Lamb ragù is an excellent sauce for tagliatelle and lasagna. It is made with meat taken from the leg or, as in my recipe, using ribs with little bone. Knife cutting is essential because this type of meat is not ground in the butcher shop.
Other recipes
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz lamb ribs
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 clove garlic
- 1 bunch roasting herbs (or fresh rosemary-sage-bay leaf)
- 17.5 oz tomato puree
- 0.5 cup red wine
- 1/2 tsp fine salt
- 1.5 tbsp extra virgin olive oil
Tools
- Food Scale
- Cutting Board
- Raw Clay Pot
Steps
Clean the lamb ribs by removing the bone. With a sharp knife, cut them first into strips and then into very small cubes. Chop all the seasonings (except the bay leaf) and sauté them, over low heat, with the oil in a preferably clay pot.
Add the chopped meat to the seasonings and let everything flavor. Deglaze with red wine and add the tomato sauce. Salt and cook over low heat for about 2 hours. The lamb ragù will be ready to dress your dishes.
