Easy Lamb Ragu d'Abruzzo Rosemary Recipe - Cozy & Flavorful
This Lamb Ragu d'Abruzzo Rosemary Recipe is your answer to a dish that's both deeply comforting and bursting with flavor, but without spending hours in the kitchen. Imagine tender, melt-in-your-mouth lamb simmered in a rich tomato sauce, infused with the fragrant aroma of rosemary – all coming together in a surprisingly simple way. Perfect for a cozy weekend dinner or a special weeknight meal, this ragu is easier than you think and guaranteed to impress.
Equipment
- 1 Large Pot or Dutch Oven Heavy-bottomed
- 1 Wooden Spoon For stirring
- 1 Large Skillet (optional) For browning lamb in batches if needed
Ingredients
- 1.5 lbs Boneless lamb shoulder cut into 1-inch cubes
- 1 large Onion finely chopped
- 2 Carrots finely chopped
- 2 stalks Celery finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Fresh rosemary finely chopped
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes optional
- 28 ounce Canned crushed tomatoes
- 1 cup Dry red wine like Chianti or Merlot
- 1 cup Beef broth
- 1/4 cup Olive oil
- to taste Salt
- to taste Freshly ground black pepper
- 1 pound Pasta such as pappardelle or tagliatelle
- to serve Freshly grated Pecorino Romano cheese optional
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Push the vegetables to one side of the pot and add the cubed lamb. Season generously with salt and pepper. Brown the lamb on all sides, about 5-7 minutes.
- Add minced garlic, chopped fresh rosemary, dried oregano, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant. Stir everything together.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
- Add the can of crushed tomatoes and beef broth to the pot. Stir well. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 2-3 hours.
- After simmering, check the lamb for tenderness. Once tender, use two forks to shred the lamb directly in the pot. Stir the shredded lamb back into the sauce.
- Taste the ragu and adjust seasoning with salt and pepper. Simmer uncovered for another 15-20 minutes to thicken slightly if needed.
- While the ragu is finishing, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add cooked pasta to the pot with the ragu. Toss to coat, adding pasta water if needed. Serve immediately, garnished with Pecorino Romano cheese if desired.
Notes
Make it Vegetarian: Substitute lamb with 1.5 lbs of hearty mushrooms like portobello or cremini, or with lentils for a protein-rich option.
Spice it Up: Increase the amount of red pepper flakes for a spicier ragu.
Make Ahead: Ragu tastes even better the next day! Prepare it in advance and reheat before serving.
Spice it Up: Increase the amount of red pepper flakes for a spicier ragu.
Make Ahead: Ragu tastes even better the next day! Prepare it in advance and reheat before serving.