This American lamb ragu rigatoni is perfect for a date night in or a dinner party.
1 tbsp vegetable oil
2 small shallots
1 carrot; finely chopped
1 celery; finely chopped
2 small yellow onions; finely chopped
1.50 American lamb shoulder
1.50 red wine
3 tbsp tomatoe paste
28 San Marzano crushed tomatoes
1 bay leaf
2 water
0.50 tsp crushed red pepper
1 tbsp soy sauce
1 tbsp balsamic
16 rigatoni
4 garlic; finely chopped
1 rosemary
3 tbsp heavy cream
salt and pepper; to taste
pecorino and parsley to top
1To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.
2With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.
3Add your wine, water, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.
4Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.
5To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!
Recipe and photographs courtesy of the American Lamb Board and LindseyeatsLA
Ingredients
1 tbsp vegetable oil
2 small shallots
1 carrot; finely chopped
1 celery; finely chopped
2 small yellow onions; finely chopped
1.50 American lamb shoulder
1.50 red wine
3 tbsp tomatoe paste
28 San Marzano crushed tomatoes
1 bay leaf
2 water
0.50 tsp crushed red pepper
1 tbsp soy sauce
1 tbsp balsamic
16 rigatoni
4 garlic; finely chopped
1 rosemary
3 tbsp heavy cream
salt and pepper; to taste
pecorino and parsley to top
Directions
1To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.
2With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.
3Add your wine, water, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.
4Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.
5To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!
Date Night American Lamb Ragu Rigatoni
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