Lamb Ragout Recipes

Steps:

• Heat oil and butter and brown lamb over high heat.
• Add garlic and rosemary, stir for 30 seconds.
• Add wine and stir, mix in beef broth and tomato puree.
• Reduce heat, cover and simmer for 1 hour.
• Remove cover,increase heat to medium high and cook until sauce begins to thicken.
• Add tomatoes and olives and cook 5 minutes.
• Stir in parsley and serve.

Steps:

• Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
• Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
• Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
• Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
• Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
• Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

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.

Steps:

• Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.

Steps:

• Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
• Bring to boil.
• Remove from heat, cover and let stand 1 hour.
• Drain beans and return to Dutch oven.
• Shake dried mushrooms in strainer to remove any sand.
• Add mushrooms and chicken broth to beans and bring to boil.
• Reduce heat to medium-low, cover partially and simmer 30 minutes.
• Meanwhile, heat oil in large skillet over medium-high heat.
• Season lamb generously with salt and pepper.
• Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
• Using slotted spoon, transfer lamb to large bowl.
• Add wine to skillet and bring to boil, scraping up and browned bits.
• Add wine and lamb to beans in Dutch oven.
• Mix in garlic.
• Cover partially; simmer 30 minutes.
• Uncover, add carrots and cook 20 minutes, stirring occasionally.
• Add leeks and cream.
• Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
• Add sausage.
• Using slotted spoon, transfer solids to a large bowl.
• Boil liquid until reduced to sauce consistency, about 10 minutes.
• Return solids to Dutch oven; simmer until heated through.
• Season to taste.
• Stir in basil.

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.

Steps:

• In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp. Drain the bacon on paper towels, crumble and reserve. Turn up the heat. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side. As each batch is done, set it aside in a bowl.
• Add the onion, carrots and celery to pan. Cook for 8 minutes, stirring occasionally, until the vegetables soften. Return the lamb to the pan with the bacon. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth. Simmer very gently, stirring occasionally, for 1 1/2 hours. Season with salt and lots of pepper.
• Combine the parsley, orange rind, lemon rind and 2 tablespoons sage. Stir 3 tablespoons of this mixture into the ragout. Let sit for 5 minutes. Pass the remaining parsley mixture at the table. Serve with polenta, pasta or rice.

Steps:

• 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.

Steps:

• Preheat slow cooker to high.
• Trim the lamb and cut into small cubes. Toss in the flour.
• Heat the oil in a large skillet and add the lamb cubes. Cook for 5 minutes, until browned on all sides. Remove from pan and set aside.
• Add any remaining flour to pan and coo and stir for 2 minutes. Add the squash and the canned tomatoes. Stir.
• Mix together the broth and the tomato paste. Add it to the pan along with the dried herbs and salt and pepper. Bring to a boil.
• Add the lamb back to the pan.
• Pour it all into the crock pot.
• Cover, reduce the heat to low and cook for 5-1/2 hours.
• Cover the leek with boiling water and let stand for 5 minutes. Add to the crock pot, cover and cook for 30 more minutes up to 2 hours.
• Garnish with fresh herbs and serve.
• Good with pasta.