easy peasy lamb ragu
My take on a Lamb Ragu that's been tweaked by many over the years - though some say the original was from Jamie Oliver. I don't know about that, but I do know it's Easy Peasy and is very forgivable if you want to tweak it even further to make it your own, like I have. Ingredient list might look long, as well as the directions. But getting everything ready ahead of time makes quick work of the actual putting together!
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/2 large sweet onion
- 2 large carrots
- 2 stalks celery
- 4 cloves garlic, minced
- 8 ounces baby bella mushrooms, quartered
- 1 1/2 tablespoons tomato paste
- 1 can 15 oz. whole cherry tomatoes (or diced tomatoes)
- 1 cup red wine
- 1 sprig fresh rosemary, minced
- 1 sprig fresh thyme, minced
- 1/4 teaspoon crushed red pepper
- 1 pound cooked leftover lamb roast, boneless
- salt, to taste
- black pepper, to taste
- parmesan or romano cheese, grated (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
How To Make easy peasy lamb ragu
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Step 1Get the veggies prepared: Dice the onion and put in a medium bowl. Peel and dice the carrots. Add them to the same bowl. Wash and dice the celery. Add it to the same bowl with the onion and carrots. Peel and mince the garlic and place it in a separate small bowl.
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Step 2In a Dutch oven, heat a couple tablespoons olive oil over medium heat. When the oil is shimmering, add the onions, carrots and celery. Stir to coat with oil and cook for about 10 minutes until the veggies are softened. Meanwhile, remove the leaves from the rosemary and thyme sprigs. Mince the herbs and set aside.
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Step 3Start a pot of water to boil, for the pasta in Step 8. Add salt and stir to dissolve. Reduce to a simmer.
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Step 4Add the garlic to the pan. Incorporate and cook for 1 minute. Add the mushrooms and cook until they let out their liquid and most of it cooks off. Stir frequently to prevent sticking and burning.
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Step 5Add the tomato paste to the pan. Stir into the veggies and continue cooking for a minute or two. Don't let it burn!
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Step 6Add the red wine and stir to combine. Continue cooking for 1-2 minutes to let some of the wine cook off. Add the tomatoes and 1/4 cup water. Bring to a simmer.
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Step 7Add the rosemary, thyme and crushed red pepper. Add salt and pepper to taste. Add the lamb. Bring to a slow simmer and cook for 25-30 minutes. Stir every so often to prevent sticking. The sauce will thicken. Add a little water if absolutely necessary, as more liquid will be added in the next step. Taste and adjust seasoning if needed.
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Step 8Meanwhile, bring the pasta water back up to a boil. Cook your choice of pasta until al dente. Reserve and set aside about 1/2 cup of pasta water. Drain.
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Step 9To serve: If the sauce got a little too thick, add some of the reserved pasta water a tablespoon at a time until the desired consistency. Plate the pasta in shallow pasta bowls and spoon the ragu over. Garnish each bowl with the grated cheese and chopped parsley. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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