Lamb Ragù with Herbs and Red Wine

Ingredients

• 500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) canned crushed tomatoes 2 cups (480ml) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 400g (14 oz) pasta of your choice 400g (14 oz) pasta of your choice
• 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

1. 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.
2. 2.
   In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened.
3. 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.
4. 4.
   Add the crushed tomatoes, tomato paste, rosemary, thyme, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the ragù simmer for 2-3 hours, stirring occasionally.
6. 6.
   Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
7. 7.
   Once the ragù has thickened and the lamb is tender, remove the bay leaf and adjust the seasoning if needed.
8. 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.