Lamb Ragù Tagliatelle
This slowly simmered thick lamb ragù is a comforting hearty sauce to be served ideally on top of tagliatelle. This will make you lick your lips clean.
Ingredients
- 500 g boneless lamb shoulder diced into 3 cm pieces
- 700 ml jar tomato passata
- 1 tbsp tomato paste
- 3 anchovy fillets
- 1 white onion diced
- 3 garlic cloves minced
- 2 bay leaves
- 1 tsp nutmeg
- 1 tsp dried rosemary
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp chili flakes
- 2 tbsp flour
- 2 tbsp olive oil
- salt and pepper to taste
- 400 g tagliatelle pasta
- parmesan cheese for serving
Instructions
- Start by patting dry the lamb using paper towels. Season the meat on all sides with salt and pepper and lightly dust the lamb with flour, shaking off any excess.
- In a large pot or dutch oven, heat the olive oil and sear the lamb on medium-high heat. Sear the lamb until it has a nice brown colour on the outside. This might take about 6 minutes. Once cooked put the lamb aside and drain from any excess fat.
- In the remaining fat, cook the onion for a few minutes until translucent. Add the garlic and the anchovy fillets, and let cook until the latter melt. Add the tomato paste and let it cook for about 3 minutes. Once the base is ready, add the seared lamb back to the pot.
- Add the tomato passata, cumin, nutmeg, oregano, rosemary, chili flakes and bay leaves. Cover the pot and simmer on low heat for about 2 hours, stirring it occasionally so that the meat doesn't get stuck to the bottom. * Season again to taste with salt and pepper.
- In the meantime, bring to boil a pot filled with water. Once it starts to boil, season with plenty of salt. Add the pasta and cook as instructed on the package or until al dente.
- Once the pasta cooks add it to the ragù and serve with some grated parmesan cheese.
Notes
*If needed and it starts to dry out add some warm water.