Slowcooked Lamb Ragu a Taste of the Tuscan Countryside

Recipe Introduction: Get Ready for the Best Lamb Ragu Ever!

Fancy a bit of Italy without the airfare? Then, have I got a recipe for you! This lamb ragu is pure comfort food gold.

Honestly, I think you'll love this slow cooked lamb ragu. Trust me.

A Taste of Tuscany in Your Kitchen

This hearty lamb ragu recipe is inspired by the flavors of Tuscany. It is where simple ingredients create something truly special.

It is a medium difficulty recipe. Give yourself about 25 minutes prep and 3-3. 5 hours of simmering time. This recipe yields 6 servings.

Perfect for a family dinner or a cozy night in.

Why You'll Adore This Lamb Ragu

This lamb ragu is packed with protein. It is perfect for a chilly evening when you need something satisfying. What makes this Tuscan lamb ragu stand out? The slow cooking makes the lamb so tender that it melts in your mouth.

I actually had a grandma tell me once that is was "proper grub".

Ready to dive in? Let's get those ingredients together!

Ingredients for Your Lamb Ragu Masterpiece

Here's what you'll need to make this amazing lamb ragu pappardelle :

• 2 tablespoons olive oil (30ml)
• 1 kg (2.2 lbs) boneless lamb shoulder, cut into 1 inch cubes
• 1 large onion, finely chopped (approx. 200g)
• 2 carrots, finely chopped (approx. 150g)
• 2 celery stalks, finely chopped (approx. 100g)
• 4 cloves garlic, minced
• 1 tablespoon tomato paste (15ml)
• 1/2 cup dry red wine (120ml)
• 1 (400g/14oz) can crushed tomatoes
• 1 cup (240ml) chicken or vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 500g (1.1 lbs) pasta (pappardelle, tagliatelle, or rigatoni recommended)
• Grated Parmesan cheese, for serving

This sounds good eh?

Alright, so you're ready to get your hands dirty and make some proper Lamb Ragu ? Fantastic! First, let's sort out what you'll need.

Trust me, having everything prepped makes life so much easier. I've learned that the hard way after numerous kitchen mishaps.

Ingredients & Equipment: Let's Get Prepped!

Main Ingredients for the Best Lamb Ragu Recipe

Okay, pay attention, because quality matters!

• Lamb Shoulder: You'll need 1 kg (that's about 2.2 lbs ) of boneless lamb shoulder. Ask your butcher to cut it into 1 inch cubes. Or, get it home and chop it yourself for that rustic, "I made this" feel! Look for lamb with good marbling that fat is flavor, mate!
• Aromatics: 1 large onion (around 200g ), 2 carrots ( 150g ), and 2 celery stalks ( 100g ). Finely chop them. I'm talking small . Nobody wants big chunks of carrot in their Lamb Ragu Pappardelle .
• Garlic & Tomato Paste : We need 4 cloves of garlic, minced. And 1 tablespoon ( 15ml ) of tomato paste.
• Wine, Tomatoes & Broth : 1/2 cup ( 120ml ) of dry red wine. A 400g/14oz can of crushed tomatoes. Don't skimp on quality. And 1 cup ( 240ml ) chicken or vegetable broth.
• Herbs : 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, and 1 bay leaf. Plus, 2 tablespoons fresh parsley.
• Pasta & Cheese : 500g ( 1.1 lbs ) of pasta. I'm a sucker for pappardelle, but rigatoni works great too. And some proper Parmesan cheese, for serving.

Seasoning: The Secret to Unforgettable Lamb Ragu

Honestly, the right seasoning can make or break this dish. Think Tuscan Lamb Ragu vibes.

• Spice it up: Oregano, rosemary, bay leaf. This combo is essential . Don't skip it!
• Flavor enhancers : Red wine adds a richness you just can't replicate. If you don't have any, use extra broth, but seriously, try to use red wine.
• Substitutions : No fresh rosemary? Use 1/4 teaspoon of dried rosemary. Taste as you go and adjust as necessary.

Essential Equipment: No Fancy Gadgets Needed

You really don't need loads of stuff for great Comfort Food Lamb Ragu .

• Dutch Oven : A large Dutch oven or heavy bottomed pot is a must. If you don't have a Dutch oven, a large, heavy pot will also do. That's where the magic happens, especially for the Slow Cooked Lamb Ragu .
• Knife & Board : A good chef's knife and a cutting board for chopping those veggies. Honestly, if you only invest in one good kitchen tool, make it a decent knife.
• Measuring Spoons : Measuring spoons and cups for those all important measurements.
• Wooden Spoon : A wooden spoon or spatula for stirring.

That's it! See? Nothing too scary. Now, let's get cooking!

Okay, right then! Let's talk about the Lamb Ragu Recipe ! I'm going to share my take on slow cooked lamb ragu.

Honestly, there's nothing quite like a rich, comforting lamb ragu on a chilly evening. It's real comfort food lamb ragu

Prep Like a Pro for the Best Lamb Ragu

Getting everything sorted beforehand makes life so much easier. That is mise en place , darling! Chop your onion, carrots, and celery.

Mince the garlic. Cube your 1 kg of lamb shoulder. Open your cans and bottles. Trust me. You will thank me later.

A little bit of organization goes a long way, you know? For me the essential mise en place is the thing.

Plus, quick safety reminder: keep your fingers out of the way when you are chopping!

Let's Get Cooking: Slow Cooked Lamb Ragu!

Here’s how to make a hearty lamb ragu that'll knock your socks off:

1. Sear the lamb in batches in a large Dutch oven with 2 tablespoons of olive oil over medium high heat. Don't overcrowd. Season with salt and pepper. Take your time. Set the browned lamb aside.
2. Sauté 1 finely chopped large onion, 2 finely chopped carrots, and 2 finely chopped celery stalks until softened. Add 4 minced cloves of garlic and cook for 1 minute .
3. Stir in 1 tablespoon of tomato paste and cook for 1 minute . This adds depth.
4. Pour in 1/2 cup of dry red wine and scrape up all those yummy browned bits from the bottom of the pot. That is where all the flavor lives.
5. Return the lamb. Add 1 can (400g) of crushed tomatoes , 1 cup of chicken broth , 1 teaspoon of dried oregano , 1/2 teaspoon of dried rosemary , and 1 bay leaf . Bring to a simmer, then reduce heat to low. Cover and cook for 3-3. 5 hours , or until the lamb shreds easily.
6. Remove the bay leaf. Shred the lamb using two forks. Stir it all together. Taste. Adjust seasoning.
7. Cook 500g of your favourite pasta (pappardelle, tagliatelle, or rigatoni is lush) according to the packet.
8. Drain the pasta and toss with the Lamb Ragu . Serve with fresh parsley and Parmesan cheese. Lamb ragu pappardelle , honestly is the best choice.

Pro Tips for a Next Level Lamb Pasta

Don't rush the searing! Getting a good sear on the lamb is key for flavour. Low and slow, my friend.

Patience is a virtue. Simmering for hours develops a richer, more complex Tuscan lamb ragu .

The most common mistake? Not letting it cook long enough! The lamb needs to be fall apart tender.

Want to get ahead? You can make the Lamb Ragu a day or two in advance and store it in the fridge.

Reheat it before serving. Making Leftover Lamb Ragu Recipe is such a good option. It tastes even better the next day, if I'm honest.

This easy lamb ragu is proper lush, innit?

Right, let's chat about this absolutely stonking Lamb Ragu Recipe , shall we? You've got the basics, but what about the nitty gritty? Here are some extra bits and bobs to make your lamb ragu experience even better.

We're talking real, honest-to-goodness tips from yours truly.

Recipe Notes

Serving like a Pro

Honestly, presentation matters, doesn't it? A swirl of lamb ragu pappardelle in a shallow bowl? Oh my gosh, yes! Think about a sprinkle of fresh parsley for that extra bit of freshness.

A dollop of ricotta? Pure indulgence. As for drinks, a good ol' glass of red? Sorted!

Storing your Hearty Lamb Ragu

Got Leftover Lamb Ragu Recipe ? Lucky you! Once cool, bung it in an airtight container. It will happily sit in the fridge for 3-4 days .

For longer storage, freezing is your best friend. Portion it up, freeze, and then just defrost when you're craving a bit of comfort food lamb ragu .

Reheating is easy gently heat on the hob or microwave until piping hot.

Variations on a Theme

Fancy a twist? Okay then! For a gluten-free option, use gluten-free pasta. Easy peasy! Or, if you're feeling adventurous, swap out the carrots for parsnips in the winter months.

Adds a lovely sweetness, it does. Turn it into Tuscan lamb ragu .

Nutrition Nuggets

Okay, so this slow cooked lamb ragu isn't exactly a salad, is it? But hey, it's packed with protein from the lamb, and the veg gives you some vitamins.

Plus, it's good for the soul! Remember, moderation is key. A smaller portion with a side salad? Bob's your uncle!

So, there you have it. A few extra pointers to make your Easy Lamb Ragu experience a total winner. Don't be afraid to experiment, have fun, and most importantly, enjoy! Trust me, you've got this.

Now, go forth and create some culinary magic!

Frequently Asked Questions

Can I make this lamb ragu ahead of time? It sounds like a proper Sunday roast kinda job!

Absolutely! In fact, lamb ragu often tastes even better the next day as the flavours have more time to meld together. Store it in an airtight container in the fridge for up to 3 days. Just gently reheat it on the hob or in the microwave before serving.

What's the best pasta to serve with lamb ragu? I'm not sure what shape would be best.

Hearty, wide pasta shapes like pappardelle, tagliatelle, or rigatoni are ideal for lamb ragu. These shapes have plenty of surface area to grab onto that delicious, chunky sauce. Think of it like pairing cheese with crackers you want something sturdy enough to hold the good stuff!

Is there anything I can substitute for the red wine? I'm off the booze, so is there a non-alcoholic alternative?

No worries, mate! If you're not keen on red wine, you can easily substitute it with additional chicken or vegetable broth. You can also use a tablespoon of red wine vinegar or balsamic vinegar to mimic some of the wine's acidity and depth, but be sure to taste and adjust the seasoning accordingly.

Just like Mary Berry says, "a little goes a long way!"

How can I store leftover lamb ragu, and how long will it last? I always seem to make too much!

Store leftover lamb ragu in an airtight container in the fridge for up to 3 days. Alternatively, you can freeze it for up to 2-3 months. When freezing, divide it into individual portions for easy thawing and reheating. Just remember to label it with the date so you don't end up playing freezer roulette!

Can I use a different cut of lamb for this lamb ragu recipe, or does it have to be shoulder?

While lamb shoulder is the best choice due to its fat content and connective tissue that breaks down during slow cooking, you can use other cuts. Lamb stew meat works well, but it may require a slightly longer cooking time to become truly tender.

You could even try using lamb shanks for an even richer, more intense flavour, just adjust the cooking time accordingly.

Is this lamb ragu recipe healthy? What are the nutritional benefits?

Lamb ragu can be part of a balanced diet, offering a good source of protein, iron, and some B vitamins from the lamb and vegetables. However, it's also relatively high in fat, so portion control is important.

Consider serving it with a whole wheat pasta and a generous side salad to increase the fibre content and create a more nutritionally complete meal. Remember, everything in moderation even delicious lamb ragu!