Mario Batali Lamb Ragu Recipe

Listing Results Mario Batali Lamb Ragu Recipe

WEBRagu Bolognese, courtesy of Mario Batali. In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the …

Preview

See Also:

Show details

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

Rating: 4.9/5(34)
Calories: 315 per serving
Category: Pasta Recipes
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).

Preview

See Also:

Show details

WEBMar 8, 2013 · Using a wooden spoon, scrape at the bottom of the pan to dislodge browned bits of meat. Bring just to a boil, and then simmer over medium-low heat for 1 to 1 1/2 …

Preview

See Also: Italian RecipesShow details

WEBJan 13, 2023 · Step 1. 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 …

Preview

See Also: Lamb RecipesShow details

WEBOct 15, 2012 · Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon, transfer the lamb

Preview

See Also: Lamb Recipes, Pasta RecipesShow details

WEBMay 6, 2013 · Mario Batali's Ragu Bolognese 1/4 cup Extra Virgin Olive Oil 2 Tablespoons butter 2 onions, finely chopped 4 ribs celery, finely diced 2 carrots, finely diced 5 garlic cloves, chopped, crushed or sliced 2 1/2 …

Preview

See Also: Share RecipesShow details

WEBMay 28, 2023 · 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

Preview

See Also: Food Recipes, Lamb RecipesShow details

WEBMay 23, 2017 · Add the oil to the casserole and heat. Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes. With a slotted spoon

Preview

See Also: Lamb RecipesShow details

WEBMethod. In a spice grinder, grind the peppercorns, coriander seeds, and fennel seeds, and salt. Place lamb neck on a rimmed baking sheet and rub the salt mixture all over. Cover tightly with plastic wrap and cure the …

Preview

See Also: Lamb RecipesShow details

WEBJan 6, 2016 · For the Meat Sauce: In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter has melted. Add the onions, celery, carrots, and garlic. Season with salt and cook …

Preview

See Also: Share RecipesShow details

WEBHeat the olive oil over medium heat until hot. Add the onions, celery, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes. Add the …

Preview

See Also: Share RecipesShow details

WEBPreheat 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

Preview

See Also: Lamb RecipesShow details

WEBOff 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 …

Preview

See Also: Lamb RecipesShow details

WEBAdd the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over medium-low heat for 1 to 1 1/2 hours (if the ragù becomes too thick, add a little more water). Season …

Preview

See Also: Main Course RecipesShow details

Most Popular Search