Lamb Ragu Pasta Recipe

Savory Lamb Ragu with Pappardelle Pasta Girl Carnivore

WEBJan 7, 2021 · Make the sauce: add tomato paste to the veggie mixture and cook for 2 minutes. Add in red wine, scraping up brown bits, then mix in …

1. Pour the boiling water over the dried porcini and allow them to rehydrate.
2. In a large Dutch oven, heat 1 tablespoon olive oil over medium high heat.
3. Add the onion, carrot, celery and baby bella mushrooms.
4. Deglaze the pan with the red wine, scraping up any browned bits on the bottom.

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Slowly Braised Lamb Ragu {+ Slow Cooker & Instant Pot Directions}

WEBDec 14, 2020 · Slow cooker or Crockpot: Prepare the recipe according to Steps 1-3, above. Transfer the browned lamb …

Rating: 4.9/5(34)
1. Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
2. Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
3. Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
4. Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).

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