Lamb ragu
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
629 kcal
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Course
Main Course
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Cuisine
Italian
Lamb ragu
Description
This Lamb ragu recipe begins with trimming and cubing lamb shoulder, which is seasoned and seared in a Dutch oven to develop a browned crust. Aromatic vegetables including onions, carrots, and celery sweat slowly until very soft. Tomato paste is added and cooked briefly before deglazing with dry red wine and beef stock. Hand-crushed plum tomatoes and fresh rosemary complete the sauce base before returning the lamb to the pot.
The pot is then covered and moved to a 300°F oven to braise gently for about three hours, breaking down the lamb into tender pieces and melding the flavors together. Meanwhile, rigatoni pasta is cooked until al dente and combined with reserved pasta water to adjust sauce consistency. The lamb ragù is then spooned over the pasta and finished with grated Parmigiano Reggiano.
This dish offers a rich, savory flavor profile with tender lamb and a robust tomato-based sauce accented by herbs. It works well as a comforting main course for dinner. Preparing the dish a day ahead enhances the flavors as the sauce matures, and leftover ragu stores well refrigerated or frozen for future meals.
Ground lamb can be substituted for the shoulder, adjusting cooking to brown meat and vegetables together. Removing excess fat after chilling leftover sauce can reduce greasiness if needed. Leftovers keep refrigerated up to three days or frozen up to three months.
Ingredients
- 2 pounds lamb shoulder trimmed of excess fat and cut into chunks
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium carrot diced
- 2 ribs celery diced
- 1 medium onion diced
- 3 ounces tomato paste
- 1 cup red wine dry
- 1 1/2 cups beef stock low sodium
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 2 tablespoons rosemary fresh
- 1 pound rigatoni pasta
- salt to taste
- black pepper to taste
- 1/2 cup parmigiano reggiano grated, for finishing
- 1 cup water will most likely not need it all, reserved pasta water
Instructions
- Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
- Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.
- Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).
- Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
- After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).
- Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.
- Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.
- If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!
Notes
- Ground lamb can be used instead of lamb shoulder; brown meat and vegetables together.
- Salvage excess fat by refrigerating the ragu overnight and spooning it off before reheating.
- Making the ragu 24 hours ahead intensifies the flavor as it rests in the refrigerator.
- Leftover ragu keeps refrigerated up to 3 days or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 62.9g | 21% |
| Protein | 53.3g | 107% |
| Fat | 15g | 23% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 136mg | 45% |
| Sodium | 716mg | 30% |
| Potassium | 859mg | 18% |
| Fiber | 4.3g | 17% |
| Sugar | 5.1g | 10% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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