Quick Lamb Ragù Recipes

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LAMB RAGU



Lamb Ragu image

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

¼ cup olive oil
2 pounds boneless lamb shoulder, cut into 2 inch pieces
salt and ground black pepper to taste
1 onion, cut into small dice
1 celery rib, cut into small dice
1 carrot, cut into small dice
½ large fennel bulb, cut into small dice
4 cloves garlic, thinly sliced
1 (28 ounce) can Italian-style peeled tomatoes (such as Cento® San Marzano), crushed by hand
2 ½ cups dry white wine
4 sprigs fresh marjoram
3 sprigs fresh thyme
1 sprig fresh rosemary
3 cups water, divided, or more as needed
3 sprigs rosemary, leaves stripped and chopped
1 orange, zested
1 teaspoon red pepper flakes

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

QUICK LAMB RAGù



Quick Lamb Ragù image

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

2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
2 anchovy fillets (optional)
2 tablespoons tomato paste
1 pound ground lamb
1 (28-ounce) can crushed tomatoes
12 ounces cooked pasta, noodles or tubes, for serving
A good hunk of Parmesan or pecorino, for serving
A small handful of marjoram, oregano or thyme, for serving (optional)

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

BAKED RIGATONI WITH LAMB RAGù



Baked Rigatoni with Lamb Ragù image

"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

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced carrots (3 large)
2 cups (1/2-inch) diced fennel, cored (1 medium)
1 pound ground lamb
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, such as San Marzano
2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
1 teaspoon dried oregano, crushed with your hands
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound rigatoni, such as De Cecco
2 extra-large eggs
2/3 cup heavy cream
1 pound fresh salted mozzarella, divided
1/2 cup freshly grated Italian Parmesan cheese

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.

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