I have loved lamb since I was a little girl. In fact the first time I met my stepmother, Peggy T, she made me lamb and I happily ate it (much to her surprise since I was only 3!).My dad loves it, too, so we often have it for our birthday dinner as our birthdays are two days apart. Ed and I were recently cooking for just my dad and took the opportunity to make him this great winter lamb dish.
While this looks like a typical beef ragù, it provides a nice change from the standard beef. Lamb and mint are great partners and the fresh mint here really showcases the flavor of the lamb. With the addition of the ricotta you get a nice creamy sauce with pairs well with a long pasta.
| Lamb Ragù with Mint | Print |
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 garlic clove, minced
- 1½ pounds ground lamb
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup red wine
- 4 cups marinara sauce (for homemade see Josephine’s marinara Sauce (Red Sauce))
- ½ cup torn fresh mint leaves
- ½ cup ricotta cheese
- 1 pound of Pappardelle or Fettuccini (regular or whole wheat)
- Warm the olive oil in a medium pot (4 to 5 quarts) over medium high heat. Add the shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated (you can also drain off some of the juices).
- Add the wine, scrapping up any brown bits from the bottom of the pan. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 20-30 minutes.
- Cook pasta according to directions and drain. Add the mint and ricotta and stir until mixed.
Source: Adapted from Giada De Laurentiis’ Giada’s Kitchen: New Italian Favorites (2008)
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