Lamb Ragu Food

LAMB RAGU WITH MINT

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.

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.

LAMB RAGU

Steps:

• In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.

SLOW COOKED LAMB RAGU SERVED WITH CREAMY POLENTA

Steps:

• In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into 1/2-inch dice and transfer into a slow cooker.
• In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
• Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
• Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.

LAMB RAGU

Steps:

• Chop or crush tomatoes.
• Heat olive oil over medium heat. Cook onion until translucent.
• Boil water for pasta.
• Add lamb to onion, breaking up clumps. Cook until no longer red, about 5 minutes.
• Add tomatoes to lamb and onions. Simmer.
• (This is where you can stop and freeze for a couple of weeks or keep covered in fridge for a few days. If you do this, reheat and then continue from here.).
• Boil pasta (I think fresh would be good, too).
• Add cream, or half-and-half or milk to lamb/tomato pan. Salt and pepper as needed. Cook until sauce is thick, but not dry.
• Drain pasta and toss with sauce some cheese. Serve extra cheese at the table.

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.

LAMB RAGU

Steps:

• In a heavy pot, heat the fat or oil until it just begins to shimmer. Add onions and sweat gently until soft, about 5 minutes.
• Add ground lamb and spices. Cook, stirring often, until lamb is no longer pink and most of the moisture has evaporated, about 5 minutes.
• Add the wine, the tomatoes (with their juices), and the stock. Bring to boil, reduce to a simmer, cover partially and cook until liquid is reduced, 25-30 minutes.

LAMB RAGU

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.

LAMB RAGU

Steps:

• Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
• Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Season the lamb pieces with salt and pepper on all sides then add to the pot. Sear the lamb in batches to avoid overcrowding. Place the seared lamb on a plate and set aside.
• Turn the heat down to medium-low. Add the onions, carrots, and celery to the pot and saute until the veggies are very soft (about 12-15 minutes).
• Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and beef stock and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
• After cooking the wine for 3 minutes, add the plum tomatoes and rosemary and bring to a simmer. Once simmering add the lamb pieces to the pot, stir, then turn off and cover. Cook the ragu in the oven until tender (about 3 hours).
• Bring a large pot of salted water (2 tablespoons kosher salt) and cook the rigatoni until very al dente. While the pasta is boiling taste test the ragu and make final adjustments to salt and pepper.
• Heat a large pan to medium-low heat and add in 2 cups of the lamb ragu. Add the pasta to the pan and cook for 1-2 more minutes until al dente mixing well to thoroughly coat the pasta.
• If the pasta is too dry add more of the ragu but try to not over-sauce. If the pasta seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!

LAMB RAGÙ

Steps:

• Pat dry the meat and season generously with salt and pepper; set aside.
• In a Dutch oven over medium-high heat, add 2 tbsp. oil. Working in batches, sear the meat on all sides in hot oil until browned, about 3 minutes.
• Transfer the meat to a bowl using a slotted spoon, while working with the remaining meat.
• Reduce the heat to medium, add the remaining 1 tbsp. oil and butter. When hot, add onions, carrots and celery; add a couple pinches of sea salt. Sauté the vegetables until tender, about 5 minutes scraping the bottom of the pot to dislodge any brown bits.
• Add pressed garlic and sauté for 1 minute. Return the lamb to the pot including any accumulated juices and add tomato paste, Italian seasoning, red pepper flakes, and nutmeg. Stir well and cook for 2 minutes.
• Add red wine, increase the heat to medium-high and cook until the liquid has reduced by 2/3rds.
• To this, add milk and cook for 3 minutes before reducing the heat back to medium and simmer until mostly evaporated, about 7 minutes.
• Add the crushed tomatoes and bay leaf; stir well. When it starts simmering, add 1 cup chicken broth. Bring the mixture back to a simmer, partially cover and reduce to medium-low. Cook for 4 ½ to 5 hours, stirring often.
• One hour later, remove the lid and continue cooking the ragù uncovered for the remaining time.
• About 2 hours through cooking, add a ¼ cup of the reserved ½ cup of chicken broth and stir very well while breaking up the meat with the tip of the spoon.
• Another hour later, add half of what's left from the reserved chicken broth.
• Add the remaining reserved chicken broth during the last hour of cooking, remove the bay leaf, stir and keep breaking up the meat into tiny pieces if needed. Adjust seasoning if necessary.
• About 15 minutes before cooking time is done, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in a colander but reserve ¼ cup of the pasta water in case it's needed.
• Add drained pasta to the ragù and toss to coat. If the mixture is too thick, add some of the reserved cooking water. When serving, sprinkle on cheese and fresh chopped parsley.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/qwvJD-Eip-k