Chew Recipe Vault. Home Mario Batali. Mario Batali. Carla Hall; Clinton Kelly; Guests; Mario Batali; Michael Symon; Mario Batali. Spaghetti with Crab and Jalapenos MARIO BATALI. …
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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!
This ragù is perfect for making a big batch on Sunday night and freezing any leftovers for when your pasta craving hits—which I'm sure will be soon! Step 1 In a large pot over medium heat, heat oil. Add onions, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more.
The best cut for lamb ragu is the shoulder which is perfect for slow cooking. The marbling adds lots of rich flavour to the ragu sauce and ensures that the meat stays juicy after long cooking. Leg of lamb or neck fillets are also suitable for ragu sauce.
Serve the pasta in large bowls, passing the remaining lamb ragù and the Pecorino cheese at the table. The lamb ragù can be refrigerated for up to 5 days or frozen for up to 1 month. A soft, generous Montepulciano d'Abruzzo will combine well with the pungent lamb and sweet carrots.