Lamb ragout

Whether it's tagliatelle, fettuccine or pappardelle, lamb ragù is the perfect condiment for egg pasta. Here's how to prepare it plain or with tomato.

We are used to thinking of ragù as the classic Bolognese recipe, but there are regional variations , less known but still delicious that deserve to be tried. One of these is lamb ragù, both in its most famous tomato version and in its white version.

Tomato lamb ragù is the perfect condiment for all types of fresh pasta : tagliatelle, fettuccine, but also pici and pappardelle will make a huge leap in quality and your family Sundays will have a completely different flavour. Let's discover together how to prepare lamb ragout with tomato and its white variant.

How to prepare red lamb ragout

1. First, chop the meat with a knife or use a meat grinder. The important thing is to get pieces that are not too big.
2. Finely chop, again with a knife, celery, carrot and onion and brown them in a pan with oil for a few minutes, so as to obtain a tasty sauté.
3. Add the meat and bay leaf, browning it for about ten minutes, stirring often.
4. Deglaze the meat with the red wine and when you no longer smell the alcohol rising from the pan, add the peeled tomatoes crushed with a fork.
5. Season with a generous pinch of salt and cook for 30 minutes.
6. Then add the hot broth and continue cooking for another 60-70 minutes until you obtain a thick but not too dry sauce.

And here is a video recipe similar to our preparation, if it weren't for the use of meat steaks instead of pulp:

Your lamb ragù is ready to enrich first courses based on fresh pasta such as tagliatelle with lamb ragù .

How to prepare white lamb ragout

To obtain the white variant it is not enough to omit the tomato. You will also need to replace the red wine with white wine and increase the amount of broth to keep the meat tender and moist.

For the rest, proceed as indicated above and you won't miss a beat!

We also leave you many other recipes with lamb to try.

storage

You can keep the meat sauce in the fridge for 3-4 days, well preserved in a container with a suitable lid. Once cooked and cooled you can also freeze it in the freezer, to keep it for months.

Read also

Rabbit ragù: a tasty recipe for tasty first courses