Lamb Ragu Recipes
QUICK LAMB RAGù
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
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
LAMB RAGU WITH MINT
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
BAKED RIGATONI WITH LAMB RAGù
"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
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
A hearty meat sauce, redolent with the rich taste of lamb. Serve with a chunky tubular pasta like rigatoni, or with gnocchi. Adapted from a recipe by Chichi Wang at Serious Eats. http://bit.ly/cx7JaR
Provided by DrGaellon
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421, Fat 31.2, SaturatedFat 13.7, Cholesterol 87.4, Sodium 744, Carbohydrate 11.4, Fiber 2.5, Sugar 5.8, Protein 20.2
LAMB RAGU
From Mark Bittman's NY Times column. Fast and original. I now keep frozen ground lamb in my freezer for a great fast meal. Prep time is a huge guess.
Provided by Tomo TheCat
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 755.3, Fat 32, SaturatedFat 12.9, Cholesterol 74.5, Sodium 57.7, Carbohydrate 100.5, Fiber 15.1, Sugar 6, Protein 20.4
More about "lamb ragu recipes"
ITALIAN LAMB RAGU (RAGU DI AGNELLO) - INSIDE THE RUSTIC ...
Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and …
From insidetherustickitchen.com
5/5 (1)Calories 538 per servingCategory Main Course
From insidetherustickitchen.com
5/5 (1)Calories 538 per servingCategory Main Course
- Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
- Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
- Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
- Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
HEARTY LAMB RAGù WITH RIGATONI RECIPE - FOOD & WINE
Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add …
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 4-6
From foodandwine.com
5/5 Total Time 2 hrs 15 minsServings 4-6
- In a medium enameled cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes. Using a slotted spoon, transfer the vegetables to a plate.
- Heat the remaining 2 tablespoons of oil in the casserole. Add the pancetta and stir once or twice over moderately high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the casserole. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the casserole. Add the tomatoes and their juices, the chicken stock, bay leaf and crushed red pepper. Season with salt and black pepper and bring to a boil. Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.
- In a large pot of boiling salted water, cook the rigatoni until al dente. Drain the rigatoni and toss with half of the lamb ragù. Serve the pasta in large bowls, passing the remaining lamb ragù and the Pecorino cheese at the table.
LAMB RAGU - THE DARING GOURMET
Add the ground lamb and cook until no longer pink, breaking up any large chunks. Add the red wine and bring to a boil. Boil for about 3 minutes or …
From daringgourmet.com
5/5 (8)Total Time 3 hrs 15 minsCategory Entree, Main CourseCalories 719 per serving
From daringgourmet.com
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LAMB RAGù RECIPE - GREAT BRITISH CHEFS
Add a dash of oil to a pan and fry the lamb mince until golden. Set aside. extra virgin olive oil. 500g of Welsh Lamb mince. 2. Reduce the red wine in a saucepan by approximately two thirds. Meanwhile, sweat the celery, onion, carrot and garlic in a separate pan in a dash of olive oil. Add the rosemary, thyme and bay and cook for approximately ...
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LAMB RAGU | RECIPE - RACHAEL RAY SHOW
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From rachaelrayshow.com
From rachaelrayshow.com
LAMB RAGU RECIPE - SERIOUS EATS
Directions. In a heavy pot, such as enameled cast iron, heat 2 tablespoons of fat or olive oil. Add the diced onions and sweat over medium heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each.
From seriouseats.com
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QUICK LAMB RAGù — ALISON ROMAN
Directions. 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 ...
From alisoneroman.com
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LAMB MINCE RAGU - ANOTHERFOODBLOGGER
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From anotherfoodblogger.com
From anotherfoodblogger.com
PAPPARDELLE WITH LAMB RAGU RECIPE - FOOD & WINE
Directions. 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 ...
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From foodandwine.com
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This recipe for ground lamb ragu is a different take on the classic sauce from Italy. Instead of using a combination of pork, beef and ground veal, this recipe just utilizes ground lamb. The sauce is earthy and delicious, studded with fresh tomatoes as well as canned to make a luscious red sauce full of flavor. This sauce is perfect on pasta, or zucchini noodles. Serve with …
From topteenrecipes.com
From topteenrecipes.com
LAMB RAGU - CAROLINE'S COOKING
Trim excess fat from the lamb and cut into approx 1in/2.5cm dice. Cut the onion, carrot and celery into a small dice and finely dice the garlic. Warm roughly half the oil in a medium heavy-based pot/pan over a medium-high heat. Brown the lamb on all sides in batches to make sure you don't overcrowd the pan.
From carolinescooking.com
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From malakuhna.si
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LAMB RAGU WITH PANCETTA, SHALLOTS, CELERY AND SERVED ON AL ...
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RACHEL RODDY’S RECIPE FOR LAMB RAGU WITH PASTA | FOOD ...
Finely mince half of each of the herbs and add to the pan along with a pinch of salt. Gently fry over a low heat until soft and fragrant – about seven minutes. Raise the heat a …
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ROMAN LAMB RAGU - THE TOMATO
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From taste.co.za
From taste.co.za
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Add the tomato paste and garlic and fry for one minute longer, stirring continuously. Add the ground lamb and continue to fry until the meat is browned and separate. This should take about 5 minutes. Add the red wine, the canned tomatoes, and …
From foodleclub.com
From foodleclub.com
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Heat the oil in a large pan and cook the lamb shoulder over a high heat until nicely browned all over. Lift out and set aside. Add the onion, celery, carrot and garlic to the pan, lower the heat a little and cook for 5 minutes until softened and golden.
From makeitscotch.com
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LAMB RAGU WITH RIGATONI - THE DEFINED DISH - RECIPES
Heat the olive oil in a large pot or (preferably) a dutch oven. Sear the meat until it is just browned on all sides. Using a slotted spoon, transfer the browned lamb onto a plate and set aside. Add the onions, carrots, garlic, and crushed red pepper flakes to the pot. Season with a little salt and pepper and saute until tender, about 5-7 minutes.
From thedefineddish.com
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LAMB RAGU PASTA WITH RED WINE FROM DINEEN VINEYARDS # ...
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Once the meat is browned, arrange the pieces into the slow cooker and make the sauce in the same pan on the stove. Once it’s heated through, pour it over the meat and set the slow cooker to 8 hours on LOW. Once the meat is cooked, shred it …
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Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes. Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 10 ...
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LAMB RAGU - QUICK, EASY & DELICIOUS - HEALTHY FOOD GUIDE
1 Spray a large pan with oil and set over a medium heat. Add garlic, onion, carrot and celery. Cook for 3–4 minutes. Add lamb mince and cook, stirring, for 5 minutes, until browned. Add paprika, white pepper, tomatoes, stock, anchovies and wine, if using, and stir to combine. 2 Simmer lamb mixture for 15–20 minutes.
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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).
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CURTIS STONE'S LAMB RAGU WITH POTATO GNOCCHI RECIPE | COLES
Cook the lamb, in 2 batches, turning occasionally, for 8 mins or until browned on all sides. Transfer to a plate. Reduce heat to medium. Add the remaining oil with mushrooms, onions and garlic. Cook, stirring often, for 6-8 mins or until mushrooms and onions are tender.
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Step 2. Place yam and potatoes onto a parchment lined backing sheet. Bake until skin is easily penetrated with a knife. Once baked, cut in half and allow to “steam”, cooling until slightly warmer than room temperature. Step 3. Once cool, scoop out the flesh and pass through a ricer or food mill into a large mixing bowl.
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From foodnetwork.ca
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Step by step. One: In a small bowl, combine the flour, salt and pepper. Two: Add the flour to the diced lamb. Mix well so that all the lamb is coated. Three: Heat the oil in a pan and add the coated lamb. Heat so that the lamb is browned on all sides, about 5 minutes.
From hungryhealthyhappy.com
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ITALIAN LAMB RAGU RECIPE - PASTA EVANGELISTS
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From pastaevangelists.com
From pastaevangelists.com
LAMB AND PEPPER RAGU - LIDIA
Directions. In a mini-food processor, combine the pancetta and garlic. Process to make a smooth pestata. Heat a large Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the pestata, and cook until the fat is rendered, about 3 to 4 minutes. Season the lamb with 1 teaspoon of the salt. Add the lamb to the pot.
From lidiasitaly.com
From lidiasitaly.com
BUCATINI WITH LAMB RAGù RECIPE - JAMES BEARD FOUNDATION
Remove the meat, rinse, and pat dry with paper towels to remove as much moisture as possible. Heat olive oil in a large Dutch oven over medium-high heat. When the oil begins to shimmer, add the lamb in a single layer. Sear the lamb on each side until a golden brown crust forms, 2 to 3 minutes per side. Transfer the lamb to a plate and set aside ...
From jamesbeard.org
From jamesbeard.org
BEST LAMB RAGù RECIPE - HOW TO MAKE LAMB RAGù - DELISH
Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until ...
From delish.com
From delish.com
EASY LAMB RAGU — SIMPLY KARI
Heat extra-virgin olive oil in a large skillet on medium heat. Add the diced carrots and chopped yellow onion and cook 3 minutes. Add the lamb, coriander, fennel, cumin, salt and pepper. Stir together, then cook, stirring occasionally, for 5 minutes. Add the canned tomatoes with juice, chicken stock and tomato paste, and wine and cook another 5 ...
From thesingleserving.co
From thesingleserving.co
LEFTOVER LAMB RAGU - MAMA LOVES TO COOK
Add onions and salt and fry gently until soft. Add garlic and cook a further 2 minutes. Add tomatoes, tomato paste, herbs, stock and black pepper. Bring to the boil and let it bubble away over a medium heat for 15 minutes. Add lamb and cook for a further 15 minutes, until lamb is softened and sauce thickened.
From mamalovestocook.com
From mamalovestocook.com
BAREFOOT CONTESSA | BAKED RIGATONI WITH LAMB RAGù | RECIPES
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 a 10 × 14 × 2-inch baking dish and sprinkle with the Parmesan.
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SLOWLY BRAISED LAMB RAGU {+ SLOW COOKER & INSTANT POT ...
Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb shoulder, deglazed soffritto, & all remaining sauce ingredients as directed in Step 3 to a slow cooker. Slow cook on high for 3-4 hours or on low for 6-7 hours until the lamb shoulder is fall-apart tender.
From playswellwithbutter.com
From playswellwithbutter.com
LAMB RAGU RECIPIE - EMMA HEARST LAMB RAGU RECIPIE
Add wine and simmer 2 minutes, stirring and scraping the pot with the wooden spoon to loosen any browned bits of meat. Add milk, fennel seed, cardamom, orange, and 1 tbsp salt. Stir to combine ...
From esquire.com
From esquire.com
LEFTOVER LAMB RAGU - EASY PEASY FOODIE
Place the olive oil, onion, carrot and celery in a wide saucepan or sauté pan and cook over a gentle heat with a lid on for 5 minutes until softened. Stir occasionally. Add the garlic and lamb and cook for a further 2 minutes over a low heat. Add the passata (or chopped tomatoes), lamb stock, bay leaves, salt and pepper.
From easypeasyfoodie.com
From easypeasyfoodie.com
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