Lamb Ragù: the tasty condiment you've been looking for on Sunday!
If you're looking for a sauce with a bold character and rustic aroma, lamb ragù is the perfect choice to bring the authentic flavors of rural tradition to the table. It's a rich sauce whose intensity and vigor are reminiscent of another great classic of country cuisine: wild boar ragù.
- 500g lamb meat, chopped with a knife or coarsely minced
- Cherry tomatoes 250 gr
- Celery costs 1
- 1 clove of garlic
- Juniper berries 4
- 1 glass of red wine
- Rosemary sprig 1
- Extra virgin olive oil (EVO) 4 tablespoons
- Sale
- Black pepper
- To begin preparing your lamb ragù, take a large pot, preferably cast iron to ensure slow, even cooking. Pour a drizzle of extra virgin olive oil and add the finely chopped celery, the juniper berries (crush them lightly to release their aroma), and the unpeeled garlic clove, also crushed. Let the soffritto gently brown over medium heat, allowing the flavors to meld perfectly.
- Take the lamb and roughly chop it. Then, carefully pound it with a knife: this step is essential not only for mincing it, but also for tenderizing the meat fibers, ensuring a very tender ragù once cooked. Then, add the chopped meat to the soffritto you've prepared. Brown the lamb well over medium heat, turning it occasionally so it seals evenly and releases all its flavor.
- Once the meat has evenly changed color, pour the red wine directly into the pot. Let it simmer over high heat for a few minutes, allowing the alcohol to evaporate quickly and retaining only the wine's aroma.
- While the meat is simmering, take the opportunity to halve the cherry tomatoes. Once the alcohol from the wine has completely evaporated, add them to the pot and mix all the ingredients well so that the flavors begin to meld together.
- To complete the base of your sauce, add a sprig of rosemary and half a glass of water to keep the sauce moist. During cooking, remember to add water a little at a time only if necessary, to prevent the sauce from drying out and burning. Cover the pot and cook for about 2 hours over very low heat: the slow cooking will transform the meat, making it tender and flavorful.
- Once cooked, when the sauce is thick and fragrant, season with salt and pepper to taste. Your rustic lamb ragù is finally ready: all that's left to do is season the pasta and bring all the authentic flavor of tradition to the table!
To best showcase the rich texture of this meat, I recommend pairing it with handmade egg pasta: its porosity is ideal for retaining every drop of sauce and making your first course truly unforgettable.
If you prefer a different flavor profile, perhaps less tomato-based but equally flavorful, you can be inspired by our recipe for white ragù, a refined and much-loved variation.
Want to turn your lunch into a true lamb feast? After the first course, you could wow your guests with an iconic second course like abbacchio a scottadito (a grilled lamb chop) or opt for the tenderness of a timeless roast leg of lamb.
Doses & Ingredients
- Low difficulty
- Average cost
- Easy food availability
- Celery stalk - 1
- Sale q.b.
- Black pepper to taste
- Saucepan / Knife / Lid / Wooden spoon / Mortar / Cutting board.
