I made this hearty country sauce using leftover roast lamb, but you can easily substitute a pound of lamb stew meat. This sauce is great on almost any pasta, or layered between fresh lasagna sheets. Although I normally prefer sauces that I can prepare in the time it takes my pasta to cook, there are a few long cooking sauces that are delicious and worth the effort from time to time. The ingredient’s list may seem long, but the results delicious!
Deborah Mele 2011
Hearty Lamb Ragù
Use this hearty meat sauce on any type of pasta.
- 1 Medium Onion, Finely chopped
- 2 Medium Sized Carrots, Finely Minced
- 2 Medium Stalks of Celery, Finely Minced
- 3 oz. Prosciutto or Pancetta, Finely Chopped
- 1 Pound Lamb Finely Chopped
- 4 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Pound Canned or Fresh Prepared Tomatoes
- 1 Small Can Tomato Paste
- 1/2 Cup Red Wine
- Salt & Pepper
- Pinch Of Dried Hot Peppers
- 3/4 Cup Chicken Broth
- 1/2 to 3/4 Cup Heavy Cream
- Heat the butter and oil in a heavy saucepan over medium heat, then add the chopped vegetables and sauté until softened.
- Add the meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.
- Add the wine to the pot and let evaporate, stirring up the browned bits.
- Add the tomatoes, tomato paste, and seasonings, and simmer for around 30 minutes, then add 1/2 of the broth.
- Cover and simmer another 60 minutes, adding additional broth if the sauce becomes too thick.
- Taste the sauce and add additional seasoning if needed.
- Add enough cream to just lighten the color in the last 5 minutes of cooking.
- Remove from heat.