Italian Lamb Ragu

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If there’s one thing Italy’s known for, it definitely has to be its food. Though Italian cuisine is known worldwide for being the home of pizza, pasta, but there is so much more to it. Each region of the food-loving country is defined by distinctly different dishes and flavors influenced by history and tradition. Visiting Italy two years ago was an eye-opening experience that allowed me to further delve into the wealth of gastronomic delights that the country offers. While I was blown away by the idyllic scenery of the Tuscan countryside, the Tuscan cuisine was a treat to my curious palate-unpretentious, seasonal and celebrating the use of simple and extremely fresh ingredients.

After a tiring day of sightseeing, I finally sat down at a rustic trattoria and all I wanted was to dig into a simple and comfort meal. It was then, I came across the quintessential Tuscan dish, Lamb Ragu, which with its simple yet incredibly delicious flavors made its way into my heart.

Ragu is a traditional Italian meat-based sauce that is typically made with minced meat, tomatoes, onions, celery, and carrots.

Minced lamb slowly braised in tomatoes and a splash of red wine to create a rich and intensely flavorful sauce , served over pappardelle and topped with a sprinkle of Parmigiano. What can be cozier than a big bowl of this Italian comfort on chilly autumn nights?

Are you looking for other Fall Recipes? You can also check out my One Pan Roasted Chicken and Vegetables , Creamy Roasted Pumpkin and Carrot Soup and Roasted Tomato and Red Pepper Soup

Traditionally ragu is served over pappardelle, but tagliatelle is an equally great option. If you have a hard time finding either one simply use whichever pasta you love.

A bowl of this lamb ragu (and a glass of Chianti!) will transport you to the heart of Tuscany.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.

Italian Lamb Ragu
Author: Happily Cooking
Preparation Time: 15min
Freezing time: 2hrs
Yields: 4-5 servings
Calories per serving: 530kcal

Ingredients:

• 3 tablespoons olive oil
• 2 medium carrots, finely diced
• 1 stalk celery, finely diced
• 1 large onion, finely diced
• 5 cloves garlic, finely chopped
• 450 g ground lamb
• 450 g Pappardelle pasta
• 2 cups chicken broth
• 220 ml red wine
• 1 can crushed tomatoes
• 1 sprig fresh rosemary
• Salt, to season
• Black pepper, to season
• Parmesan cheese, for serving

Instructions:

1. Add 2 tablespoon of olive oil to a large pan and add the ground lamb. Season with salt and pepper, and brown the lamb for 5 to 7 minutes, breaking into chunks as it cooks. Drain the excess fat and transfer to a bowl.
2. Add another 1 tablespoon of olive oil to the same pan and saute the finely chopped carrot, celery and onion slowly until soft.
3. Then add the finely chopped garlic and saute until fragrant. Add the ground lamb back to the pan and mix to combine.
4. Pour in the red wine, and let it reduce by half.
5. Once reduced, add the chicken stock and the canned tomatoes, and stir to combine. Add the rosemary and season with salt and pepper.
6. Let the ragu simmer slowly on a medium-low heat, uncovered for 2 hours. If your ragu reduces too much too quickly you can add a little more chicken stock as needed. Once ready, taste and add more salt if needed.
7. Bring a large pot of salted water to a boil and cook the pappardelle until al dente while keeping the ragu warm.
8. Once the pasta is cooked transfer it to the ragu sauce and toss until completely combined in the sauce.
9. Serve hot with a sprinkle of Parmesan cheese.