Slow-Cooked Lamb Ragù Pasta — Pasta al Ragù d'Agnello Lucano
A Basilicata mountain ragù of lamb shoulder slow-cooked with crushed tomato, peperoni cruschi (dried sweet peppers), garlic, and bay, the rich red sauce served over short pasta with grated pecorino di Filiano — a regional discovery from Italy's deep south.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 320g diced lamb shoulder dry, season with 0.5 tsp salt and pepper. Finely chop 2 small onions (120g total), mince 8 garlic cloves, tear 4 dried peperoni cruschi into pieces. Measure out 240ml red wine, 500g passata, 400ml warm stock, and have 4 bay leaves ready.
Sear
Heat 2 tbsp olive oil in a large heavy saucepan over medium-high heat. Brown lamb in a single layer 5–6 minutes without stirring, turn and brown 3–4 minutes more until deeply colored. Lift out and set aside.
Saute
Reduce heat to medium, add remaining 2 tbsp oil and chopped onion. Cook 6–7 minutes until soft. Add minced garlic and torn peperoni cruschi, cook 90 seconds until fragrant. Stir in tomato paste, cook 1 minute until darkened.
Build
Return lamb to the pan, pour in red wine, and simmer 4–5 minutes until reduced by half. Add passata, stock, bay leaves, and 0.5 tsp salt. Bring to a bare simmer.
Simmer
Reduce heat to low, partially cover, and simmer 100–110 minutes stirring every 20 minutes. Ragù should thicken, lamb soften completely, and peppers dissolve into the sauce. Discard bay leaves and taste for salt adjustment.
Boil
While ragù finishes its final 10 minutes, bring 3L water to a rolling boil, salt with 2 tsp. Cook 200g pasta 11 minutes until al dente. Reserve 120ml pasta water, drain, toss pasta into ragù with 4 tbsp pasta water, cook over low heat 1 minute to coat.
Plate
Divide pasta and ragù between two bowls, top each with 20g grated Pecorino di Filiano, 1 tbsp chopped parsley, and a torn toasted peperone crusco if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.