A Word From The Cook
“Aromatic, rich, and spicy describe this Italian favorite from Aimee Pellegrini, Chef, and Owner at La Romanza Bistro in Seattle.”
1.5 Hours (Or make a day ahead)
- 1 Pound ground lamb
- 1 Onion - finely chopped
- 2 Carrots - finely chopped
- 2 Celery stalks - finely chopped
- 2 Tablespoons fresh, finely chopped rosemary
- 1 1/2 Teaspoons fresh chopped garlic
- 1/2 Cup (or so) olive oil
- Pinch of red pepper flakes
- Salt and papper
- 10 Roma or plum tomatoes.
- Splash of red wine
- 1 Package pappardelle pasta
- (Try our recipe for handmade Pappardelle Pasta you can make at home - all you need are eggs and flour)
- 1/4 Cup chopped flat leaf parsley for garnish
- 1/4 Cup grated Parmigiano-Reggiano for garnish
Step 1 – Finely Chop Vegetables
Chop all vegetables, rosemary, and garlic finely – set aside.
Step 2 – Cook the Vegetables and Lamb
Generously coat the bottom of a large sauce pan or Dutch Oven with Olive Oil. (Don’t skimp on the Oil).
Swirl finely chopped garlic in hot oil over medium heat – to soften, not to brown.
Add finely chopped onions and swirl to coat completely. Add more olive oil if necessary to cover onions. Increase heat slightly to medium high.
When onions begin to sizzle in pan, add rosemary. You want the rosemary to soften with the onions.
Stir occasionally for 2-3 minutes, then add carrots and celery.
Add a dash each of salt, pepper and crushed red chile flakes.
Continue to cook, stirring occasionally, as vegetables sizzle and begin to cook down. You should begin to smell the aroma as the mixture cooks down.
When onions begin to stick to the bottom, and mixture begins to brown, it’s time to add the meat. Add ground lamb in chunks, stirring as you add.
Adding the meat will cool the mixture slightly and keep the vegetables from over cooking. Make sure you have enough oil at all times, and heat is high enough so that all ingredients are sizzling throughout cooking process, but not burning.
Smash up lamb using tongs or a wooden spoon. Make sure meat is broken up and cooks through. Cook for 10-15 minutes, or until meat mixture is well done and aroma is filling the room.
Add 1/4 cup red wine to meat mixture and let it simmer for another 5 minutes or so.
Step 3 – Prepare Tomato Sauce, Boil the Pasta, and Serve
In a food processor fitted with a metal blade, puree 7 fresh tomatoes.
Using the pulse mode, add three additional tomatoes. Pulse gently so they are a bit chunky.
Add 1/4 cup water to tomato mixture and pulse to combine.
Add tomato sauce to meat mixture.
Cook over medium to medium high heat for about 20 minutes and let it reduce down.
Reduce heat and continue to simmer for another 45 minutes. Sauce should be thick and rich.
Boil and drain pasta according to instructions.
Plate pasta, add a scoop of Lamb Ragout, toss gently to coat the pasta. Finish with a small scoop of ragout on top.
Garnish with fresh Italian flat leaf parsley and Parmigiano-Reggiano.