Ingredients with Measurements:
- 2 lbs. boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 cup dry red wine
- 1 can (28 oz.) crushed tomatoes
- 1 cup beef broth
- 2 tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 lb. pappardelle pasta
- Grated Pecorino Romano cheese, for serving
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Pasta pot
- Colander
Step-by-step instructions:
1. Heat the Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 8-10 minutes. Remove the lamb from the pot and set aside.
2. Add the onion, garlic, celery, and carrots to the pot. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
3. Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer until it has reduced by half, about 5 minutes.
4. Add the crushed tomatoes, beef broth, tomato paste, oregano, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Return the lamb to the pot and bring the mixture to a simmer. Reduce the heat to low and let the ragu cook for 2-3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
6. While the ragu is cooking, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain the pasta and reserve 1 cup of the pasta water.
7. Remove the bay leaf from the ragu and discard. If the sauce is too thick, add some of the reserved pasta water to thin it out.
8. Serve the ragu over the cooked pappardelle and sprinkle with grated Pecorino Romano cheese.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Cook the ragu over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 550
Fat: 22g
Carbohydrates: 47g
Protein: 36g
Sodium: 800mg
Sugar: 10g
Fiber: 7g
Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Pappardelle pasta can be substituted with any other type of pasta.
- Pecorino Romano cheese can be substituted with Parmesan or Asiago cheese.
Variations:
- Add chopped mushrooms to the ragu for extra flavor.
- Use fresh herbs instead of dried herbs for a brighter taste.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Brown the lamb well to develop a rich flavor in the ragu.
- Let the ragu simmer for a long time to allow the flavors to meld together.
- Reserve some of the pasta water to thin out the sauce if needed.
Storage instructions:
Store any leftover ragu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragu in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ragu in a large bowl with the cooked pappardelle arranged on top. Sprinkle with grated Pecorino Romano cheese and garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil can be used as a garnish.
Pairings:
Pair this dish with a full-bodied red wine such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Serve this dish with a simple green salad and crusty bread to soak up the sauce.
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta water to thin it out.
- If the lamb is tough, let the ragu simmer for a longer period of time until it becomes tender.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pecora Grossetana is a breed of sheep that is native to Tuscany, Italy. This ragu is inspired by the traditional Tuscan cuisine that features hearty meat dishes and rich tomato sauces.
Flavor profiles:
This dish has a rich and savory flavor from the lamb and tomato sauce, with hints of herbs and spices.
Serving suggestions:
Serve this dish with a simple green salad and crusty bread to soak up the sauce.
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Region: Italian