Lamb Ragu over Pasta Noodles - Featured Recipe -
Featured Recipes

Lamb Ragu over Pasta Noodles

Categories: Lamb
Step 1
3 lb american lamb shoulder
1/4 cup olive oil
2 oz butter
Cut lamb into 1/2-inch pieces

Sauté the lamb in a heavy-bottomed rondo pan in the oil and butter. Brown on all sides.

Remove lamb.
Step 2
1 cup chanterelle mushrooms
1 small onion • small diced
2 carrots • small
5 tbsp fennel • diced
3 clove garlic • thin sliced
Add oil to the pan; add mushrooms and sauté for 2 to 3 minutes. Add onion, carrots, fennel and garlic; sauté until soft.
Step 3
1/2 cup tomato paste
1 cup red wine
2 cup lamb sauce
1/2 cup golden raisins • soaked in warm water
1 cup plum tomatoes • diced
Add tomato paste and cook well. Deglaze pan with wine and cook for 1 to 2 minutes. Add lamb sauce and stir well. Add lamb, raisins and tomatoes; simmer for 1 hour, stirring as needed.
Step 4
1/2 tsp fresh oregano
1/2 tsp rosemary
5 whole basil leaves • ripped
2 tbsp extra-virgin olive oil
kosher salt to taste
crushed red pepper flakes to taste
Fold in oregano, rosemary, basil, oil, salt and red pepper flakes.
Step 5
1 1/2 lb pappardelle or fettuccini
Serve over pappardelle or fettuccini.


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