BAKED RIGATONI WITH LAMB RAGù
"We're all a little cranky these days because it's cold, it gets dark early, and we've been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I've had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don't have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it's al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it's hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
PASTA WITH BRAISED LAMB SHANK RAGù
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Heat oil in 4-quart ovenproof casserole. Add pancetta, lightly brown and remove. Add lamb shanks, brown on all sides and remove. Lower heat; add onions, garlic and rosemary. Sauté until soft. Add white wine. Scrape pan, return pancetta and lamb to casserole, season with salt and pepper, then cover and bake 90 minutes, turning lamb once.
- Remove lamb from casserole. Cut meat from bones, trimming off fat and gristle. Finely dice meat and add to casserole. Add tomatoes and red pepper. Simmer on top of stove one hour. Check seasoning.
- Boil pasta until al dente, drain, toss with sauce, and serve with pecorino for dusting.
RIGATONI WITH BRAISED LAMB RAGù
Categories Lamb Mushroom Onion Pasta Tomato Braise Lamb Shank White Wine Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
- Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.
LAMB RAGU WITH MINT FROM GIADA DE LAURENTIIS
I tried this recipe from Giada and it was really good...I used whole wheat p asta but otherwise made it as directed.... You can use a store-bought marinara or make homemade....4 cups is usually 2- 28 oz. jars...
Provided by CIndytc
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots & garlic and cook until tender, about 3 minutes.
- Add the ground lamb, salt, and pepper. Cook untilt he lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon or spatula. Simmer until the wine has reduced by half.
- Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.
- Add the mint and ricotta and stir until mixed.
- Add the pasta and stir to coat. Serve immediately.
Nutrition Facts : Calories 1276.5, Fat 61.6, SaturatedFat 23, Cholesterol 235.6, Sodium 1648.2, Carbohydrate 114.4, Fiber 5.1, Sugar 24.8, Protein 53.1
More about "braised lamb ragu with penne recipes"
ITALIAN LAMB RAGU (RAGU DI AGNELLO) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (2)Calories 538 per servingCategory Main Course
- Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
- Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
- Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
- Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
SLOWLY BRAISED LAMB RAGU {+ SLOW COOKER & INSTANT POT DIRECTIONS}
From playswellwithbutter.com
4.9/5 (19)Calories 315 per servingCategory Pasta Recipes
- Add 1 tablespoon of the olive oil to a heavy-bottomed pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Use paper towel to pat the lamb as dry as possible, then season generously with 1 teaspoon each kosher salt & ground black pepper. Add the seasoned lamb to the Dutch oven and cook until deeply browned on all sides, about 2-3 minutes per side. Work in batches as needed to avoid overcrowding the pot, which prevents browning. Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.
- Add the remaining 1 tablespoon olive oil to the pot & reduce the heat to medium. Once the oil is hot & shimmers, add in the onion, carrots, and celery, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until the veggies are softened & deeply browned, 15-20 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in the tomato paste, stirring to coat the veggies, and cook for 1-2 minutes more, caramelizing the tomato paste.
- Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.
- Cover the Dutch oven and place it in the oven to braise for 2 – 2 ½ hours. When it’s ready, the lamb should shred very easily – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Remove the Dutch oven from the oven. Remove & discard the spent bay leaves & herbs. Shred the lamb & stir to combine. At this point, you can cool & store for later use (see Recipe Notes for storage & freezing instructions), or proceed with prepping lamb ragu pappardelle or gnocchi (below).
LAMB RAGU - THE DARING GOURMET
From daringgourmet.com
5/5 (8)Total Time 3 hrs 15 minsCategory Entree, Main CourseCalories 719 per serving
HEARTY LAMB RAGù WITH RIGATONI RECIPE - MICHAEL WHITE - FOOD …
From foodandwine.com
BRAISED LAMB RAGU FROM NICK DEUTMEYER - - RECIPE …
From bostonchefs.com
BUCATINI WITH LAMB RAGù RECIPE | JAMES BEARD …
From jamesbeard.org
BRAISED LAMB SHOULDER RAGù | AUSTRALIAN LAMB
From australianlamb.com.au
BRAISED LAMB RAGU - THE WASHINGTON POST
From washingtonpost.com
SLOW COOKED SHREDDED BEEF RAGU PASTA | RECIPETIN EATS
From recipetineats.com
BRAISED BEEF RAGU RECIPE WITH PAPPARDELLE | JULIE BLANNER
From julieblanner.com
BRAISED LAMB RAGU (WHOLE30 - PALEO) | EVERY LAST BITE
From everylastbite.com
BAREFOOT CONTESSA | RIGATONI WITH LAMB RAGù
From barefootcontessa.com
MAIN - JAMES MARTIN LAMB RAGU WITH PENNE PASTA RECIPES
From recipehomemade.com
SLOWLY BRAISED BEEF RAGU - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
BRAISED LAMB RAGU WITH PENNE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BRAISED BRISKET RAGU WITH PENNE - TASTY KITCHEN
From tastykitchen.com
PAPPARDELLE WITH LAMB RAGU RECIPE - ANDREW CARMELLINI - FOOD
From foodandwine.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #pasta #vegetables #oven #easy #dinner-party #holiday-event #stove-top #dietary #low-sodium #low-in-something #meat #pasta-rice-and-grains #penne #taste-mood #savory #equipment #4-hours-or-less
You'll also love