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 15 mins
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Servings
8
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Calories
719 kcal
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Course
Main Course
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Cuisine
Italian
Lamb Ragu
Description
The Lamb Ragu recipe starts by rendering diced bacon in a heavy pot, leaving the flavorful fat to cook chopped onions, carrots, and celery until softened. Ground lamb is then browned in this mixture, breaking it up thoroughly. Red wine is added and boiled down to concentrate flavor before crushed tomatoes, tomato paste, heavy cream, dried porcini mushroom powder, and a variety of herbs including rosemary, thyme, oregano, sage, and bay leaf are added. The sauce is simmered gently, covered, for three to four hours, allowing the flavors to meld and develop a thick, rich texture.
Infused with the earthiness of mushroom powder and a touch of lemon juice for brightness, the ragu builds a complex flavor profile balanced between savory, creamy, and aromatic components. The long simmer breaks down the lamb and vegetables, creating a cohesive, hearty sauce ideal for piling onto cooked dried pasta served al dente.
This ragu pairs well with any sturdy pasta shape and fresh grated Parmesan cheese for an added savory touch. It's a filling meal suited for cooler days or occasions when a slow-cooked, comforting sauce is desired. A slow cooker alternative lets you simmer the ragu on low for four hours after the initial stovetop sauté and wine reduction steps.
Ingredients
- 5 Bacon diced, slices
- 1 yellow onion finely chopped, large
- 2 carrot finely diced, medium
- 2 celery finely diced, ribs
- 3 cloves garlic , minced
- 2 pounds lamb ground
- 1 cup red wine dry
- 28 ounce crushed tomatoes canned
- 1/3 cup tomato paste
- 1/2 cup heavy cream
- 1 tablespoon porcini mushrooms grind them in a coffee/spice grinder, blender, or put them in a ziplock bag and pound them to a powder, ground, dried
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon sage dried
- 1 bay leaf
- 16 ounces dried pasta , cooked al dente according to package instructions
Instructions
- In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 56g | 19% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 832mg | 35% |
| Potassium | 904mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3162IU | 63% |
| Vitamin C | 14mg | 16% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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