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–+ servings
a lamb ragu with penne pasta and topped with shards of parmesan cheese

Lamb Ragu

A soul comforting ragu of slow cooked lamb and robust red wine. Hearty, tender and indulgent
5 from 1 vote
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 8 servings
Calories 503 kcal

Equipment

Ingredients
  

  • 3 tbsp Olive oil
  • 2 large Carrots (Finely chopped)
  • 2 large Onion (Finely chopped)
  • 2 Red peppers (Finely chopped)
  • 100 grams Pancetta (Or bacon)
  • 1 Bay leaf
  • 500 grams Lamb shoulder (1cm cubes)
  • 200 ml Red wine (See recipe notes for wine choice)
  • 1 can Chopped tomato (Approx 400g, best quality you can find)
  • 300 ml Chicken stock
  • 500 grams Rigatoni/ Cannelloni pasta

Garnish

  • 40 grams Parsley
  • 100 grams Pecorino/ Parmesan cheese

Instructions
 

Prep

  • Chop onions, carrots and peppers into a small dice
  • Dice the lamb shoulder into rough 1cm cubes
  • Weigh/ measure all ingredients

To Make

  • Add 1 tbsp of olive oil to your stock pot to warm over a high heat. Add the lamb and a strong pinch of salt and cook until brown, stirring frequently. Remove with a slotted spoon and place to the side onto a warmed plate. Cook in 2 batches
  • Reduce the heat to medium and add 2tbsp of olive oil to your stock pot and add onion, carrot and peppers. Cook slowly until soft, stirring frequently (5-10 minutes)
  • Add the pancetta to the softened vegetables and cook for 2-3 minutes, stirring frequently
  • Reintroduce the lamb, and any juices, into the vegetables, followed by the red wine. Simmer until half of the wine has evaporated whilst stirring constantly and scraping any browned bits from the bottom of the pot
  • Add tomato, chicken stock and bay leaf and mix well. Reduce the heat to low
  • Season with salt and pepper, mix again and partly cover with a lid. Cook on the lowest heat for around 2hrs, stirring regularly
  • Just before the end of the cooking time, cook your pasta in a deep pan of salted, boiling water for the recommended time
  • When cooked to your liking, drain the pasta and add it to the pot of ragu. Stir well and allow to mingle for a couple of minutes

To Serve

  • Spoon into warmed, deep pasta bowls and garnish with a good sprinkling of chopped parsley and a bowl of the freshly grated parmesan cheese to share

Notes

  • I would choose a full bodied red wine, with above moderate tannins and good acidity... Something like a Montepulciano d'Abruzzo, a Barolo or a Syrah/Shiraz will do the trick

Nutrition

Calories: 503kcal
Keyword Cannelloni, Comfort Food, Lamb Ragu, Lamb Ragu Recipe, Rigatone
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