Recipe
Lamb Ragù with Herbs and Red Wine
Savory Lamb Delight: A Flavorful Italian Ragù Recipe
4.6 out of 5
Indulge in the rich flavors of Italian cuisine with this delectable Lamb Ragù. Slow-cooked with aromatic herbs and red wine, this dish is a true celebration of Italian culinary traditions.
Metadata
Preparation time
20 minutes
Cooking time
2-3 hours
Total time
2 hours 20 minutes - 3 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-carb diet, High-protein diet
Allergens
N/A
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free 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 (480ml) canned crushed tomatoes 2 cups (480ml) canned crushed tomatoes
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2 tablespoons tomato paste 2 tablespoons tomato paste
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1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
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1 bay leaf 1 bay leaf
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Salt and pepper, to taste Salt and pepper, to taste
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400g (14 oz) pasta of your choice 400g (14 oz) pasta of your choice
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Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 20g, 6g
- Carbohydrates (total, sugars): 30g, 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 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 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 it to simmer for a few minutes until the wine has reduced slightly.
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4.Add the crushed tomatoes, tomato paste, rosemary, thyme, bay leaf, salt, and pepper. Stir well to combine.
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5.Reduce the heat to low, cover the pot, and let the ragù simmer for 2-3 hours, stirring occasionally.
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6.Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
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7.Once the ragù has thickened and the lamb is tender, remove the bay leaf and adjust the seasoning if needed.
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8.Serve the ragù over the cooked pasta, garnished with grated Parmesan cheese.
Treat your ingredients with care...
- Lamb — For the best results, choose a tender cut of lamb shoulder and ensure it is diced into small, even pieces to ensure even cooking.
Tips & Tricks
- To enhance the flavors, allow the ragù to simmer for a longer time, if possible.
- If you prefer a thicker sauce, you can add a tablespoon of tomato paste.
- For a touch of freshness, garnish the dish with chopped parsley before serving.
- Leftover ragù can be stored in the refrigerator for up to 3 days or frozen for future use.
- Serve the Lamb Ragù with a side of crusty bread to soak up the delicious sauce.
Serving advice
Serve the Lamb Ragù over a bed of cooked pasta, such as tagliatelle or pappardelle, for a classic Italian pairing. Sprinkle grated Parmesan cheese on top for an extra burst of flavor.
Presentation advice
Present the Lamb Ragù in a deep serving dish, allowing the vibrant red sauce to contrast beautifully with the pasta. Garnish with a sprig of fresh rosemary for an elegant touch.
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