Author: Casey WoodDate: 2022-11-07
With some quality ingredients, such as smoked ricotta, and cheffy techniques, Francesco Mazzei elevates a dish of humble origins to a thing of gourmet beauty. This dish has lots of sauce, when I made it I simmered the sauce separately in a small saucepan for about 25 minutes to reduce slightly after the complete dish was cooked, but that is only optional, also if you have any leftover sauce, you can freeze it.
Paccheri with lamb ragù
What could be more cozy than this recipe for lamb ragù? Francesco Mazzei takes a simple dish and turns it into a thing of gourmet beauty by using good ingredients like smoked ricotta and clever techniques. If you can get your hands on some spicy 'nduja, don't forget to put a little on the side.
Total time: 50 minutes
Cook time: 50 minutes
Number of ingredients: 15
- 500g of lamb mince, coarse
- 50ml of red wine
- 1 tbsp of celery, very finely chopped
- 1 tbsp of white onion, very finely chopped
- 1 tbsp of carrots, very finely chopped
- 1 garlic clove
- 10g of mixed herbs, rosemary, thyme and bay leaf
- 300g of plum tomatoes
- 320g of paccheri
- 1 tsp 'nduja
- 10g of smoked ricotta
- 5g of mint
- extra virgin olive oil
How to cook:
- Put a little oil in a pan and fry the lamb mince until it turns golden brown. Set aside
- In a saucepan, cut the amount of red wine by about two-thirds. In the meantime, cook the celery, onion, carrot, and garlic in a little olive oil in a separate pan. Cook for about 2 minutes after adding the rosemary, thyme, and bay.
- Add the cooked meat, red wine reduction, and tomatoes to the vegetables and let them simmer slowly for 4 to 6 hours. This will make the ragù, a thick, rich meat sauce.
- When it's time to eat, boil the pasta until it's "al dente." Drain the pasta well and add a small amount of the pasta water to the ragù. Toss or stir to coat, then season to taste.
- Put some 'nduja on the side and put some in each bowl. Add a good amount of grated smoked ricotta, freshly ground pepper, and fresh mint. Serve right away
Notes: Pasta Ragu - James Martin Chef, To make the ragu, heat a large pan and drizzle in the oil. When the oil is hot, add the onion, the carrot, the celery and tomato puree. Cook …
Can you cook lamb ragout with a Penne?
Indulge in the delectable flavors of braised lamb ragu with penne by James Martin. Whether you're hosting guests or enjoying a cozy family meal, this dish is a guaranteed crowd-pleaser. Prepare to receive rave reviews for this incredibly easy and delicious recipe!
How do you cook penne pasta with lamb shanks?
Boil the penne until it reaches a firm-tender consistency, then drain and transfer it to a bowl without rinsing. Toss the penne with 2-3 tablespoons of oil and set it aside. This step can be completed before, during, or after cooking the lamb shanks. In a Dutch oven, heat oil over high heat. Lightly rub the lamb shanks with oil and season them with salt and pepper.
How to make Ragu pasta?
For the pasta, combine the ingredients in a food mixer until a dough is formed. Shape the dough by either rolling it out or using a pasta machine. To prepare the ragu, heat a large pan and add oil. Once the oil is hot, toss in the onion, carrot, celery, and tomato puree. Cook for a few minutes.
What is the secret recipe for Lamb Ragu?
Julia Ostro generously reveals her beloved Lamb Ragu recipe, which her mother skillfully prepares. Begin by heating olive oil in a spacious pot on low-medium heat. Sauté the onions with a pinch of salt for approximately 10-15 minutes, or until they become tender, remembering to stir occasionally.
fresh pasta with a classic ragu saucejames martin lamb ragu with penne pastabraised lamb ragu with penne
Braised Lamb Ragu With Penne
If you like lamb, you should try this dish. It's easy to make and makes a great dinner for guests or your family. I promise that everyone will love this dish. This dish has a lot of sauce. When I made it, I cooked the sauce separately in a small saucepan for about 25 minutes to make it a little thicker, but you don't have to do that. You can also freeze the sauce if you have any left over.
Total time: 115 minutes
Cook time: 90 minutes
Prep time: 25 minutes
Yields: 6 servings
Number of ingredients: 15
- 1 lb penne pasta (can use more less, as desired)
- 1/3 cup oil (or more or less as needed)
- 6 -8 lamb shanks
- 2 onions, chopped
- 1 1/2 lbs small button mushrooms (can use more or less)
- 1 -2 tablespoon chopped fresh garlic
- 1 teaspoon dried basil (or to taste, can use about 3-4 tablespoons fresh chopped basil)
- 1 teaspoon dried rosemary (or to taste)
- crushed red pepper flakes
- 1/2 cup dry white wine
- 3 1/4 cups beef broth
- 3 teaspoons Worcestershire sauce (or to taste)
- 1 1/2 cups crushed tomato puree
- salt and pepper
- grated parmesan cheese
- Calories: 1077.5 calories
- Fat: 48 grams
- Saturated Fat: 15.7 grams
- Cholesterol: 242.1 milligrams
- Sodium: 714.6 milligrams
- Carbohydrate: 74.8 grams
- Fiber: 11.5 grams
- Sugar: 7.3 grams
- Protein: 83.3 grams
How to cook:
- Set oven to 325 degrees.
- Cook the penne in boiling water until it is JUST firm-tender, drain it and put it in a bowl (don't rinse it with water), toss it with 2 to 3 tablespoons of oil, and set it aside. This can be done before, during, or after you cook the lamb shanks.
- Over high heat, heat the oil in a Dutch oven.
- Salt and pepper the lamb shanks after you rub them with a little oil.
- Put in the pot and brown on all sides evenly (this should take about 10-12 minutes).
- The lamb should be put on a platter.
- Add the chopped onions, garlic, mushrooms, basil, rosemary, and crushed red pepper flakes, and cook until the vegetables are soft (about 7-9 minutes).
- Put the lamb back in the pot.
- Add the wine, bring to a boil, and then let it cook for about 6 to 8 minutes.
- Add the beef broth, Worcestershire sauce, and crushed tomatoes, and bring the pot back to a simmer.
- Salt and pepper can be added to taste.
- Put the lid on the pot and put it in the oven.
- Cook for about an hour and a half, or until the meat is as tender as you like.
- At this point, you can take the meat off the bones and put it back in the sauce, or you can just serve the bones with the meat still on them and the sauce on the side.
- Sprinkle grated Parmesan cheese on top of the cooked pasta and sauce.
Notes: James Martin Lamb Ragu Recipe, Pasta Ragu James Martin Chef. To make the ragu, heat a large pan and drizzle in the oil. When the oil is hot, add the onion, the carrot, the celery and tomato puree. …
Fresh pasta with a classic ragú sauce
The most important part of this recipe is to let the rag simmer for a few hours, so don't be tempted to rush it. If you don't have much time, you could buy fresh pasta and use a slow cooker to finish the rag. Equipment and prep: You'll need a pasta machine with a cutting attachment of your choice for this recipe.
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 20
- 250g/9oz 00 flour
- 4 medium free-range eggs
- 250g/9oz fine semolina flour
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 sticks celery
- handful basil leaves
- 500g/1lb 2oz beef mince
- 500g/1lb 2oz pork mince
- 2 tbsp tomato purée
- 100ml/3½oz red wine
- 3 x 400g/14oz tins san marzano tomatoes
- 2 little gem lettuces, washed and leaves separated
- 1 head frisée lettuce, central leaves washed and removed
- 3 tbsp extra virgin olive oil
- 1 lemon, juice only
- salt and freshly ground black pepper
- 75g/2½oz parmesan cheese, grated
How to cook:
- For the fresh pasta, put the flour and eggs in a food processor and pulse until the ingredients are well mixed and the mixture comes together as a dough. Put the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes in the fridge.
- Cut the pasta dough in half and put each half through the widest setting on a pasta machine. Repeat this step, lowering the setting of the roller a little bit each time, until the dough is thin enough to fit through your cutter.
- To make your shape, put your cutter on the pasta machine and run the pasta through the machine. A little semolina is sprinkled on the pasta.
- Repeat with the rest of the dough. Put the shapes on a plate and put them in the fridge until you are ready to use them.
- For the traditional rag sauce, heat the oil in a large casserole dish and add it to the hot oil. Once the oil is hot, add the onion and garlic and cook them slowly for 2 to 3 minutes.
- Cook for two more minutes after adding the carrot, celery, and basil.
- Cook the meat until it turns brown.
- Add the tomato purée, let it cook for a minute, and then add the wine. Cook until half of the liquid is gone, then add the tomatoes and cook with the lid on for a few hours.
- Put the lettuce leaves in a big bowl for the green salad. Mix the oil, lemon juice, salt, and pepper together with a whisk. Pour the dressing over the salad and toss to coat.
- For the pasta, bring a large pot of salted water to a boil. Add the pasta and cook it until it is "al dente."
- To serve, pour the sauce over the cooked pasta and toss it until it's all covered.
- Serve in warm bowls with a sprinkle of Parmesan cheese on top. Put the salad in its own bowl and serve it with the main dish.
Notes: Pasta Ragout - James Martin Chef, To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek garlic bay and tomato puree. Cook out for a few minutes. Add the …
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