Did you know that the Abruzzo region of Italy has been perfecting lamb dishes for over 1,000 years? I’m excited to share this incredible lamb ragu d’abruzzo rose mary recipe that’s been passed down through generations! This isn’t just any meat sauce – it’s a labor of love that transforms humble ingredients into a rich, aromatic masterpiece. Trust me, once you smell the rosemary-infused lamb simmering away, you’ll understand why this dish holds such a special place in Italian cuisine. Let’s dive into creating this authentic pasta sauce that’ll transport your taste buds straight to the rolling hills of Abruzzo!
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lamb ragu d’abruzzo rose mary recipe
- Total Time: 2 hours 15 minutes
- Yield: 4-6 servings
Description
The delicious and luxurious lamb ragu is slow-cooked together with fresh rosemary and aromatic vegetables. The dish is served for served with the pasta or polenta. It’s delicious, rustic, and full of authentic Italian taste.
Ingredients
- Lamb Shoulder (boneless and trimmed): 1.5 lbs and cut into smaller cubes
- Olive Oil 2 tablespoons
- Onion 1 large and finely chopped
- Garlic: 3 cloves, minced
- Carrot one large minced finely
- Celery One stalk cut finely
- Crushed Tomatoes One can (28 Oz)
- Tomato Paste: 2 tablespoons
- Rosemary Three to four sprigs cut finely
- Bay Leaf: 1
- Chicken or Beef Broth: 1 cup
- Salt and Pepper: To taste
- Fresh Pasta (pappardelle or tagliatelle): For serving
- Parmesan Cheese (optional): For garnish
- Fresh Basil (optional): For garnish
Instructions
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Brown the Lamb: Heat the olive oil in a large large, heavy-bottomed pan over medium-high heat. Sprinkle the lamb cubes with pepper and salt, then grill them in groups until golden on both sides. Take them off and place them aside.
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Sauté the vegetables: Within the pan lower the temperature to medium-low and add chopped onions and carrots, as well as celery and garlic. Cook until the vegetables are tender and aromatic, approximately 7 to 7 minutes.
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Add the tomatoes and broth: Stir in the crushed tomatoes, the broth bay leaf, and rosemary. The lamb is then returned to the pan and make sure that the meat is fully submerged in the sauce.
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Simmer low and slow: Bring the mixture to a low simmer then cover and lower the heat to a simmer. Allow it to cook for about 2 hours, while stirring frequently until the lamb is soft and falls into pieces. If the gravy becomes too thick, try adding some broth or water.
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Season and serve: Taste the ragu and then adjust the seasoning using the addition of salt or pepper. Serve the ragu with freshly cooked pasta. decorate with grated Parmesan and fresh basil, if wanted.
Notes
It is possible to add a splash of lemon juice or balsamic vinegar toward the end for an extra punch.
Ragu is a dish that can be made in advance and can be reheated to perfection.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: Italian
Keywords: Italian lamb recipe, lamb and tomato pasta sauce, lamb ragu, lamb ragu d’Abruzzo, slow-cooked lamb with rosemary
Lamb Ragu d’Abruzzo Rose Mary Recipe
The delicious and luxurious lamb ragu is slow cooked together fresh rosemary, and aromatic vegetables. The dish is served for served with the pasta or polenta. It's delicious, rustic and full of authentic Italian taste.
- Lamb Shoulder (boneless and trimmed): 1.5 lbs and cut into smaller cubes
- Olive Oil 2 tablespoons
- Onion 1 large and finely chopped
- Garlic: 3 cloves, minced
- Carrot one large minced finely
- Celery One stalk cut finely
- Crushed Tomatoes One can (28 Oz)
- Tomato Paste: 2 tablespoons
- Rosemary Three to four sprigs cut finely
- Bay Leaf: 1
- Chicken or Beef Broth: 1 cup
- Salt and Pepper: To taste
- Fresh Pasta (pappardelle or tagliatelle): For serving
- Parmesan Cheese (optional): For garnish
- Fresh Basil (optional): For garnish
Brown the Lamb: Heat the olive oil in a large large, heavy-bottomed pan over medium-high heat. Sprinkle the lamb cubes in pepper and salt, then grill them in groups until golden on both sides. Take them off and place aside.
Sauté the vegetables: Within the pan lower the temperature to medium-low and add chopped onions and carrots, as well as celery and garlic. Cook until the vegetables are tender and aromatic, approximately 7 to 7 minutes.
Add the tomatoes and broth: Stir in the crushed tomatoes, the broth bay leaf, rosemary. The lamb is then returned into the pan and make sure that the meat is fully submerged into the sauce.
Simmer low and slow: Bring the mixture to a low simmer then cover and lower the heat to a simmer. Allow it to cook for about 2 hours, while stirring frequently until the lamb is soft and falls into pieces. If the gravy becomes too thick, try adding some broth or water.
Season and serve: Taste the ragu and then adjust the seasoning using the addition of salt or pepper. Serve the ragu with freshly cooked pasta. decorate with grated Parmesan and fresh basil, if wanted.
- It is possible to add a splash of lemon juice or balsamic vinegar toward the end for an extra punch.
- Ragu is a dish that can be made in advance and can be reheated to perfection.
Nutrition Information
- Serving Size 1 serving (without pasta)
- Calories: 340
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Why You’ll Love This Recipe
- Delicious and hearty taste Slow-cooked lamb as well as fresh rosemary reveals aromas and flavors deep in the mouth which make this dish memorable.
- bona fide Italian Experiential Experience The recipe captures the essence of Abruzzo and offers a flavor of Italy in the comfort of home.
- Flexible Serve Options You can enjoy it on pasta, polenta, or perhaps with a crusty loaf of bread It’s delicious and comforting whatever the meal.
- Meal Prep Friendly It tastes more delicious the next day, which makes it ideal for preparation for the day ahead.
Key Ingredients and Substitutions
- Lamb Shoulder Lamb shoulder is great for the tenderness of its texture as well as its rich taste. It is possible to substitute it with lamb shanks or beef for an alternative variation.
- Fresh rosemary Fresh rosemary adds a touch of elegance to the dish thanks to its earthy flavor. If it’s not available dried rosemary is a good alternative However, it’s accurate to use it sparingly.
- Crushed tomatoes Canned tomatoes that have been crushed make a delicious base for the sauce. It is possible to substitute them for fresh or diced tomatoes, however, be ready for some slight changes in the texture.
- Beef and Lamb Broth: The broth provides an extra dimension to the dish. It is possible to use vegetable broth for those who prefer a light flavor.
How to Make lamb ragu d’abruzzo rose mary recipe (Step-by-Step)
- Browning lamb Lamb Begin by heating olive oil inside a big pan. Browning the meat is vital for creating taste. In batches, you can sear the lamb to ensure that a crust is formed for each lamb.
- The preparation of the Soffritto It is the soffritto is prepared by cooking onions, carrots as well as celery. It is cooked slowly in order so that the sugars from the vegetables. this creates the main flavor for the whole meal.
- Making the Sauce Mix the broth, tomatoes, and herbs. Then let it simmer for a minimum of 1.5 hours. Slow cooking will transform the lamb into tender delicious bites that melt in your mouth.
- Final Additions The rosemary should be removed from the leaves and the seasoning before serving. Do not forget to add Parmesan cheese for another layer of deliciousness.
Expert Tips for Success
- Browning in batch In the event of overcrowding the pan when browning the lamb could cause steaming, instead of searing. Make small batches to fulfill this golden crust.
- Utilize fresh herbs Fresh rosemary can be a major game changer for this recipe. Its aroma and flavor are more intense than dried herbs.
- Allow it to rest After cooking leave the ragu in the refrigerator for about 10 minutes prior to serving. It allows the flavors to blend and for the sauce to get thicker.
Variations and Customizations
- Vegetarian Turn swap the lamb for rich and nutritious veggies like mushrooms or eggplant. You can also make use of vegetable broth for a vegetarian-friendly version.
- Different meats It is possible to substitute lamb with beef or pork for an entirely different but delicious ragu.
- Add vegetables The addition of either mushrooms or spinach towards the final stage of cooking may increase the nutrition material and add more texture.
Storage and Reheating Instructions
- Storage The leftover lamb Ragu in an airtight dish in the fridge for at least 4 days.
- Freezing The dish can be frozen easily. Place it in a freezer-safe storage container for three months or more. Then, let it sit in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop at medium heat, including a splash of broth or water if necessary to make the sauce looser.
Serving Suggestions
- Pasta Lamb Ragu: Serve the lamb ragu with broad pasta such as pappardelle, or rigatoni to soak up all the delicious sauce.
- Polenta: The creamy polenta is a fantastic option that is a perfect match with the Ragu.
- Crusty bread Take a bite of the ragu along with warm crusty bread that soaks up the delicious juices.
Conclusion
It’s a must-have for any family. The Lamb Ragu D’Abruzzo Rose Mary recipe is much more than something to eat; it’s an entire food journey through Italy that brings original flavor and warmth to your dining dinner table. It’s a delicious dish that features succulent lamb, a delicious Soffritto sauce, and the fresh aroma of rosemary, this recipe is sure to become a hit within your family. Make sure you have your ingredients in order, reserve the time for slow-cooked cooking, and let the unique flavor of Abruzzo take over the kitchen of your home. Goodbye!
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