Best 11 Lamb Ragu Recipes

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**Unveil the Delights of Lamb Ragu: A Culinary Journey Through Italy's Rustic Charm**

In the heart of Italy's culinary traditions, lamb ragu stands as a testament to the region's rich history and love for hearty, comforting dishes. This classic Italian stew is a symphony of flavors, where tender lamb meat simmers in a luscious tomato sauce, infused with herbs, spices, and the essence of the Italian countryside. With its versatility as a main course or a flavorful addition to pasta, lamb ragu promises a delightful culinary experience. Embark on a journey through the rustic charm of Italy with our curated collection of lamb ragu recipes, each offering a unique twist on this timeless dish. Discover the secrets of slow-cooked perfection, the art of balancing flavors, and the joy of creating a dish that warms the soul. Let's delve into the delectable realm of lamb ragu and savor the essence of Italian culinary heritage.

Here are our top 11 tried and tested recipes!

BAKED RIGATONI WITH LAMB RAGù



Baked Rigatoni with Lamb Ragù image

"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 18

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced carrots (3 large)
2 cups (1/2-inch) diced fennel, cored (1 medium)
1 pound ground lamb
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, such as San Marzano
2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
1 teaspoon dried oregano, crushed with your hands
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound rigatoni, such as De Cecco
2 extra-large eggs
2/3 cup heavy cream
1 pound fresh salted mozzarella, divided
1/2 cup freshly grated Italian Parmesan cheese

Steps:

  • Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
  • Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
  • In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
  • Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

PASTA WITH BRAISED LAMB SHANK RAGù



Pasta With Braised Lamb Shank Ragù image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 ounces diced pancetta
2 lamb shanks, about 2 1/4 pounds
2 medium onions, diced
2 cloves garlic, sliced
2 branches fresh rosemary
1/2 cup dry white wine
Salt and freshly ground black pepper
2 pounds ripe plum tomatoes, peeled and chopped
Red pepper flakes to taste
1 pound spaghetti alla chitarra or penne
Freshly grated pecorino cheese

Steps:

  • Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
  • Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
  • Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.

LAMB RAGU



Lamb Ragu image

The lamb offers a rich flavor while the fresh herbs give it the garden aroma and the citrus zest brings it to life! Serve with pasta.

Provided by Dionysus

Categories     Meat and Poultry Recipes     Lamb

Time 3h30m

Yield 6

Number Of Ingredients 17

¼ cup olive oil
2 pounds boneless lamb shoulder, cut into 2 inch pieces
salt and ground black pepper to taste
1 onion, cut into small dice
1 celery rib, cut into small dice
1 carrot, cut into small dice
½ large fennel bulb, cut into small dice
4 cloves garlic, thinly sliced
1 (28 ounce) can Italian-style peeled tomatoes (such as Cento® San Marzano), crushed by hand
2 ½ cups dry white wine
4 sprigs fresh marjoram
3 sprigs fresh thyme
1 sprig fresh rosemary
3 cups water, divided, or more as needed
3 sprigs rosemary, leaves stripped and chopped
1 orange, zested
1 teaspoon red pepper flakes

Steps:

  • Heat olive oil in a Dutch over over medium-high heat.
  • Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes.
  • Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter; add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.
  • Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more.
  • Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.
  • Cook until lamb is tender, about 30 minutes more.
  • Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

Nutrition Facts : Calories 449.7 calories, Carbohydrate 16.1 g, Cholesterol 77.2 mg, Fat 24.9 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 7.7 g, Sodium 356.7 mg, Sugar 6.7 g

RIGATONI WITH BRAISED LAMB RAGù



Rigatoni with Braised Lamb Ragù image

Categories     Lamb     Mushroom     Onion     Pasta     Tomato     Braise     Lamb Shank     White Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons olive oil
6 lamb shanks (each about 3/4 pound)
2 cups chopped onions
1 pound small button mushrooms, halved
4 garlic cloves, chopped
1/3 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2cup dry white wine
3 cups beef stock or canned beef broth
1 1/2 cups canned crushed tomatoes in purée
1 1/4 pounds rigatoni pasta
Freshly grated Parmesan cheese

Steps:

  • Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
  • Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.

BAKED PENNE WITH LAMB RAGU



BAKED PENNE WITH LAMB RAGU image

Categories     Lamb     Pasta     Bake     Dinner

Yield 4 People

Number Of Ingredients 23

Ingredients:
2 eggplant, each about 1 lb., peeled and cut into 1/2-inch dice
2 Tbs. fine sea salt, plus more, to taste
5 Tbs. extra-virgin olive oil, plus more for greasing
1 large yellow onion, chopped
2 large garlic cloves, minced
2 tsp. minced fresh rosemary or 1 tsp. crumbled dried rosemary
3 Tbs. chopped fresh flat-leaf parsley
1 lb. ground lamb
1/2 cup dry red or white wine
3 Tbs. tomato paste
2 cups peeled, seeded and chopped fresh or canned plum tomatoes, with juices
Freshly ground pepper, to taste
1/2 cup low-sodium beef broth
For the béchamel sauce:
2 1/4 cups milk
4 Tbs. (1/2 stick) unsalted butter
3 Tbs. unbleached all-purpose flour
Generous pinch of freshly grated nutmeg
1/4 tsp. fine sea salt
1/4 lb. fontina cheese, shredded
2 Tbs. kosher salt
3/4 lb. penne

Steps:

  • Place eggplant in colander, toss with 2 Tbs. salt. Top with plate and heavy can, drain for 40 min. Rinse and pat dry. Preheat oven to 400. Stir eggplant and 2 Tbs. olive oil, divide between 2 rimmed baking sheets. Roast until soft and golden, about 15 min. Sprinkle with salt, set aside. Leave oven on. In a large saucepan over medium heat, add 3 Tbs. olive oil, onion, garlic, rosemary, parsley and sauté until the onion is tender, about 5 min. Add lamb and sauté until still a little pink on the inside, about 12 min. Drain fat, return to medium heat. Add wine, simmer until evaporated. Add tomato paste, tomatoes, juices, season with salt/pepper. Simmer, uncovered, for 1 hour, adding broth to prevent from drying out. Remove from heat. Béchamel sauce: In a saucepan over medium heat, warm milk until small bubbles appear around pan edges, remove from heat. In a saucepan over low heat, melt butter. Add flour, stir vigorously with wooden spoon to remove lumps and cook, stirring continuously, until aromatic but not brown, about 2 min. Let cool for 3 to 4 min. Return to low heat and slowly drizzle in milk, whisking constantly. Increase heat to medium, boil, whisking constantly, making sure to reach bottom and sides of pan. Reduce heat to medium-low, add nutmeg and salt, simmer, whisking often, until the sauce coats the back of wooden spoon, about 5 min. Remove from heat and stir in all but 3 Tbs. cheese. Cover, set aside. Prepare pasta using package directions until half-cooked. Drain, rinse, return to pot. Add béchamel, stir, set aside. Oil 9x13 dish. Add 1/3 lamb sauce, layer with half of pasta and half of eggplant. Top with half of remaining sauce. Layer remaining pasta and eggplant, top with remaining sauce. Scatter reserved cheese on top. Cover dish with foil, bake for 20 min. Uncover and bake until the surface is browned and bubbling, about 5 min. Let stand for 10-15 min.

LAMB SHANK RAGù WITH ANSON MILLS GRITS



Lamb Shank Ragù with Anson Mills Grits image

Provided by Edward Lee

Categories     Bourbon     Cheese     Lamb     Mushroom     Tomato     Appetizer     Stew     Dinner     Cornmeal     Radicchio     Gourmet     Peanut Free     Tree Nut Free

Yield Makes 6 (as a small plate) or 2 or 3 (main course) servings

Number Of Ingredients 29

For lamb ragù
2 pounds lamb shanks
Rounded 1/2 teaspoon kosher salt
1/4 cup olive oil, divided
1 cup chopped red onion
2 large garlic cloves, chopped
1/2 cup chopped plum tomatoes
2 tablespoons finely chopped sun-dried tomatoes
1/2 cup chopped celery
1/2 cup chopped fresh oyster mushrooms or white mushrooms
1/4 cup chopped fennel bulb
1 teaspoon thyme leaves
1/2 teaspoon hot red pepper flakes
3 cups chicken stock or reduced-sodium chicken broth
1 cup bourbon
1/2 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon mild honey
1/2 cup chopped radicchio
1 scallion, chopped
For grits:
1 1/2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups water
3/4 cup whole milk plus additional if necessary
1/2 cup quick-cooking grits (preferably Anson Mills)
1 (1/2-pound) piece Manchego cheese (preferably raw sheep's milk)
1 tablespoon sour cream
1 teaspoon fine sea salt

Steps:

  • Make ragù:
  • Pat lamb shanks dry and season with kosher salt (rounded 1/2 teaspoon) and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown shanks on all sides, 6 to 7 minutes, then transfer to paper towels to drain. Add remaining 2 tablespoons oil to pot, then cook onion, garlic, plum tomatoes, sun-dried tomatoes, celery, mushrooms, and fennel with thyme, red pepper flakes, and 1/2 teaspoon pepper, stirring occasionally, until softened, 4 to 5 minutes.
  • Return lamb shanks to pot with stock, bourbon, vinegar, Worcestershire sauce, soy sauce, and honey and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 3 to 3 1/2 hours.
  • Remove meat from bones, discarding bones, and skim fat from cooking liquid, then return meat to pot. Simmer ragù, uncovered, stirring frequently, 15 minutes.
  • Just before serving, stir in radicchio and scallion.
  • Make grits while ragù finishes cooking:
  • Bring stock, water, and milk to a boil in a 2-quart heavy saucepan. Add grits in a stream, whisking, then cook over low heat, uncovered, stirring frequently, until grits are tender and thickened to the consistency of loose oatmeal, about 20 minutes.
  • Toward end of cooking, finely grate one fourth of cheese (1 cup) and add to grits along with sour cream, sea salt, and pepper to taste. Stir until cheese has melted. If grits are too thick, stir in some additional milk.
  • Serve ragù over grits and top with shavings of cheese.

PAPPARDELLE WITH LAMB RAGù



Pappardelle With Lamb Ragù image

From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

Provided by MarraMamba

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 lbs ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt & freshly ground black pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 1/4 cups chicken stock or 1 1/4 cups low-sodium broth
3/4 lb pappardelle pasta
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Steps:

  • In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Nutrition Facts : Calories 750.1, Fat 41.2, SaturatedFat 16.6, Cholesterol 105, Sodium 490.8, Carbohydrate 58.4, Fiber 5, Sugar 8.6, Protein 32.7

RAGù DI AGNELLO (LAMB)



Ragù di Agnello (Lamb) image

Provided by Oretta Zanini De Vita

Categories     Sauce     Lamb     Pasta     Tomato

Number Of Ingredients 17

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Steps:

  • Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
  • Add the meat and brown gently, stirring.
  • Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
  • Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
  • Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

PAPPARDELLE W/ LAMB RAGU



PAPPARDELLE W/ LAMB RAGU image

Categories     Marinade     Lamb

Yield 6

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Steps:

  • 1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. 2. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint

PAPPARDELLE WITH LAMB RAGÙ



PAPPARDELLE WITH LAMB RAGÙ image

Categories     Lamb

Number Of Ingredients 12

2 tablespoons olive oil
2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
2 tablespoons all purpose flour
3 cups chopped leeks (about 3 medium; white and pale green parts only)
1 1/2 cups dry red wine
2 cups low-salt chicken broth
2 teaspoons dried oregano
1 8-ounce package frozen artichoke hearts, thawed
2 cups frozen peas with pearl onions, thawed
1 8.8- to 9-ounce package pappardelle or other wide egg noodles
1/4 cup chopped fresh Italian parsley
Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBhNLqK

Steps:

  • Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain. Place pasta in large bowl. Spoon ragù over and sprinkle with parsley. Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8

POTATO GNOCCHI WITH LAMB (GNOCCHI DI PATATE CON RAGù DI AGNELLO)



Potato Gnocchi with Lamb (Gnocchi di Patate con Ragù di Agnello) image

Potato Gnocchi with Lamb

Categories     Lamb     Potato     Dinner     Spring     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 17

Ragù
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 6-inch-long fresh rosemary sprig
1 bay leaf
2 pounds lamb stew meat, fat trimmed, meat cut into 3/4-inch chunks
1/2 cup dry white wine
1 pound plum tomatoes, cored, coarsely chopped
1 cup (or more) water
1 teaspoon salt
Gnocchi
1 1/2 pounds small white-skinned potatoes, unpeeled
2 1/4 cups (or more) all purpose flour, divided
3/4 teaspoon salt
1/4 teaspoon (scant) ground nutmeg
1 large egg, beaten to blend
6 tablespoons (3/4 stick) butter

Steps:

  • For ragù:
  • Heat oil in large pot over medium-high heat. Add garlic, rosemary, and bay leaf; sauté until garlic is golden, about 1 minute. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until browned, about 8 minutes. Add wine; scrape up browned bits. Stir in tomatoes, 1 cup water, and 1 teaspoon salt; bring to simmer. Reduce heat, cover, and simmer until lamb is tender, adding more water if needed for saucy consistency, about 1 1/2 hours. Discard garlic. Season with more salt and pepper, if desired.
  • For gnocchi:
  • Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes. Drain. Peel potatoes while still warm; press through food mill or potato ricer into large bowl. Place 1 1/2 cups flour in mound on work surface; mix in 3/4 teaspoon salt and nutmeg. Spoon potatoes atop flour mixture. Sprinkle with 3/4 cup additional flour; mix flour and potatoes together lightly. Pour egg atop potato-flour mixture. Knead lightly until dough is almost smooth, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes (do not overwork dough).
  • Line rimmed baking sheet with parchment paper; sprinkle with flour. Divide dough into 4 pieces. Roll each piece on floured surface into 3/4-inch-diameter rope; cut crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines, making ridges on 1 side. Press thumb on other side, making hollow. Place on prepared sheet. (Ragù and gnocchi can be made 6 hours ahead. Cover separately and chill. Rewarm ragù before using.)
  • Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of gnocchi; cook until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer gnocchi to melted butter; toss to coat. Repeat with remaining gnocchi. Heat gnocchi in skillet over medium-high heat, tossing until heated through. Season with salt and pepper.
  • Divide gnocchi among plates. Top with hot ragù and serve.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your lamb ragu. Choose a good-quality cut of lamb, such as lamb shoulder or lamb leg. Look for vegetables that are fresh and in season, and use a flavorful stock or broth.
  • Brown the lamb well: Browning the lamb before simmering it in the sauce will add depth of flavor. Be sure to brown the lamb in batches so that it doesn't steam and release its juices.
  • Simmer the sauce for a long time: The longer you simmer the sauce, the more flavorful it will be. Aim to simmer the sauce for at least 1 hour, or even longer if you have time.
  • Adjust the seasoning to taste: Taste the sauce as it simmers and adjust the seasoning as needed. You may want to add more salt, pepper, herbs, or spices to taste.
  • Serve with your favorite pasta or rice: Lamb ragu is a delicious and versatile dish that can be served with a variety of sides. Try serving it with pasta, rice, or mashed potatoes. You can also add a side of vegetables or salad.

Conclusion:

Lamb ragu is a classic Italian dish that is sure to please everyone at the table. It is a hearty and flavorful dish that is perfect for a cold winter night. With a few simple tips, you can easily make a delicious lamb ragu at home. So next time you're looking for a new dish to try, give lamb ragu a try. You won't be disappointed!

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