Spring Spinach And Lamb Ragout Recipes

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SPICY LAMB BOLOGNESE



Spicy Lamb Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 28

2 tablespoons butter
2 tablespoons olive oil, plus more for serving
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
Kosher salt
12 ounces ground beef chuck
12 ounces ground lamb
1/4 cup tomato paste
1 teaspoon Calabrian chili paste
1/2 teaspoon red pepper flakes
1 clove garlic, chopped
1/2 cup whole milk
1 cup dry red wine, such as Chianti
1 bay leaf
One 3-inch Parmesan rind plus 1/3 cup freshly grated Parmesan
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Creamy Polenta with Spinach, recipe follows, for serving
2 cups low-sodium chicken broth
2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving
1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped

Steps:

  • Heat a medium Dutch oven over medium heat. Add the butter and oil and warm until the butter is melted. Add the carrots, celery, onions and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft but have no color, about 6 minutes. Add the beef and lamb and cook, breaking apart the meat with a wooden spoon, until the meat is cooked through and no longer pink, about 5 minutes. Stir the tomato paste, chili paste, red pepper flakes and garlic into the meat mixture. Cook the tomato paste, stirring often, about 2 minutes. Add the milk. Bring to a simmer and cook, stirring occasionally, until the milk is almost entirely evaporated, about 20 minutes.
  • Add the wine, bay leaf, Parmesan rind, tomatoes and 1/2 teaspoon salt. Bring to a simmer and reduce the heat to low to just maintain a gentle simmer. Simmer the sauce, stirring occasionally to prevent sticking, 1 1/2 to 2 hours. Skim the oil from the surface.
  • Spoon the sauce over the Creamy Polenta with Spinach, reserving any extra to serve on the side. Serve with the Parmesan sprinkled over the top and a drizzle of olive oil.
  • In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick.
  • Pour the polenta onto a large board or platter. Serve with grated Parmesan over the top.

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.

SPRING SPINACH AND LAMB RAGOUT



Spring Spinach And Lamb Ragout image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds fresh spinach, washed and drained
Coarse salt
1 1/2 cups yogurt
2 tablespoons olive oil
2 1/2 pounds lamb shoulder chops
1 teaspoon freshly ground pepper
3 cups boiling water
2 bunches scallions, cut into 1-inch pieces
1 teaspoon sweet Hungarian paprika
1 tablespoon tomato paste

Steps:

  • Remove any thick spinach stems and cut the larger leaves into smaller pieces. In a wide bowl, toss the leaves with 2 teaspoons of the salt and let stand for 1 hour. Meanwhile, line a fine mesh strainer with cheesecloth; add the yogurt and drain over a bowl for 1 hour to thicken.
  • While the yogurt is draining and thickening, warm 1 tablespoon of the olive oil in a large skillet and brown the lamb well on each side. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; add boiling water and scrape the bottom of the pan well. Reduce the heat to low, cover the pan and cook the lamb for 45 minutes to 1 hour, until it is very tender and about 2 cups of cooking juice remain. Remove the lamb from the juice and let it cool. Use a sharp knife to remove the bones and fat from the lamb and cut the meat into bite-size pieces. Skim the grease off the remaining cooking juices and set juices aside. Wipe the skillet with a paper towel.
  • Gently squeeze spinach to remove as much water as possible. In the skillet, heat remaining olive oil over medium heat. Add scallions and saute until they wilt. Stir in paprika, tomato paste and reserved cooking juice and bring to a boil. Simmer for 5 minutes. Add the meat and spinach and continue cooking for about 10 minutes. Add salt to taste. Put on serving platter and top with remaining freshly ground black pepper. Serve with the drained, thickened yogurt and rice.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 24 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 20 grams, Sodium 1227 milligrams, Sugar 5 grams

SPRING VEGETABLE RAGOûT WITH BROWN BUTTER COUSCOUS



Spring Vegetable Ragoût With Brown Butter Couscous image

The amazingly flavorful couscous here is the result of a trick from the chef Mourad Lahlou, whose San Francisco restaurants, Aziza (currently closed) and Mourad, feature a modernist approach to Moroccan cuisine. Freshly steamed couscous is tossed with sizzling brown butter, lots of chopped preserved lemon and a splash of saffron. It is seriously good with just about anything, especially seasonal vegetable ragoûts. (Saucy braises of lamb, chicken or fish also pair well with it.) The recipe below uses spring vegetables, but you can substitute others throughout the year.

Provided by David Tanis

Categories     dinner, grains and rice, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 teaspoon kosher salt
2 cups fine quick-cooking couscous
6 tablespoons cold unsalted butter, cut into small pieces (3/4 stick)
1 small preserved lemon, rinsed, peel and pulp chopped fine, seeds discarded
1 large pinch of saffron, crumbled into 1/2 cup warm water and left to steep at least 5 minutes
2 cups roughly chopped cilantro leaves and tender stems, plus a few sprigs for garnish (from about 2 bunches)
1/2 teaspoon kosher salt
1 large Serrano chile, cut into 1/4-inch chunks
1/4 cup extra-virgin olive oil
2 tablespoons lime or lemon juice (from 1 lime or lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 medium onion, diced (about 1 cup)
1 medium leek, white and tender green parts, diced (about 1 cup)
Kosher salt and black pepper
3 medium zucchini, cut into 1-inch pieces (about 3 cups)
1 pound asparagus, tough ends discarded and cut into 1-inch pieces (about 3 cups)
1 pound fresh peas in the pod, shucked (1 1/2 cups)
3 pounds fresh fava beans in the pod, shucked and peeled (about 1 cup), optional
10 ounces baby spinach or mizuna greens (about 10 cups)

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a rapid boil. Add salt and couscous, stirring as water returns to boil. Turn down heat to a bare simmer, cover and cook for 5 minutes. Turn off heat and leave covered for 10 minutes. Dump couscous on a baking sheet or large platter, and spread out. Taste for salt and add more if necessary. Fluff, smash any large clumps and leave to cool, uncovered.
  • Set up a steamer with a fine mesh basket, with water simmering on low heat, for eventual steaming of couscous. About 30 minutes before serving, put couscous in the steamer basket and raise heat to maintain a rapid simmer. Do not cover. (This extra steaming step produces lighter, fluffier couscous.)
  • Make the green sauce: Put cilantro, salt, Serrano chile and olive oil in a blender or food processor. Pulse briefly, then purée into a paste. Add 1/4 cup water, and purée again. Taste and adjust seasoning. Transfer to a small bowl and stir in lime juice.
  • Make the ragoût: Put 2 tablespoons olive oil in a deep, wide skillet or Dutch oven over medium-high heat. When oil is hot, add coriander and cumin. Let sizzle for a few seconds, then onions and cook, stirring, until beginning to soften, about 5 minutes.
  • Add leeks and season well with salt and pepper. Stir and cook onion-leek mixture until leeks are soft but still bright green, about 5 minutes.
  • Add zucchini, season with salt and stir to coat. Add 3 cups water, raise heat to a boil, cover and cook for 2 minutes. Add asparagus and peas, cover and cook for another 2 minutes.
  • Add favas, if using, and spinach, cover and cook 1 minute. Turn off heat. (Spinach will continue to cook.)
  • Finish the couscous: Set a wide skillet over high heat. When pan is hot, add cold butter and let it sizzle and foam, turning rust-brown but no darker. Add preserved lemon and the saffron and its water to stop the browning. Turn off heat. Add hot couscous to pan and stir to incorporate all elements. Transfer to a warm serving bowl.
  • Gently fold vegetables together, then lift from pot and transfer to a deep serving platter, using tongs or slotted spoon. Stir 2 tablespoons green sauce into liquid remaining in pot, then spoon liquid over vegetables. Garnish with cilantro sprigs. Pass remaining green sauce at the table.

Nutrition Facts : @context http, Calories 556, UnsaturatedFat 15 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 948 milligrams, Sugar 10 grams, TransFat 0 grams

LAMB RAGOUT WITH SPRING VEGETABLES



Lamb Ragout With Spring Vegetables image

To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.

Provided by David Tanis

Categories     dinner, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds lamb shoulder, trimmed of exterior fat, cut in 2-inch chunks
Salt and pepper
2 teaspoons fennel seed, crushed in a mortar or spice mill
2 tablespoons olive oil, more as needed
2 medium onions, diced, about 2 cups
4 garlic cloves, roughly chopped
1 bay leaf
A few sprigs fresh thyme
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup white wine
4 cups chicken or vegetable broth
3 pounds fava beans in the pod, or use 1 1/2 cups frozen baby lima beans or edamame, defrosted
1 medium fennel bulb, trimmed and cut into 1-inch squares (reserve the fronds for garnish)
1/2 pound baby carrots, about 12, trimmed and peeled
2 pounds baby turnips, trimmed and halved or quartered
2 tablespoons butter
1 bunch scallions, cut in 2-inch lengths
1 teaspoon lemon zest
2 tablespoons parsley

Steps:

  • Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
  • Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
  • Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
  • Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
  • Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
  • Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
  • Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
  • Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.

Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 30 grams, Carbohydrate 70 grams, Fat 60 grams, Fiber 17 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2114 milligrams, Sugar 14 grams, TransFat 0 grams

LAMB RAGU WITH MINT



Lamb Ragu with Mint image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

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.

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