Lamb Ragu
This Lamb Ragu recipe is a rich and savory blend of vegetables, tender ground lamb, and a touch of red wine. It is a hearty dish with layers of taste that make it a perfect choice for a comforting, yet sophisticated dinner.
Ingredients
- ¼ cup olive oil
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup white onion chopped
- 4 oz pancetta diced
- 1 tsp salt
- 1 tsp pepper
- 1 lb ground lamb
- 4 oz red wine
- 1 cup beef stock
- 12 oz tomato paste
- 2 tbsp unsalted butter
- 2 tbsp whole milk
- ½ cup grated parmesan
- 1 lb thick pasta
Instructions
- Heat a large dutch oven over medium heat. Add olive oil, celery, carrots, onion, salt, and pepper. Cook vegetables on medium-low heat for 15 minutes, stirring frequently.
- Add pancetta to the pot. Cook with the vegetables for 10 minutes.
- Add the lamb and wine to the pot. Stir very well, breaking up all of the meat. Simmer over medium-low heat for 30 minutes.
- Add beef stock and tomato paste. Simmer for 20 minutes, until reduced.
- Remove sauce from heat and stir in butter, milk, and parmesan.
- Cook pasta until al dente. Drain and toss pasta with ragu sauce. Serve with more parmesan cheese.
Video
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