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Pasta al Ragù di Agnello Recipe Guide

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.
    Pasta al Ragù di Agnello Recipe Guide
Keyword Pasta, Pasta al Ragù di Agnello