Slow-Cooked Lamb Ragù Pasta — Tagliatelle al Ragù d'Agnello Abruzzese
An Abruzzese mountain ragù of slow-cooked lamb shoulder with red wine, tomato, garlic, and rosemary, the rich gravy tossed through fresh egg tagliatelle and finished with grated pecorino abruzzese.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 320g diced lamb shoulder dry, season with 0.5 tsp salt and 0.5 tsp pepper. Finely dice 2 small onions (120g), 2 small carrots (100g), 2 small celery stalks (80g). Mince 6 garlic cloves. Measure 240ml red wine, 400g passata, 400ml warm stock. Have rosemary sprigs, bay leaves, 200g fresh tagliatelle, 40g grated Pecorino, 2 tbsp parsley ready.
Sear
Heat 2 tbsp olive oil in a heavy saucepan over medium-high heat. Add lamb in a single layer, brown 6 minutes without stirring, turn and brown 4 minutes more until caramelized. Lift out and set aside.
Saute
Reduce heat to medium. Add remaining 2 tbsp oil with onion, carrot, celery. Cook 8 minutes until soft and lightly golden. Add garlic, cook 1 minute. Stir in tomato paste, cook 1 minute until darkened.
Build
Return lamb to pan. Pour in red wine, simmer 4 minutes until reduced by half. Add passata, stock, rosemary, bay leaf, 0.5 tsp salt. Bring to a bare simmer over low heat.
Simmer
Partially cover and simmer 100 minutes over low heat, stirring every 15 minutes. Ragù should thicken, lamb soften completely, oil rise to surface. While ragù cooks, bring 4L water to rolling boil, salt with 3 tsp. Discard rosemary and bay leaf, taste and adjust seasoning.
Boil
Cook 200g fresh tagliatelle 3 minutes until al dente. Reserve 120ml pasta water. Drain and toss tagliatelle into ragù with 4 tbsp pasta water. Cook over low heat 1 minute, coating strands evenly.
Plate
Divide tagliatelle and ragù between two warmed plates. Top generously with grated Pecorino Abruzzese and chopped parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.