Spaghetti with lamb ragu

This recipe is very similar to a classic Bolognese recipe. Its my version using ground lamb and red wine. You can use dried pasta or make your own fresh pasta to this dish. It comfort food at its best.

Mis en place for the lamb ragu

2 tbsp. olive oil

2 cups yellow onion(Small diced)

1 cup of carrots(Small diced)

1 cup of celery(Small diced)

2 tbsp. garlic(Minced)

2 lbs. ground lamb

1 cup of bacon(Sliced)

1.5 cups red wine

1 cup of cream

4 oz tomato paste

1 quart of tomato sauce

2 bay leaves

1/2 cup Italian flat leaf parsley(Chopped)

1 lb. dried spaghetti

1 tbsp. grated parmesan for garnish

In a large pot, add the olive oil, onion, carrot, celery and garlic. Cover the pot on medium heat and sweat the aromatics.

When the onion become translucent and carrots are soft go ahead and add the ground lamb and bacon to the pot. Make sure you break up the ground lamb to pieces while it is cooking. Add the red wine, cream, tomato paste and let it simmer for about 10 minutes.

Lamb ragu simmering with red wine, cream and tomato paste

Add the Tomato sauce, bay leaves and parsley. Cook on low heat and let it simmer for two hours. Be sure you stir the ragu while it is simmering so the bottom does not burn. Season with salt and ground black pepper.

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