- Lamb leg - 350 gr (12oz) deboned, cut in very small cubes
- Extra Virgin Olive Oil - 3 Tablespoons
- Butter - 75 gr (2.6oz)
- Onion - 2 Tablespoons, diced
- Carrot - 2 Tablespoons, small cubes
- Celery - 2 Tablespoons, small cubes
- Garlic - 2 cloves, chopped
- white wine - 250 ml
- milk - 8 tablespoons
- nutmeg - 1/2 teaspoon
- Diced Tomatoes - 500 gr (1.2 lbs)
- Parmesan Cheese - 60 gr (2 oz), grated
I've been doing this lamb ragu for years now. Some people prepare the ragu with minced meat, I prefer to cut in small cubes with a sharp knife. It takes more time but the result is much better, the meat is tender and has more consistency. Hack it: replace the lamb by beef, rabbit or pork (or a combination of all of the above).
- Cut the meat in small cubes (1*1 cm/ 1/2" x 1/2")
- Cut the onions, carrots and celery in small cubes. Chop the garlic.
- In a deep sauce pot -medium heat-melt 1/2 of the butter with the olive oil. Saute the garlic and onion until almost brown.
- Add the carrots and celery for a couple of minutes, until browned.
- Turn the heat to high and add the meat. With the help of a wooden spoon, stir the meat to make sure the cubes are not stuck together. Continue stirring so that all the sides of the cubes are sealed. Season with black pepper and salt.
- Add the wine. Keep at high heat until it has almost evaporated.
- Add the milk and nutmeg. Let it simmer until the consistency is kind of creamy.
- Add the tomatoes, turn the heat to low. Simmer until the meat is very tender and the tomatoes have incorporated to the sauce.
- You can use it to serve with polenta, fettuccine, etc. Sprinkle Parmesan cheese and pepper. Enjoy!!
This lamb ragu goes well with fetuccini, over polenta or can be a great filling for lasagna or ravioli. My version is made with lamb cut in small cubes rather than minced meat. The result is much better, the meat is tender and has more consistency.Add to Favourites