Pasta al Ragù di Agnello Recipe Guide

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Pasta al Ragù di Agnello

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Chef’s knife and cutting board
• Large pot (for cooking pasta)
• Colander
• Grater (for cheese, if using)

Ingredients

  

• Ingredients
• For the Ragù:
• 1 lb 450g lamb shoulder, cut into small pieces
• 2 tbsp olive oil
• 1 medium onion finely chopped
• 2 carrots finely chopped
• 2 celery stalks finely chopped
• 3 cloves garlic minced
• 1 cup dry red wine
• 1 can 14 oz crushed tomatoes
• 1 cup beef or chicken broth
• 1 bay leaf
• 1 tsp fresh rosemary chopped
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• For the Pasta:
• 12 oz 340g pappardelle, tagliatelle, or other wide pasta
• Salt for pasta water
• Freshly grated Pecorino Romano or Parmesan cheese optional

Instructions

 

• Instructions
• Step 1: Prepare the Lamb
• Heat the Oil: In a large Dutch oven, heat the olive oil over medium-high heat.
• Brown the Lamb: Add the lamb pieces to the pot in batches, browning them on all sides. This takes about 5-7 minutes per batch. Transfer the browned lamb to a plate and set aside.
• Step 2: Build the Base
• Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
• Add Garlic: Stir in the garlic and cook for another minute until fragrant.
• Step 3: Deglaze and Simmer
• Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 3-4 minutes.
• Add Tomatoes and Broth: Add the crushed tomatoes, beef broth, bay leaf, rosemary, and thyme. Stir to combine.
• Return Lamb to Pot: Place the browned lamb back into the pot and bring the mixture to a simmer.
• Simmer the Ragù: Reduce the heat to low, cover, and let the ragù simmer for 2 hours. Stir occasionally and check for tenderness.
• Step 4: Adjust and Finish the Sauce
• Check for Tenderness: After 2 hours, the lamb should be tender and the sauce thickened. If it’s still too thin, uncover the pot and let it simmer for an additional 10-15 minutes until the sauce reaches your desired consistency.
• Season to Taste: Remove the bay leaf, then season the ragù with salt and pepper as needed.
• Step 5: Cook the Pasta
• Boil Water: In a large pot, bring salted water to a boil.
• Cook Pasta: Add the pasta and cook according to package instructions until al dente.
• Drain and Combine: Drain the pasta and add it directly to the pot with the ragù, stirring well to coat.
• Step 6: Serve
• Plate and Garnish: Serve the pasta topped with additional sauce. Sprinkle with freshly grated Pecorino Romano or Parmesan, if desired.
• Let Stand: Allow the dish to sit for 5 minutes to let the flavors meld before serving.
• Variations, Tips, and Substitutions
• Vegetable Substitution: If you don’t have lamb, try ground beef or pork for a similar flavor profile.
• Herb Variation: Basil or Italian parsley can replace rosemary and thyme for a slightly different herbaceous note.
• Gluten-Free Option: Use gluten-free pasta to make this dish celiac-friendly.
• Wine-Free Option: Substitute an extra cup of broth if you prefer not to use wine.
  

Keyword Pasta, Pasta al Ragù di Agnello

There’s something so comforting about a hearty lamb ragù, a classic Italian sauce with deep, rich flavors that clings perfectly to pasta. This dish combines tender lamb, aromatic vegetables, and tomatoes for a truly special meal. From my own personal experience, this recipe is both rewarding and surprisingly straightforward, with a robust, warming flavor that’s perfect for impressing friends or savoring on a cozy night in. Now, let me show you how I make Pasta al Ragù di Agnello, step-by-step.

What to Expect

The lamb ragù is rich and flavorful, with tender meat and a velvety sauce that pairs beautifully with wide pasta like pappardelle. The slow simmering allows the flavors to deepen, giving the dish a hearty and slightly tangy flavor from the tomatoes and wine.

Recipe Overview

• Cuisine: Italian
• Course: Main
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Time to Stand: 5 minutes
• Ease of Cooking: Moderate
• Calories: Approximately 600 per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Chef’s knife and cutting board
• Large pot (for cooking pasta)
• Colander
• Grater (for cheese, if using)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù di Agnello  now.

Ingredients

• For the Ragù:
  • 1 lb (450g) lamb shoulder, cut into small pieces
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry red wine
  • 1 can (14 oz) crushed tomatoes
  • 1 cup beef or chicken broth
  • 1 bay leaf
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • Salt and pepper to taste
• For the Pasta:
  • 12 oz (340g) pappardelle, tagliatelle, or other wide pasta
  • Salt for pasta water
  • Freshly grated Pecorino Romano or Parmesan cheese (optional)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù di Agnello  now.

Instructions

Step 1: Prepare the Lamb

1. Heat the Oil: In a large Dutch oven, heat the olive oil over medium-high heat.
2. Brown the Lamb: Add the lamb pieces to the pot in batches, browning them on all sides. This takes about 5-7 minutes per batch. Transfer the browned lamb to a plate and set aside.

Step 2: Build the Base

1. Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add Garlic: Stir in the garlic and cook for another minute until fragrant.

Step 3: Deglaze and Simmer

1. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 3-4 minutes.
2. Add Tomatoes and Broth: Add the crushed tomatoes, beef broth, bay leaf, rosemary, and thyme. Stir to combine.
3. Return Lamb to Pot: Place the browned lamb back into the pot and bring the mixture to a simmer.
4. Simmer the Ragù: Reduce the heat to low, cover, and let the ragù simmer for 2 hours. Stir occasionally and check for tenderness.

Step 4: Adjust and Finish the Sauce

1. Check for Tenderness: After 2 hours, the lamb should be tender and the sauce thickened. If it’s still too thin, uncover the pot and let it simmer for an additional 10-15 minutes until the sauce reaches your desired consistency.
2. Season to Taste: Remove the bay leaf, then season the ragù with salt and pepper as needed.

Step 5: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil.
2. Cook Pasta: Add the pasta and cook according to package instructions until al dente.
3. Drain and Combine: Drain the pasta and add it directly to the pot with the ragù, stirring well to coat.

Step 6: Serve

1. Plate and Garnish: Serve the pasta topped with additional sauce. Sprinkle with freshly grated Pecorino Romano or Parmesan, if desired.
2. Let Stand: Allow the dish to sit for 5 minutes to let the flavors meld before serving.

Variations, Tips, and Substitutions

• Vegetable Substitution: If you don’t have lamb, try ground beef or pork for a similar flavor profile.
• Herb Variation: Basil or Italian parsley can replace rosemary and thyme for a slightly different herbaceous note.
• Gluten-Free Option: Use gluten-free pasta to make this dish celiac-friendly.
• Wine-Free Option: Substitute an extra cup of broth if you prefer not to use wine.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Ragù di Agnello  now.

Nutritional Information (Per Serving)

• Calories: ~600 kcal
• Protein: 28g
• Carbohydrates: 70g
• Fat: 20g
• Fiber: 5g
• Sodium: 720mg

I’d love to hear from you!

I hope this guide has made making Pasta al Ragù di Agnello seem a little less daunting! Or have you tried it before? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment!