Lamb (or beef) ragu
I bet 90% of you could eat pasta 7 days a week at this time of the year. It seems to be a universal truth that pasta just never gets old.
To change things up, I wanted to create a pasta recipe with a type of meat I don’t often use, but which I love: lamb! I always saved it for special occasions, but it’s widely available and easy to work with, especially when ground.
I called it ragu for the Italian charm, but at home I just call it “lamb spaghetti sauce”.
I’ve also made it with beef and it’s quite delicious. I’d like to try it with sausage or veal, too.
- ServesServes 4
- Prep time20 min
- Cook time50 min
- FreezingNe se congèle pas.
- Dash of olive oil
- 4 French shallots, finely diced
- 1 lb ground lamb
Replacement optionsor beef
- 2 cloves of garlic
- Pinch of dried oregano
- 4 teaspoons Worcestershire sauce
- 1 can of (796 ml) diced tomatoes
- 1 teaspoon honey
- 1 small handful fresh mint, finely chopped
- 4 basil leaves, finely chopped
- 400 g 400g of fusilli
Replacement optionsor any other pasta of your choice
- Salt and pepper, to taste
- In a large pan, heat a dash of olive oil and sauté the shallots for 5 minutes or until soft. Season.
- Add the meat and sauté until no longer pink. Add the garlic and oregano. Cook for 2 more minutes. Season.
- Add the Worcestershire sauce, tomatoes, and honey. Simmer for 30 minutes.
- Add the fresh herbs. Adjust the seasoning, and set aside.
- Cook the pasta according to the package directions and serve topped with ragu.