Description
This Lamb Ragu d’Abruzzo is a hearty and flavorful dish featuring tender lamb, slow-cooked with aromatic rosemary and vegetables. Rich in flavor and perfect over pasta or polenta, this rustic Italian recipe brings a touch of Abruzzo right to your table
Ingredients
Scale
- 1 lb lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup beef or lamb broth
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving (optional)
- Cooked pasta or polenta, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb and set aside.
- In the same pot, sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, broth, rosemary sprigs, oregano, salt, and pepper. Return the browned lamb to the pot and bring to a simmer.
- Cover and cook the ragu on low heat for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Remove the rosemary sprigs and adjust seasoning if needed.
- Serve the lamb ragu over pasta or polenta, and top with freshly grated Parmesan cheese if desired.
Notes
- For extra depth of flavor, you can add a splash of balsamic vinegar or lemon juice at the end of cooking for brightness.
- This ragu can be made in advance and reheats beautifully, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (without pasta)
- Calories: 340
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
Keywords: Lamb Ragu, Rosemary, Italian, Pasta Sauce, Abruzzo