Main - James martin lamb ragu with penne pasta recipes (2023)

Ingredients:

• 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
• salt
• pepper
• extra virgin olive oil

How to cook:

1. Put a little oil in a pan and fry the lamb mince until it turns golden brown. Set aside
2. 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.
3. 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.
4. 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.
5. 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 …

Ingredients:

• 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

Nutrition:

• 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:

1. Set oven to 325 degrees.
2. 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.
3. Over high heat, heat the oil in a Dutch oven.
4. Salt and pepper the lamb shanks after you rub them with a little oil.
5. Put in the pot and brown on all sides evenly (this should take about 10-12 minutes).
6. The lamb should be put on a platter.
7. Add the chopped onions, garlic, mushrooms, basil, rosemary, and crushed red pepper flakes, and cook until the vegetables are soft (about 7-9 minutes).
8. Put the lamb back in the pot.
9. Add the wine, bring to a boil, and then let it cook for about 6 to 8 minutes.
10. Add the beef broth, Worcestershire sauce, and crushed tomatoes, and bring the pot back to a simmer.
11. Salt and pepper can be added to taste.
12. Put the lid on the pot and put it in the oven.
13. Cook for about an hour and a half, or until the meat is as tender as you like.
14. 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.
15. Sprinkle grated Parmesan cheese on top of the cooked pasta and sauce.
16. Delicious!

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. …

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cook for two more minutes after adding the carrot, celery, and basil.
7. Cook the meat until it turns brown.
8. 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.
9. 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.
10. For the pasta, bring a large pot of salted water to a boil. Add the pasta and cook it until it is "al dente."
11. To serve, pour the sauce over the cooked pasta and toss it until it's all covered.
12. 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 …