Description
A deeply savory, rustic lamb ragu slowly cooked until rich, tender, and perfect for wide pasta.
Ingredients
Scale
- 1 lb Ground lamb
- 1 can Canned whole plum tomatoes
- 1 cup Red wine
- 12 oz Pappardelle pasta
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 3 cloves Garlic, minced
- 1 Bay leaf
- 2 sprigs Fresh rosemary
- 2 cups Chicken broth
- Salt & black pepper to taste
- Pecorino cheese (for serving)
Instructions
- Heat olive oil in a heavy pot; sauté finely diced onion, carrot, and celery until soft.
- Add garlic and cook briefly until fragrant.
- Add ground lamb, season with salt and pepper, and brown thoroughly.
- Pour in red wine and simmer until reduced by half.
- Add tomatoes (crushed by hand), chicken broth, bay leaf, and rosemary.
- Cover and simmer gently for about 3 hours, stirring occasionally.
- Cook pasta separately, toss with ragu, and finish with grated Pecorino.
Notes
- For a richer flavor, use a full-bodied red wine.
- Feel free to add more herbs like thyme or oregano for additional flavor.
- Serve with extra Pecorino cheese on the side.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg