Description
Jamie Oliver’s lamb ragu brings hearty Italian comfort to your kitchen. Slow-cooked tender lamb melds with rich tomatoes and aromatic herbs, creating a soul-warming pasta sauce you’ll savor with genuine Mediterranean delight.
Ingredients
Scale
- 1 lb (454 g) boneless lamb shoulder, cut into ½-inch dice
- 4 oz (113 g) thickly sliced pancetta, cut into ¼-inch dice
- ¼ cup + 2 tbsps (90 ml) extra-virgin olive oil, divided
- ¾ cup (180 ml) dry red wine
- 1 (28-oz) can peeled Italian tomatoes, coarsely chopped, juices reserved
- 1 cup (240 ml) chicken stock or canned low-sodium broth
- 1 lb (454 g) rigatoni
- 2 large carrots, finely chopped
- 1 large onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 bay leaf
- ½ tsp crushed red pepper
- kosher salt
- freshly ground black pepper
- freshly grated Pecorino Romano cheese, for serving
Instructions
- Vegetable Infusion: Heat olive oil in an enameled cast-iron dish, then sauté carrots, onions, and red bell peppers until softened and lightly caramelized, about 12 minutes. Transfer to a separate plate using a slotted spoon.
- Pancetta and Lamb Searing: In the same dish, crisp pancetta over medium-high heat, then introduce lamb pieces. Cook thoroughly, stirring continuously to achieve even browning and eliminate excess moisture.
- Flavor Development: Reincorporate the sautéed vegetables, deglaze with red wine, and scrape up any caramelized remnants from the dish’s bottom. Add chicken stock, bay leaf, crushed red pepper flakes, and tomato juices. Season with salt and black pepper.
- Slow Simmer: Bring the mixture to a boil, then reduce heat to low. Partially cover and allow the ragù to simmer for 1 1/2 hours, stirring occasionally to prevent sticking. Remove and discard the bay leaf once cooking is complete.
- Pasta Integration: In a separate pot, boil salted water and cook rigatoni until al dente. Drain and combine with half of the prepared lamb ragù.
- Serving Presentation: Plate the pasta in generous bowls, top with additional lamb ragù, and offer freshly grated pecorino cheese for individual garnishing.
Notes
- Meat Selection: Choose high-quality ground lamb with some fat content for rich, deep flavor and tender texture.
- Vegetable Preparation: Finely dice vegetables to ensure even cooking and smooth sauce integration.
- Wine Deglazing: Use a robust red wine like Chianti or Cabernet Sauvignon to enhance the ragù’s depth and complexity.
- Slow Cooking Technique: Simmer the ragù on low heat to break down meat fibers and develop intense, layered flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 640
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg