AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA
You will love this amazing dish of slow cooked (braised) meat ragout and pasta. Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". It's truly Fantastic!!
Provided by Jamie Oliver
Categories Dinner Main Course
Time 4h30m
Number Of Ingredients 16
Steps:
- Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
- Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
- Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
- Now, deglaze the bottom of your pan scraping up all those goodies.
- Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
- Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
- Toss in the pearl barley (if using) and stir.
- Now, cover the pieces of meat with about a 1/2 inch of water.
- Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
- Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
- Also, now is a good time to throw on the pot of pasta water.
- If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
- Now, check your seasonings and adjust with salt and pepper as required.
- Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
- While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
- Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
- Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
- Then throw in the cheese stir and remove from the heat.
- Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
- Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!
QUICK LAMB RAGù
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.
Provided by Alison Roman
Categories dinner, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.
- Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
- Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
- Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
- Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams
LAMB RAGOUT
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield s: 6 servings
Number Of Ingredients 12
Steps:
- Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.
LAMB RAGOUT WITH FILLO CRUST
Make and share this Lamb Ragout With Fillo Crust recipe from Food.com.
Provided by Stacelee
Categories Lamb/Sheep
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut lamb into 3cm cubes' Combine lamb and marinade in bowl, cover; refrigerate several hours or ovemight. Drain lamb from marinade; discard.
- marinade. Heat oil in large pan, add onion and garlic, cook, stirring, until onion is soft, add-lamb, cook, stirring until lightly browned. Stir in flour, paste, then garam masala, cinnamon and undrained crushed tomatoes, bring to boil, simmer covered, 1 hour or until lamb is tender.
- Remove lid, simmer, uncovered, 10 minutes, stir in parsley; cool.
- Divide lamb mixture between 4 ovenproof dishes (2 cup capacity), top with cheese.
- Layer pastry sheets togethel brushing each with butter. Cut 4 rounds from pastry large enough to cover tops of dishes and overhang edge by 1cm. Lightly brush rims of dishes with butter, cover with pastry rounds, press around rims firmly.
- Place dishes on oven tray, bake in moderate oven 20 minutes or until pastry is lightly browned.
- Marinade: Combine all ingredients in bowl; mix well.
Nutrition Facts : Calories 1540.6, Fat 100.3, SaturatedFat 44.3, Cholesterol 349.6, Sodium 1471.3, Carbohydrate 64.4, Fiber 4.4, Sugar 38.5, Protein 84.2
LAMB RAGOUT WITH SPRING VEGETABLES
To celebrate the end of winter, French cooks make navarin printanier, a lamb stew. Instead of serving it with potatoes, parsnips or other winter root vegetables, this colorful stew is brimming with fresh spring produce, a mixture of small vegetables like baby turnips, fava beans and scallions. To keep it on the lighter side, use a splash of white wine instead of red. Finish with peas or asparagus tips, cooked briefly, if they are available. The stew can be made a day ahead, but the vegetables should be freshly cooked before serving.
Provided by David Tanis
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Season lamb chunks generously with salt and pepper. Sprinkle with fennel seed and rub to distribute. Set aside for 30 minutes (or refrigerate for up to several hours, or overnight).
- Heat oven to 350 degrees. Put 2 tablespoons oil in a Dutch oven or similar heavy pot over medium-high heat. When hot, add lamb and brown on all sides, until meat is well caramelized, about 10 minutes. Work in batches if necessary to avoid crowding pan.
- Remove lamb, turn heat to medium and add onions (and a little oil if necessary) and cook, stirring, until softened and lightly colored, 5 to 8 minutes. Add garlic, bay leaf and thyme and cook for 1 minute, then stir in tomato paste. Sprinkle with flour and cook 2 minutes more. Add white wine and whisk well as mixture thickens. Whisk in broth and bring to a brisk simmer.
- Return meat to pot. Cover pot and bake for about 1 hour 15 minutes, until meat is tender when probed. Taste sauce and adjust seasoning. Keep warm, or cool to room temperature and refrigerate overnight before proceeding with vegetables (which should be prepared right before serving).
- Prepare the vegetables: Remove fava beans from pod. Blanch 2 minutes in boiling water, then cool in ice water. Peel and discard outer gray skin from each bean. You should have about 1 1/2 cups. Set aside. (If using frozen lima beans or edamame, cook the thawed beans for 3 to 4 minutes in salted boiling water.)
- Bring a medium pot of fresh water to a boil and salt well. Add fennel and simmer until tender, about 2 minutes. Remove with spider and rinse with cold water to refresh. In the same pot, cook carrots until tender, about 4 minutes, then remove and refresh. Cook turnips for 3 minutes, then remove and refresh.
- Just before serving, melt butter in a wide skillet over medium heat. Add cooked fennel, carrots and turnips. Add scallions and stir to distribute. Season with salt and pepper. Add a splash of water and cook until scallions have softened, about 2 minutes. Add fava beans and heat through. Stir in lemon zest and parsley.
- Transfer meat and sauce to a large serving dish. Spoon vegetables around meat and garnish with fennel fronds.
Nutrition Facts : @context http, Calories 1063, UnsaturatedFat 30 grams, Carbohydrate 70 grams, Fat 60 grams, Fiber 17 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2114 milligrams, Sugar 14 grams, TransFat 0 grams
LAMB RAGOUT
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, cook the bacon over low heat for about 10 minutes, until the fat is rendered and the bacon is crisp. Drain the bacon on paper towels, crumble and reserve. Turn up the heat. Working in batches, so as not to crowd the pan, brown the lamb about 5 minutes per side. As each batch is done, set it aside in a bowl.
- Add the onion, carrots and celery to pan. Cook for 8 minutes, stirring occasionally, until the vegetables soften. Return the lamb to the pan with the bacon. Add the tomatoes, 2 tablespoons sage, the thyme, bay leaves and chicken broth. Simmer very gently, stirring occasionally, for 1 1/2 hours. Season with salt and lots of pepper.
- Combine the parsley, orange rind, lemon rind and 2 tablespoons sage. Stir 3 tablespoons of this mixture into the ragout. Let sit for 5 minutes. Pass the remaining parsley mixture at the table. Serve with polenta, pasta or rice.
LAMB RAGOUT
Make and share this Lamb Ragout recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 lb beans and enough water to cover in heavy large Dutch oven.
- Bring to boil.
- Remove from heat, cover and let stand 1 hour.
- Drain beans and return to Dutch oven.
- Shake dried mushrooms in strainer to remove any sand.
- Add mushrooms and chicken broth to beans and bring to boil.
- Reduce heat to medium-low, cover partially and simmer 30 minutes.
- Meanwhile, heat oil in large skillet over medium-high heat.
- Season lamb generously with salt and pepper.
- Working in batches, add lamb to skillet; saute until brown on all sides, about 5 minutes.
- Using slotted spoon, transfer lamb to large bowl.
- Add wine to skillet and bring to boil, scraping up and browned bits.
- Add wine and lamb to beans in Dutch oven.
- Mix in garlic.
- Cover partially; simmer 30 minutes.
- Uncover, add carrots and cook 20 minutes, stirring occasionally.
- Add leeks and cream.
- Simmer until beans and lamb are tender, stirring occasionally, about 20 minutes.
- Add sausage.
- Using slotted spoon, transfer solids to a large bowl.
- Boil liquid until reduced to sauce consistency, about 10 minutes.
- Return solids to Dutch oven; simmer until heated through.
- Season to taste.
- Stir in basil.
Nutrition Facts : Calories 1100.7, Fat 61.2, SaturatedFat 26.8, Cholesterol 190.8, Sodium 1093.3, Carbohydrate 64.7, Fiber 17.6, Sugar 6.5, Protein 62.4
LAMB RAGOUT
This one pot ragout is extremely flavourful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb, extending the portion size and boosting the flavour. Leftovers taste even better the next day, so save some to serve again during the busy week.
Provided by Mary Jenny
Categories Spaghetti
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery and sauté until they start to soften, about 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
- Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg and Italian herbs. Stir until well combined.
- Add tomatoes to the pan, breaking them up with a spatula. Add red wine and stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
- Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low with the lid removed; sauce will begin to thicken.
- Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.
Nutrition Facts : Calories 912.4, Fat 35.9, SaturatedFat 13.1, Cholesterol 82.9, Sodium 251.3, Carbohydrate 104.1, Fiber 8.4, Sugar 12.8, Protein 38
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