Description
Jamie Oliver’s Lamb Ragu brings rustic Italian comfort to your dinner table. Rich, slow-cooked lamb melds with aromatic herbs and tomatoes, creating a soul-warming pasta sauce that will transport your taste buds straight to Tuscany.
Ingredients
Scale
Meat:
- 1 pound boneless lamb shoulder, cut into ½-inch dice
- 4 ounces (113 grams) thickly sliced pancetta, cut into ¼-inch dice
Vegetables and Aromatics:
- 2 large carrots, finely chopped
- 1 large onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 bay leaf
- ½ teaspoon crushed red pepper
- Kosher salt
- Freshly ground black pepper
Liquids and Other Ingredients:
- ¼ cup plus 2 tablespoons (90 milliliters) extra-virgin olive oil, divided
- ¾ cup (180 milliliters) dry red wine
- 1 (28-ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
- 1 cup (240 milliliters) chicken stock or canned low-sodium broth
- 1 pound (454 grams) rigatoni
- Freshly grated Pecorino Romano cheese, for serving
Instructions
- Prepare a large enameled cast-iron dish and warm 1/4 cup (60 milliliters) of olive oil until it shimmers with a gentle heat.
- Add chopped carrots, onions, and red bell peppers to the hot oil. Sauté the vegetables over medium heat for approximately 12 minutes, stirring occasionally until they become soft and develop a light golden-brown color. Transfer the softened vegetables to a separate plate using a slotted spoon.
- Pour the remaining 2 tablespoons (30 milliliters) of olive oil into the same dish and introduce diced pancetta. Cook the pancetta over medium-high heat, stirring frequently until it begins to crisp and release its aromatic oils.
- Introduce lamb pieces into the pan and cook for 10 minutes, continuously stirring to ensure even browning and complete evaporation of any excess liquid.
- Return the previously sautéed vegetables to the casserole. Pour in red wine and allow it to simmer, using a wooden spoon to scrape up any caramelized bits from the bottom of the dish.
- Add chicken stock, bay leaf, crushed red pepper flakes, and tomato juices. Season with salt and black pepper, then bring the mixture to a rolling boil.
- Reduce heat to low, partially cover the dish, and let the ragù simmer for 1 1/2 hours. Stir periodically to prevent sticking and ensure even cooking. Remove and discard the bay leaf once cooking is complete.
- In a separate large pot, bring salted water to a boil. Cook rigatoni until it reaches al dente texture, typically 8-10 minutes. Drain the pasta and mix with half of the prepared lamb ragù.
- Serve the pasta in generous bowls, topping with additional lamb ragù and offering freshly grated pecorino cheese at the table for guests to garnish as desired.
Notes
- Precision matters when breaking down lamb into uniform chunks, creating consistent texture throughout the dish.
- Vegetable preparation transforms ordinary ingredients into a flavor-packed foundation, building depth with careful sautéing techniques.
- Achieving golden-brown meat requires patience and high heat, developing rich caramelized notes that elevate the entire ragu.
- Wine becomes a magical ingredient when splashed into the hot pan, lifting concentrated flavor bits stuck to the cooking surface.
- Low and slow cooking breaks down tough muscle fibers, turning lamb into melt-in-your-mouth tender morsels bursting with rich, complex flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 575 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg