Lamb Ragu
This lamb ragu is classic Italian comfort dish that’s hearty, sophisticated, easy to make, and incredibly delicious!
Ingredients
- 5 slices bacon , diced
- 1 large yellow onion , finely chopped
- 2 medium carrots , finely diced
- 2 celery ribs , finely diced
- 3 cloves garlic , minced
- 2 pounds ground lamb
- 1 cup dry red wine
- 28 ounce can crushed tomatoes
- 1/3 cup tomato paste
- 1/2 cup heavy cream
- 1 tablespoon ground dried porcini mushrooms (grind them in a coffee/spice grinder, blender, or put them in a ziplock bag and pound them to a powder)
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1 bay leaf
- 16 ounces dried pasta , cooked al dente according to package instructions
Instructions
- In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.
Nutrition
Calories: 719kcalCarbohydrates: 56gProtein: 31gFat: 39gSaturated Fat: 17gTrans Fat: 1gCholesterol: 112mgSodium: 832mgPotassium: 904mgFiber: 5gSugar: 9gVitamin A: 3162IUVitamin C: 14mgCalcium: 93mgIron: 4mg
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