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Lamb Ragu picture

Lamb Ragu

Classic Italian ragu hails from Bologna and is traditionally made with ground beef. Other variations include ground pork, wild boar and even goat. The milk used to enrich the sauce can be replaced with half-and-half or cream for an even heartier dish.

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  • 1 tablespoon unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped celery
  • 1 pound ground lamb
  • 1/2 cup milk (or half-and-half or cream)
  • 1/2 cup white wine
  • 1 1/2 cups crushed or pureed canned or boxed (Pomi) tomatoes
  • To serve:
  • 1 pound tagliatelle or pappardelle pasta
  • Grated Parmesan cheese (optional)
  • Finely chopped fresh parsley (optional)

Serves 4

  1. In a medium saucepan melt the butter with the olive oil over medium heat.  Add the onions and cook, stirring occasionally, for 3 minutes.  Add the carrots and celery, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Cook, stirring, for 3 minutes more.
  2. Add the lamb; use a wooden spatula to break up the meat and cook until it starts to brown.
  3. Add the milk and bring the milk to a boil, stirring occasionally.  Allow the milk to boil until most of the liquid is gone, and then add the wine and tomatoes.
  4. Turn the heat to low and cook for 3 hours, partially covered, stirring occasionally.  Most of the liquid will evaporate, but if the sauce becomes too dry, add a little water.
  5. Taste the sauce and add more salt and pepper as desired. (Note:  The sauce can be made to this point up to 3 days ahead and kept in the refrigerator, or up to 3 months ahead if frozen.  Reheat gently before serving.)
  6. When ready to serve, cook the pasta according to the package instructions.  Toss the pasta with the sauce and serve hot with a sprinkling of Parmesan cheese and fresh parsley, if you like.

It was absolutely delicious!! Thanks for the helpful videos!! (re:  Cooking Pork Tenderloin)

Ice Girl (YouTube Subscriber)