Lamb Ragu With Peppers Recipes

QUICK LAMB RAGù

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.

LAMB RAGU WITH PEPPERS RECIPE

Steps:

• First, make the pestata. Place the pancetta and garlic cloves into the food processor and grind until smooth. Heat a large Dutch oven or Cast-iron pot over medium heat. Add olive oil. When oil shimmers, add the pestata and cook until the fat is rendered, 3-4 minutes.
• Season the lamb with 1 tsp of salt. Add to the hot pan with pestata. Cook over medium heat until the lamb releases its juices, stirring occasionally, about 6 minutes. Increase the heat to brown the meat all over, about 4 more minutes.
• Season with remaining salt and red pepper flakes. Add the wine, and cook until it is almost reduced away, approximately 4 minutes. Add the tomatoes, their juices, and 1 1/2 cups water. Sprinkle in the oregano and paprika. Bring to a simmer, cover, and cook 30 minutes.
• Add potatoes, peppers, and 1 cup water. Set lid ajar, and cook 45-60 minutes more, until lamb and vegetables are fork-tender.
• If the sauce is too watery, turn the heat to high and reduce until desired consistency is reached. Or, add a slurry of cornstarch (about 2-4 tablespoons) and liquid from the pot, and stir until desired thickness. Serve over pasta, risotto, rice, or toasted bread.

LAMB RAGU

Steps:

• In a large, lidded saucepan, heat 1 tbsp of the olive oil over a medium heat and brown the lamb all over. Remove from the pan and set aside. Add the remaining oil to the pan, reduce the heat to low and tip in the celery, carrot, onion and Italian seasoning. Mix well, then put the lid on and cook for 8-10 mins, stirring occasionally until the veg is soft but not golden. Add the garlic and bay leaves, stir, then cook for 1 min. Mix in the tomato purée and the chopped tomatoes (swill out the cans with a little water and add that as well), then the wine and lamb stock. Season well with salt and black pepper. Put the lid back on, bring to a gentle simmer and cook for 1 hr. Remove the lid and simmer gently for the final hour. At this point, you can leave to cool before chilling. Will keep chilled for three days or frozen for up to three months. Defrost fully in the fridge overnight and heat through in a pan until piping hot before serving.
• To make the polenta, pour the milk into a saucepan with 300ml water and bring to a simmer over a medium heat. Tip in the polenta or cornmeal with 1 tsp each salt and ground black pepper. Cook for 3-4 mins, whisking or stirring constantly until the polenta has thickened. Stir in the parmesan and butter, and mix again until the butter has melted and the polenta is smooth. Spoon onto plates or bowls, then top with the lamb ragu. Grate over extra parmesan, if you like.