Description
This slow-braised lamb ragu is rich, comforting, and deeply flavorful, made by gently cooking lamb shoulder until tender and shreddable in a tomato based sauce. The recipe focuses on layering flavor through browning, aromatics, and slow simmering, resulting in a hearty ragu that pairs beautifully with wide pasta, polenta, or crusty bread. It is a satisfying dish that improves with time and works well for make ahead meals.
Ingredients
Extra virgin olive oil
Beef bacon, diced into small cubes
Lamb shoulder, trimmed and cut into large chunks
Salt
Black pepper
Onion, finely diced
Carrot, finely diced
Celery stalk, finely diced
Garlic cloves, finely minced
Calabrian chili paste or red pepper flakes
Tomato paste
Fresh rosemary sprigs
Tomato passata or smooth tomato puree
Water
Brown sugar
Dried pasta such as pappardelle, mafaldine, or cavatelli
Whole milk ricotta cheese such as Galbani Ricotta or Polly-O Ricotta
Fresh lemon zest
Fresh parsley, finely minced
Instructions
1. Heat olive oil in a heavy bottomed pot over medium heat and cook the beef bacon until crisp, then transfer it to a plate and set aside
2. Season the lamb generously with salt and black pepper on all sides
3. Increase the heat slightly and sear the lamb in a single layer until deeply browned on both sides, then remove and reserve
4. Lower the heat and add onion, carrot, celery, and garlic to the same pot, cooking slowly until soft and lightly golden
5. Stir in the chili paste, tomato paste, and rosemary and cook until the tomato paste darkens and sticks slightly to the pot
6. Pour in beef broth mixed with a splash of grape juice and scrape the bottom of the pot to release the browned bits
7. Return the lamb and beef bacon to the pot along with tomato passata, water, brown sugar, and a pinch of salt
8. Bring the mixture to a gentle boil, then reduce the heat and simmer covered until the lamb begins to soften
9. Uncover and continue simmering gently until the lamb is fully tender and easily shredded, stirring occasionally
10. Remove the rosemary, shred the lamb, return it to the sauce, and adjust seasoning as needed
11. Cook the pasta in salted water until just tender, reserving some pasta water
12. Toss the pasta with the ragu and a little pasta water until the sauce coats the noodles
13. Serve warm topped with ricotta, lemon zest, and fresh parsley
Notes
Lamb shoulder is ideal for this recipe because it becomes tender and flavorful during slow cooking
Allow the sauce to simmer gently rather than boiling to achieve the best texture
Wide pasta shapes work best for holding the rich ragu
The ragu can be prepared in advance and tastes even better the next day
Store leftovers in an airtight container in the refrigerator for several days or freeze for longer storage
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Slow Braising
- Cuisine: Italian Inspired