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Lamb Ragu

Lamb Ragu
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Indulge in the rich flavors of this Lamb Ragu, a comforting dish that encapsulates warmth and tradition. With tender chunks of lamb shoulder simmered to perfection, this ragu creates a mouthwatering sauce that clings beautifully to your choice of pasta. Enhanced by aromatic vegetables and savory herbs, every bite is a delightful experience that invites conversation and connection around the table. Whether you’re preparing a cozy weeknight meal or impressing guests at a dinner party, this versatile recipe is sure to become a beloved staple in your culinary repertoire.

Ingredients

Scale
  • 1 pound lamb shoulder (or substitute with beef chuck roast or chicken thighs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1/2 small onion (sliced)
  • 1 small carrot (diced)
  • 2 stalks celery (diced)
  • 1/2 cup beef broth (or vegetable broth)
  • 14 ounces canned tomatoes
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sugar
  • 2 bay leaves
  • 12 ounces pappardelle pasta (or pasta of your choice)

Instructions

  1. Pat dry the lamb shoulder and cut it into large, even chunks. Season generously with salt and pepper.
  2. In an Instant Pot or Dutch oven, heat olive oil over medium heat. Sauté minced garlic, onion, carrot, and celery until softened (about 5 minutes).
  3. Add seasoned lamb to the pot, browning each side until golden brown.
  4. Pour in the beef broth, scraping the bottom to lift flavorful bits. Stir in canned tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and mix well.
  5. If using an Instant Pot, seal the lid and cook on high pressure for about 45 minutes; if using a Dutch oven, cover and simmer on low heat for about 2 hours until tender.
  6. After cooking, shred the lamb with two forks inside the pot for maximum flavor infusion.
  7. Meanwhile, cook pappardelle according to package instructions until al dente; reserve some pasta water before draining.
  8. Combine shredded lamb ragu with cooked pasta in a large pot; add reserved pasta water as needed to achieve desired consistency.

Nutrition

Find it online: https://chopandcooktips.com/lamb-ragu/