Lucanian Lamb Ragu
Lucanian Lamb Ragu is a traditional dish from the Basilicatan (Lucanian) cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 1 lb lamb shoulder, diced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Grated Pecorino cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the lamb and brown on all sides. Remove the lamb from the pot and set aside.
- In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are soft.
- Pour in the red wine and let it simmer for a few minutes to reduce.
- Add the crushed tomatoes and beef broth. Return the lamb to the pot and season with salt and pepper. Cover and simmer for 2 hours, stirring occasionally.
- Cook the pappardelle pasta according to the package instructions.
- Serve the lamb ragu over the cooked pappardelle and top with grated Pecorino cheese.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Serving bowls Serving spoons
Tools
Chef's knife Cutting board Wooden spoon Pasta pot
Serving suggestions
Serving suggestion: Enjoy the Lucanian Lamb Ragu with a side of crusty bread and a glass of red wine.
Tips & tricks
Tip: For a richer flavor, let the ragu simmer for an additional 30 minutes.
Cost
$25