Quick Lamb Ragù Recipes

LAMB RAGU

Lamb Ragu image

This lamb ragu is classic Italian comfort dish that's hearty, sophisticated, easy to make, and incredibly delicious!

Provided by Kimberly Killebrew

Time 3h15m

Number Of Ingredients 20

Ingredients

5 slices bacon (, diced)
1 large yellow onion (, finely chopped)
2 medium carrots (, finely diced)
2 celery ribs (, finely diced)
3 cloves garlic (, minced)
2 pounds ground lamb
1 cup dry red wine
28 ounce can crushed tomatoes
1/3 cup tomato paste
1/2 cup heavy cream
1 tablespoon ground dried porcini mushrooms
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1 bay leaf
16 ounces dried pasta (, cooked al dente according to package instructions)

Steps:

In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.

Nutrition Facts : Calories 719 kcal, Carbohydrate 56 g, Protein 31 g, Fat 39 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 112 mg, Sodium 832 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

BAKED RIGATONI WITH LAMB RAGù

Baked Rigatoni with Lamb Ragù image

"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced carrots (3 large)
2 cups (1/2-inch) diced fennel, cored (1 medium)
1 pound ground lamb
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, such as San Marzano
2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
1 teaspoon dried oregano, crushed with your hands
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound rigatoni, such as De Cecco
2 extra-large eggs
2/3 cup heavy cream
1 pound fresh salted mozzarella, divided
1/2 cup freshly grated Italian Parmesan cheese

Steps:

Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

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