1-Hour Lamb Ragu
Servings: 4 servings
Make a rich, restaurant-quality lamb ragu in just 1 hour! Featuring tender lamb, red wine, and Dei Fratelli tomatoes for a quick, hearty pasta sauce.
Ingredients:
- 1 (28 oz.) can Dei Fratelli Crushed Tomatoes
- 1 (28 oz.) can Dei Fratelli Whole Tomatoes
- 1 lb. Lamb Leg, deboned and trimmed of fat
- 4 Tbsp. Extra Virgin Olive Oil, divided
- 1/3 Cup Red Wine
- 3 Carrots, diced
- 1 Onion, diced
- 2 cloves Garlic, minced
- Sea Salt, as needed
- Black Pepper, as needed
Instructions:
- Cut lamb into cubes and season with salt and pepper.
- Heat 2 Tbsp. of oil in a pan over medium heat.
- Add lamb to the pan and sear on all sides.
- Once seared, add red wine to the pan and continue cooking. Make sure to scrape that pan to incorporate any of the browned food bits into the liquid.
- In a second pan, add 2 Tbsp. of olive oil and sauté carrots, garlic, and onion. Cover the pan to allow the vegetables to sweat for 5 minutes.
- Once the onions, carrots, and garlic are tender, add them to the pan with the seared lamb. Combine well and add Dei Fratelli Crushed Tomatoes and Whole Tomatoes to make the Lab Ragu.
- Lower the stovetop to medium-low and simmer the Lamb Ragu for 45 minutes to 1 hour.
- Serve with thick, sourdough bread or cooked egg noodles.
Chef's Tip:
How do you make a quick lamb ragu in one hour?
To make a 1-hour lamb ragu, sear cubed lamb leg in olive oil, deglaze the pan with red wine, and combine it with sautéed carrots, onions, and garlic. Add Dei Fratelli Crushed Tomatoes and Whole Tomatoes, then simmer on medium-low for 45 minutes to 1 hour until the lamb is tender and the sauce is rich and thick.
What is the best cut of lamb to use for lamb ragu?
A deboned and trimmed lamb leg is ideal for quick-simmered ragu. Cutting it into small, uniform cubes allows the meat to brown quickly during browning and tenderize faster during the 45-minute simmer without requiring hours of slow cooking.
What do you serve with lamb ragu?
Lamb ragu pairs best with broad egg noodles, pappardelle, or rigatoni that can hold the thick, chunky meat sauce. It is also delicious served over creamy polenta or enjoyed with thick slices of warm sourdough bread for dipping.
Can you make lamb ragu ahead of time?
Yes, lamb ragu tastes even better the next day as the flavors continue to meld in the refrigerator. Store it in an airtight container for up to 3 to 4 days, or freeze the cooled sauce for up to 3 months. Gently reheat on the stovetop over low heat, adding a splash of water or broth if needed.