Lamb Ragu Recipes
QUICK LAMB RAGù
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.
Provided by Alison Roman
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
- Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
- Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
- Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
- Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams
LEFTOVER LAMB RAGU (WITH PASTA)
Hearty leftover lamb ragu served with pasta, this is probably the most delicious way of using up leftover roast lamb.
Provided by Adina
Categories Meat Recipes
Time 55m
Number Of Ingredients 18
Steps:
- Chop the onion, garlic, carrots, and pepper finely.
- Heat the oil in a large pan (Dutch oven or another large heavy-bottomed pan). Cook the vegetables with a pinch of salt for about 10 minutes until they are soft.
- Add sugar and tomato paste, stir well for 1 minute and let caramelize slightly.
- Pour the wine, let bubble away for 1 or 2 minutes.
- Add the chopped tomatoes, stock, bay leaves, rosemary, red chili flakes, or cayenne pepper. Stir well and simmer gently for about 20 minutes.
- Add the shredded or chopped meat, stir well. Simmer for about 10-15 minutes more until the meat is heated through and it had time to absorb the flavors.
- Adjust the taste with Worcestershire sauce, salt, and pepper. Sprinkle with some chopped parsley if desired.
- While the ragu sauce cooks, cook the pasta in plenty of salted water. Drain and serve with the sauce immediately.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 706 kcal, Carbohydrate 91 g, Protein 33 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 811 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 11 g
BAKED RIGATONI WITH LAMB RAGù
"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
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.
LAMB RAGU WITH MINT
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
LAMB RAGU
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
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
More about "lamb ragu recipes"
LAMB RAGU | RACHAEL RAY SHOW
From rachaelrayshow.com
Servings 6Estimated Reading Time 3 mins
- To the drippings, add carrot, celery, onion, garlic, chili, bay, marjoram or oregano, rosemary and sage, and season with salt and pepper
ITALIAN LAMB RAGU (RAGU DI AGNELLO) - INSIDE THE RUSTIC ...
From insidetherustickitchen.com
- Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
- Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
- Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
- Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
18 RAGù RECIPES TO COOK NICE AND SLOW | GOURMET TRAVELLER
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Estimated Reading Time 40 secs
SLOW COOKED LAMB RAGU WITH PAPPARDELLE RECIPE | MYFOODBOOK
From myfoodbook.com.au
4.6/5 (99)Servings 6Cuisine ItalianCategory Pasta
PAPPARDELLE WITH LAMB RAGU RECIPE - ANDREW CARMELLINI ...
From foodandwine.com
5/5 (156)Total Time 1 hrServings 6
- 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.
QUICK LAMB RAGU - EASY MID-WEEK DINNER · CHEF NOT REQUIRED...
From chefnotrequired.com
Estimated Reading Time 6 mins
- In a heavy-based pot, heat olive oil (2 tsp) then add diced onion (1 medium) and finely diced carrot (1 large). Fry over medium-low heat until softened. Then add crushed garlic cloves (2) and fry for another minute.
- Turn the heat up to medium-high, then add lamb mince (500g / 18oz), chopped bacon (2 rashers), ground cumin (1 tsp), fennel seeds(1 tsp - ground), and finely chopped rosemary (¼ tsp) to the pot and fry until lamb is no longer pink and most of the liquid has cooked off (see my notes).
EASY LAMB RAGU RECIPE - PINCH AND SWIRL
From pinchandswirl.com
Estimated Reading Time 3 mins
- Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
- Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 10 minutes. Stir in tomatoes with their juices; bring to boil.
- Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until ragù is thick and flavors have fully melded, 45 minutes to 1 hour. Season to taste with salt and pepper.
- Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle (save some of the pasta water to loosen the sauce if necessary) or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.
LAMB RAGù RECIPE BY TAYLOR BOUDREAUX
From thedailymeal.com
3/5 (8)Estimated Reading Time 2 mins
- Cut off the netting on the lamb and remove all the silver skin. Dice the lamb into ½-inch pieces. Leave some of the fat on the meat for some extra flavor. Any good butcher will do this for you upon request. Season the meat well with salt and fresh ground pepper. Dust with all-purpose flour until there is no more visible moisture.
- Heat a large sauté pan and add ½ cup of the olive oil. Shake off excess flour and sear the lamb in small uncrowded batches. Remove when well caramelized on all sides and allow allow to drain its excess fat on a plate lined with a paper towel. Lamb should be visibly crispy, but not burnt.
- In a separate pot, sweat out the onions, celery, and carrots with 1 tablespoon of the oil for about 5 minutes until lightly caramelized. Add in the red wine reduction from the sauté pan and follow with the tomatoes, tomato juice, herbs, and the cooked lamb. Simmer, covered, on low heat for about an hour or until the lamb is tender. A good test is to take a piece and if you can "smush" it with the back of a spoon with very little force on the countertop it’s done.
SLOW COOKED LAMB RAGU - MAMA LOVES TO COOK
From mamalovestocook.com
5/5 (1)Category Family DinnersCuisine ItalianTotal Time 2 hrs 40 mins
- Heat olive oil in a large flameproof casserole dish over a high heat. Brown the meat a few cubes at a time on all sides, stirring frequently. Set aside while you sear the rest of the lamb.
- Lower the heat to medium. Add the carrot and celery to the pan and cook for around 5 minutes, stirring frequently.
EASY LAMB RAGU WITH GROUND LAMB AND LINGUINE - FOODLE CLUB
From foodleclub.com
Estimated Reading Time 8 mins
- Fry the onions, carrots and celery in 2 tablespoons olive oil for about 5 minutes on a gentle heat until they soften and the onions become translucent
- Add the ground lamb and continue to fry until the meat is browned and separate. This should take about 5 minutes.
- Add the red wine, the canned tomatoes, and the herbs (see note 1) and chilli flakes (if using). Half fill the tomato can with water and pour into the pan.
SLOWLY BRAISED LAMB RAGU {+ SLOW COOKER & INSTANT POT ...
From playswellwithbutter.com
- Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
- Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
- Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
- Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).
HEARTY LAMB RAGù WITH RIGATONI RECIPE - MICHAEL WHITE ...
From foodandwine.com
- In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the casserole. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole. Add the tomatoes and their juices, the chicken stock, bay leaf and crushed red pepper. Season with salt and black pepper and bring to a boil. Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.
- In a large pot of boiling salted water, cook the rigatoni until al dente. Drain the rigatoni and toss with half of the lamb ragù. Serve the pasta in large bowls, passing the remaining lamb ragù and the Pecorino cheese at the table.
LEFTOVER LAMB RAGU - EASY PEASY FOODIE
From easypeasyfoodie.com
- Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Stir occasionally.
- Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper. Turn up the heat and bring to the boil.
SLOW COOKER LAMB RAGU - THE AUSSIE HOME COOK
From aussiehomecook.com
- Cut the string off the lamb. Cut off the fat and set aside. Dice the lamb into large chunks, about an inch big.
- Put the stock cub into a large heat proof jug with half a cup of boiling water. Leave to soften for a few minutes, then whisk to dissolve. Add the red wine, worshesture sauce and passata.
THE SECRET TO THE PERFECT LAMB RAGU SAUCE | LITTLE KITCHEN
From malakuhna.si
- In a frying pan, brown pieces of meat, approximately 2x2cm in size, salt them and place them on a plate or in a bowl.
- In the same pan, fry a mixture of chopped onions, carrots and celery. Then pour in the white wine and reduce the wine until almost evaporated.
- Transfer the fried vegetables and meat to a large pot, cover with the stock and add the peeled tomatoes, add the bay leaf, parsley, pepper, chopped garlic and coriander.
- Stir and cook gently for about three hours on low heat or until the meat starts to fall apart when poked with a fork.
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