Braised Lamb Ragu with Penne
Indulge in the rich, hearty flavors of Braised Lamb Ragu with Penne, a comforting Italian-inspired dish perfect for cozy nights. Tender boneless lamb shoulder is slow-braised in a flavorful medley of aromatic vegetables, garlic, dry red wine, and herbs like rosemary and thyme, creating a melt-in-your-mouth ragu sauce. The sauce is then tossed with perfectly al dente penne pasta, ensuring every bite is infused with the deep, savory notes of the braised lamb. Topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley, this dish is as visually stunning as it is delicious. With its slow-cooked tenderness and rich tomato base, this recipe is ideal for dinner parties or a special family meal. Keywords: braised lamb ragu, penne pasta recipe, Italian comfort food, slow-cooked lamb, ragu sauce.
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Recipe Information
Ingredients
- 2 pounds Boneless lamb shoulder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 cup Dry red wine
- 2 cups Beef or chicken stock
- 2 Bay leaves
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1 pound Penne pasta
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the lamb shoulder with 1 teaspoon of salt and 1 teaspoon of ground black pepper, ensuring all sides are evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb on all sides until browned, about 3-4 minutes per side. Remove the lamb from the pot and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and starting to caramelize.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and deepen in flavor.
Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
Add the crushed tomatoes, beef or chicken stock, bay leaves, rosemary sprigs, and thyme sprigs. Stir to combine, then return the seared lamb to the pot.
Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low. Allow the lamb to braise for 2.5 to 3 hours, stirring occasionally, until the meat is tender and easily shredded with a fork.
Once the lamb is done, remove it from the pot and shred it into small pieces using two forks. Discard any large pieces of fat. Return the shredded lamb to the sauce and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
While the sauce is finishing, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Add the cooked penne to the lamb ragu sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Serve the pasta hot, topped with grated Parmesan cheese and fresh parsley. Enjoy!
Nutrition Facts
Calories |
4879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 42.7 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 6819 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
