Braised Lamb Ragu Recipe
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
565 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Braised Lamb Ragu Recipe
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This authentic Italian Braised Lamb Ragu Recipe is super easy to make and packed with flavors everyone will love.
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic (chopped)
- 2 bay leaf
- 300 g lamb shoulder 1 cm cubes
- 1 cup dry white wine or ½ cup vermouth
- 2 red sweet pepper sliced, approx 150 grams
- 1 Chili pepper chopped, red or green, optional
- 1 tablespoon tomato paste
- 3 tomato chopped, approx 300 grams
- ½ teaspoon black pepper freshly ground
- 1 teaspoon salt
- ½ cup chicken stock 120 ml, or lamb stock
- ⅓ cup parsley chopped
- 400 g pasta (of your choice)
- Parmesan Cheese to garnish, or pecorino cheese, grated
Instructions
- Heat a large wok or heavy-based pan on low heat, add olive oil, garlic, and bay leaves and saute until the garlic slightly turns brown.
- Add the lamb and sauté until brown.
- Add the dry white wine and reduce until syrupy consistency then add the peppers and chili (if using), and sauté for a few minutes.
- Stir in the tomato paste then add the tomatoes, black pepper, salt, and stock.
- Bring the pan to a boil, lower the heat and gently simmer for 2 hours or until the meat is tender and there is hardly any liquid left in the pan.
- When the sauce is ready, cook the pasta al dente following the instructions on the packaging and add to the lamb ragu.
- Add some pasta water if the sauce is too thick and add chopped parsley, stir well and serve with grated parmesan or pecorino cheese.
Equipments used:
Notes
- If the sauce is too thick, you can simply add a bit of water or stock to loosen it up.
- Don't cook the pasta all the way as it will cook extra few more minutes with the ragu.
- You can use leftover lamb meat for this recipe. Just make sure you reduce the cooking time to one hour and only use half the amount of liquid.
- You can cook braised lamb ragu 2-3 days beforehand and keep it refrigerated. Simply warm the sauce up and mix it with freshly cooked pasta or gnocchi when you need it.
Nutrition Information
Show Details
Calories
565kcal
(28%)
Carbohydrates
86g
(29%)
Protein
25g
(50%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
705mg
(29%)
Potassium
824mg
(18%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2697IU
(54%)
Vitamin C
90mg
(100%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 86g | 29% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 705mg | 29% |
| Potassium | 824mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2697IU | 54% |
| Vitamin C | 90mg | 100% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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