Lamb Ragu With Mint Recipes

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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



Lamb Ragu With Mint from Giada De Laurentiis image

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

1 lb rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 garlic clove, minced
1 1/2 lbs ground lamb
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup red wine
4 cups marinara sauce
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

LAMB RAGU

Cook our lamb ragu low and slow for tender meat and a beautifully thick sauce. It's delicious served with polenta, pasta or potatoes

Provided by Good Food team

Categories     Dinner

Time 2h40m

Number Of Ingredients 16



Lamb ragu image

Steps:

  • In a large, lidded saucepan, heat 1 tbsp of the olive oil over a medium heat and brown the lamb all over. Remove from the pan and set aside. Add the remaining oil to the pan, reduce the heat to low and tip in the celery, carrot, onion and Italian seasoning. Mix well, then put the lid on and cook for 8-10 mins, stirring occasionally until the veg is soft but not golden. Add the garlic and bay leaves, stir, then cook for 1 min. Mix in the tomato purée and the chopped tomatoes (swill out the cans with a little water and add that as well), then the wine and lamb stock. Season well with salt and black pepper. Put the lid back on, bring to a gentle simmer and cook for 1 hr. Remove the lid and simmer gently for the final hour. At this point, you can leave to cool before chilling. Will keep chilled for three days or frozen for up to three months. Defrost fully in the fridge overnight and heat through in a pan until piping hot before serving.
  • To make the polenta, pour the milk into a saucepan with 300ml water and bring to a simmer over a medium heat. Tip in the polenta or cornmeal with 1 tsp each salt and ground black pepper. Cook for 3-4 mins, whisking or stirring constantly until the polenta has thickened. Stir in the parmesan and butter, and mix again until the butter has melted and the polenta is smooth. Spoon onto plates or bowls, then top with the lamb ragu. Grate over extra parmesan, if you like.

Nutrition Facts : Calories 604 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.4 milligram of sodium

1½ tbsp olive oil
500g lamb shoulder, cut into chunks
2 celery sticks, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 tbsp Italian seasoning or mixed herbs
3 garlic cloves, crushed or chopped
2 bay leaves
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
240ml red or white wine
1 litre lamb stock
600ml milk
150g polenta or coarse cornmeal
50g parmesan, grated, plus extra to serve
50g butter, cut into chunks

LAMB RAGU WITH MINT

Categories     Lamb     Dinner

Yield 4 servings

Number Of Ingredients 11



LAMB RAGU WITH MINT image

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 and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the 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. 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.

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

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