Get ready to tantalize your taste buds with a dish that embodies the heart and soul of Italian cooking: Joe Cicala's Rag Dagnello Lamb Ragù! This luscious, slow-cooked lamb ragù is a feast for the senses, combining tender chunks of lamb with aromatic vegetables and rich, savory flavors. Imagine the delightful aroma wafting through your kitchen as this dish simmers to perfection, creating an irresistible sauce that clings to your favorite pasta. Whether you're hosting a dinner party or looking for a comforting meal to enjoy at home, this recipe promises to impress and satisfy. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs lamb shoulder, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can crushed tomatoes
- 1 cup red wine
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Remove lamb shoulder from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add a splash of olive oil and brown the lamb cubes in batches, ensuring they develop a deep golden-brown crust. Remove browned meat and set aside.
- In the same pan, reduce heat to medium and add chopped onions, carrots, and celery. Sauté vegetables until they become soft and translucent, approximately 6-8 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze the pan with red wine, scraping up all the browned bits from the bottom of the pan. Allow the wine to reduce by half.
- Return the browned lamb to the pan and add crushed tomatoes, dried oregano, salt, and pepper. Stir to combine all ingredients thoroughly.
- Bring the ragù to a gentle simmer, then reduce heat to low. Cover the pan and let it cook slowly, stirring occasionally, for approximately 2-
- 5 hours or until the lamb is extremely tender and easily falls apart.
- Taste and adjust seasoning with additional salt and pepper as needed. If the sauce seems too thick, add a small amount of water or beef stock to reach desired consistency.
- Let the ragù rest for 10-15 minutes before serving. Traditionally, serve over wide pasta like pappardelle or rigatoni, garnished with fresh grated Parmesan cheese.
Tips
- Prep Ahead: To save time on cooking day, chop your vegetables and cube the lamb shoulder the night before. This allows the flavors to meld together even before you start cooking.
- Room Temperature Meat: Always bring your lamb shoulder to room temperature before cooking. This helps it sear better and ensures even cooking throughout.
- Browning is Key: Don’t rush the browning process! Take your time to develop a deep golden-brown crust on the lamb, as this adds a rich depth of flavor to your ragù.
- Deglazing: When you deglaze the pan with red wine, make sure to scrape up all those flavorful browned bits. They hold the essence of the dish and enhance the overall taste.
- Low and Slow: For the best results, allow the ragù to simmer gently. The longer it cooks, the more tender the lamb will become, and the flavors will deepen beautifully.
- Adjust Consistency: If your sauce is too thick, don’t hesitate to add a splash of water or beef stock. You want a luxurious sauce that clings perfectly to your pasta.
- Rest Before Serving: Let the ragù rest for 10-15 minutes after cooking. This allows the flavors to settle and makes it easier to serve.
- Perfect Pairing: Serve this ragù over wide pasta like pappardelle or rigatoni, and don’t forget a generous sprinkle of fresh grated Parmesan cheese for that finishing touch!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 35g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 120mg
