Ground Lamb Ragu with Papardelle Pasta
A classic lamb ragu recipe. You can go ahead and use ground lamb in combination with dry white or red wine. Or... you won't believe the beautiful flavors an amber ale can impart on this sauce until you make it. Serve with al dente pappardelle and pair with the same beer.
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Servings: 4 servings
Calories: 533kcal
Ingredients
- 2 tablespoon olive oil
- 2 lbs ground lamb
- 2 small yellow onions diced small
- 2 medium carrots grated or diced very small
- 2 garlic cloves peeled, rough chop
- 1 cup dry white or dry red wine OR 12 oz amber or other dark ale with dry finish and low IBU i.e. not bitter*
- 2 cans 28 oz each good quality peeled tomatoes**
- kosher salt and black pepper to taste
- fresh thyme sprigs fresh oregano (substitute with dried equivalent to taste)
- red pepper flakes to taste
Instructions
- Heat a Dutch oven or a heavy bottomed deep pan over medium heat and add the olive oil. Add the onion, carrots and garlic and saute until softened. Add the ground lamb. Break it up with the help of a wooden spoon and allow it to brown.
- Deglaze with the wine or half of the beer and scrape any brown bits from the bottom of the pan. Add the rest of the beer (nothing if using wine). Lower the heat and allow to simmer until the liquid is reduced by half.
- Add the tomatoes and seasonings. Bring to a boil. Break down whole peeled tomatoes with a wooden spoon. Bring to medium-low and simmer until sauce thickens. Partially cover with a lid or simply use a mesh screen.
- Cook the lamb ragu sauce until thickened and irresistibly looking. Serve over pasta or polenta.
Notes
*See the beer style recommendations in the post.
**We recommend San Marzano style whole peeled tomatoes. You can also use tomatoe puree.
Nutrition
Serving: 1grams | Calories: 533kcal | Carbohydrates: 23g | Protein: 34g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Cholesterol: 149mg | Sodium: 444mg | Fiber: 1g | Sugar: 2g
