Lamb Ragu By James Martin Food

BAKED RIGATONI WITH LAMB RAGù

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.

QUICK LAMB RAGù

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.

BRAISED LAMB RAGU WITH PENNE

Steps:

• Set oven to 325 degrees.
• Cook the penne in boiling water until JUST firm-tender, drain and transfer to a bowl (do not rinse with water) toss with 2-3 tablespoons oil and set aside, this can be done before, during or after you cook the lamb shanks).
• Heat oil in a Dutch oven over high heat.
• Rub oil lightly on the lamb shanks and then season them with salt and pepper.
• Add to the pot and brown evenly on all sides (this should take about 10-12 minutes).
• Transfer the lamb to a platter.
• Add in chopped onions, garlic, mushrooms, basil, rosemary and crushed red pepper flakes; saute until the veggies are tender (about 7-9 minutes).
• Return the lamb to the pot.
• Add in wine and bring to a boil; simmer for about 6-8 minutes.
• Add in beef broth, Worcestershire sauce and crushed tomatoes and return to a simmer.
• Season with salt and pepper to taste.
• Cover the pot and transfer to the oven.
• Cook for about 1-1/2 hours, or until meat is desired tenderness.
• At this point you can remove the meat from the bones and return the meat to the sauce, or just serve the bone with the meat on them with the sauce.
• Serve the sauce over cooked pasta, and sprinkle with grated Parmesan cheese.
• Delicious!