Quick Lamb Ragù Recipes

QUICK LAMB RAGù

Quick Lamb Ragù image

A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies - they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.

Provided by Alison Roman

Categories dinner, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
4 garlic cloves, finely chopped
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
2 anchovy fillets (optional)
2 tablespoons tomato paste
1 pound ground lamb
1 (28-ounce) can crushed tomatoes
12 ounces cooked pasta, noodles or tubes, for serving
A good hunk of Parmesan or pecorino, for serving
A small handful of marjoram, oregano or thyme, for serving (optional)

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.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 7 grams

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.

RAPID RAGU

Rapid Ragu image

Much to my husband's horror, when I am feeling fragile and in need of coziness and comfort, my favourite supper is a bowl of mince/ground meat with some grated cheese on top, eaten by greedy, grateful spoonful out of a cereal bowl. I have dispensed with much of the usual, necessary chopping: I use cubetti di pancetta (that's how they're sold at my local supermarket) and a little caramelised onion from a jar. This is everything you could hope for, sweetly salving and as undemanding to make as it is rewarding to eat.

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons garlic oil
1 cup cubed pancetta
1 pound ground lamb
1/4 cup caramelized onions *available at gourmet and specialty stores as Onion Confit, or recipe follows
1/3 cup Marsala
1 (14-ounce) can diced tomatoes
1/3 cup green lentils
1/2 cup water
1/2 cup grated red Leicester or Cheddar, optional

Steps:

Heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp.
Add the lamb breaking it up with a fork in the bacony pan as it browns.
Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.
1 tablespoon olive oil
2 cups sliced onions (about 2 medium size onions)
Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don't burn. Onions will keep in the fridge for up to 1 week.

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