Lamb Ragu
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Season the lamb generously with salt and pepper, then brown it in batches, ensuring each piece gets a good caramelization. Remove and set aside.
- 3
In the same pot, reduce heat to medium and add the onion, carrot, and celery. Cook for 8-10 minutes until softened.
- 4
Add garlic and cook for another minute until fragrant.
- 5
Stir in tomato paste and cook for 2-3 minutes, stirring constantly to develop depth of flavor.
- 6
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to cook off the alcohol.
- 7
Return the lamb to the pot along with crushed tomatoes, stock, bay leaves, rosemary, and thyme.
- 8
Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 2.5-3 hours, stirring occasionally.
- 9
The ragu is ready when the lamb is fork-tender and the sauce has thickened. Remove bay leaves and herb sprigs.
- 10
Taste and adjust seasoning with salt and pepper as needed.
- 11
Serve hot over pasta, polenta, or crusty bread.
Chef's Note
"This slow-simmered lamb ragu transforms humble ingredients into pure comfort, filling your kitchen with incredible aromas as it bubbles away. Serve it over pappardelle or rigatoni with plenty of Parmesan—it's worth every minute of patience."
