LAMB RAGU CAVATELLI RECIPE
Updated: Apr 2
Ya’Eat Cooking Channel- Servings: 6-8 | Prep Time 20 minutes | Cooking Time: 2 ½ hours.
Today’s recipe is Lamb Ragu with Cavatelli Pasta.
This Lamb Ragu Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 4 or Recipe #52 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
LAMB RAGU INGREDIENTS
Two Lamb Shoulder Chops.
2 - 28 oz. cans Whole or Crushed Tomatoes.
1 cup of Red Wine.
2- cups of Beef or Chicken Stock or Broth.
1 cup diced onion.
2-3 diced celery stalks.
1-2 Carrots (sliced or diced).
3 Cloves Garlic.
Dried Bay Leaf.
Extra Virgin Olive Oil.
Salt and Pepper.
LAMB RAGU COOKING INSTRUCTIONS
Start by trimming down the Lamb Shoulder, remove bones and keep larger bones for sauce and discard smaller ones and cut Lamb into smaller pieces.
In your Dutch Oven, add Extra Virgin Olive Oil and get the oil hot and add the Lamb, bones.
Tie the thyme together with butcher string or place it in a cheesecloth, and add to the pan with the Lamb and bones.
Season with salt and brown the Lamb, bones, and thyme and remove and set aside.
While your Lamb is cooking, you can prep and cut the Onion, Celery, Carrots, and Garlic, and add them to the pan after removing the Lamb and sweat them, do not brown.
Preheat your oven to 350 degrees F.
Once your onions are transparent, you can add the Red Wine and cook for 1 minute.
Add the tomatoes and blend down with a hand mixer. Do not puree, keep a little chunky.
Add the Lamb, Bones, and Thyme and 1 cup beef stock, fresh chopped parsley and basil, oregano, and bay leaf, and mix well.
Once your Ragu starts to simmer, cover and place in a preheated oven of 350 degrees F for 2 ½ hours.
If you do not have a Dutch Oven, you can cook everything in a pot and transfer it to a covered baking pan or slow cooker.
Set a timer for 2 hours and 15 minutes and put on your pot of water for the pasta.
Once you water boils, remove Lamb Ragu from the oven. The sauce will have reduced and will be thicker. That is how it should be, and this is where the beef stock comes in.
Remove, bones, bay leaf, thyme, and discard.
Mix Ragu with a spoon or tong and you will see the meat break off into smaller pieces.
Adjust seasoning with Salt and Pepper.
In sauté pan add some Lamb Ragu Sauce and thin it out with Beef Stock, Chicken Stock, or the Pasta Water.
Add your cooked pasta to the pan and mix it together.
Now, you can place it on a plate, top with some extra sauce, and finish with some sliced pecorino romano cheese or ricotta, fresh chopped parsley, a sprig of basil, and drizzle EVOO on top.
You are done... Nice Job and Enjoy. 😊
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