lamb Ragù with a side of garlic bread or a fresh green salad for a complete meal.
Serving advice
Serve the Capunti with Lamb Ragù hot, garnished with fresh basil leaves. Accompany it with a sprinkle of grated Parmesan cheese and a side of garlic bread. This dish pairs perfectly with a glass of red wine.
Presentation advice
Present the Capunti with Lamb Ragù in a shallow pasta bowl, allowing the pasta and sauce to take center stage. Garnish with a sprig of fresh basil for a pop of color. Serve with a rustic wooden spoon for an authentic Italian touch.
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