A ragu is a rich, slowly cooked Italian meat sauce, hearty, intensely flavorful and full of TLC. An Italian hug in a bowl. Arguably the most famous ragu is a bolognese made of ground beef, pork and pancetta. This recipe is made with ground lamb (ragu di agnello).
The rich nutty flavor of Kamut Monograno Felicetti pasta is a perfect match for a rustic Italian Lamb ragu and the brash medium size snail-like shape of chiocciole embraces the heartiness of the meat sauce. A ragu is a rich, slowly cooked Italian meat sauce. Ragu is hearty, intensely flavorful (
1 pound 20% fat ground lamb (if you cannot find ground lamb you can use a lamb shoulder cut into 1-inch pieces - it will break up as it cooks)
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 yellow onion peeled and diced
2 stalks celery trimmed and small-diced
4 cloves garlic peeled and or minced
1teaspoon crushed red pepper to taste
1 sprig of thyme
1 sprig of rosemary
2 tablespoons tomato paste
1 cup Italian red wine
1/2 cup beef or vegetable stock
1 28- ounce can crushed San Marzano tomatoes
1/2 teaspoon sugar
1/2 cup heavy cream
Salt and pepper to taste
In a wide skillet or sauté pan, heat the olive oil over medium heat. Add the ground lamb and cook, breaking the meat up with a wooden spoon, for 8-12 minutes until the lamb is cooked through. Season with salt, pepper. Spoon the cooked meat into a bowl.
Sauté the Aromatics:
Return the pan to medium heat and add the butter. Once it is melted and frothy, add the onion and celery. Cook for 7-10 minutes, stirring regularly, until the onions are softened and beginning to brown. Season with salt and pepper. Add garlic and cook for 45 seconds until fragrant. Be careful not to let burn. Next, add the crushed red pepper, thyme, and rosemary.
Prepare the Lamb Ragu:
Add the tomato paste to the pan and toss to coat all the vegetables in the paste. Cook for 2-3 minutes or until the paste begins to deepen in color. Pour in the wine and deglaze pan to scrape up any browned bits stuck to the bottom of the pan. Stir until the paste is well incorporated into the wine. Pour in the beef stock and add the tomatoes. Bring the ragu to a boil and cook for 5-7 minutes, stirring regularly, until the liquid has reduced and thickened. Add the cooked lamb to the sauce. Reduce heat to low and simmer for 30 minutes or until the flavors have melded. Taste and season to your preferences.
Cook the Pasta:
As the lamb ragu is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1/4 cup pasta cooking water. Drain the pasta.
Finish the Lamb Ragu:
Add the pasta cooking water and the heavy cream to the ragu and stir to combine. Once the mixture is bubbly, add the pasta and toss to combine. After about 1-2 minutes in the sauce, the pasta should be glossy and coated. Turn off the heat.
To Serve the Lamb Ragu:
Divide the lamb ragu with pasta between bowls and serve with freshly grated Pecorino or Parmigiano Reggiano. Although not traditional you can garnish with some chopped fresh mint Enjoy!
Can also be served with Matt Monograno Felicetti Tagliatelle.