Lamb Ragu
Instructions:
Here’s an unusual ragù, silky and intense. The deep fl avors will mask any delicate pasta, so forgo grated cheese and pair it with plain egg noodles. 3 tablespoons olive oil 1 large onion, chopped 2 medium carrots, peeled and sliced into thin rings 4 garlic cloves, minced 1 pound boneless leg of lamb, cut into 1â„4-inch pieces (see Note) 1 tablespoon all-purpose fl our 2 tablespoons packed chopped sage leaves 2 tablespoons chopped rosemary leaves 1â„4 teaspoon freshly ground black pepper 2 cups chicken or beef broth 11â„2 cups dry white wine, preferably an oaky wine like a California Chardonnay 1â„4 cup tomato paste 1â„4 teaspoon salt 1 pound fresh or 12 ounces dried pasta, cooked and drained
Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- Heat a large saucepan over medium heat. Swirl in the olive oil, then add the onion and carrots. Sauté until soft, about 3 minutes. Add the garlic and sauté just until aromatic, about 20 seconds.
- Add the lamb and brown it fairly well, stirring often, for about 3 minutes.
- Sprinkle the fl our over the lamb, stir well, and cook for 20 seconds, stirring constantly, just to get rid of the fl our’s raw taste. Do not brown the fl our.
- Add the sage, rosemary, and pepper. Cook for 15 seconds, then stir in the broth and wine, scraping up any browned bits on the pan’s bottom. Raise the heat to medium-high and bring the mixture to a simmer, stirring all the while.
- Stir in the tomato paste until it has melted. Reduce the heat to very low and simmer at the merest bubble for 30 minutes with the lid partially askew, stirring well and often to prevent sticking.
- Cover the pot and continue simmering until the lamb is quite tender, about 30 minutes, stirring every once in a while. Season with salt before serving.
- To serve, place about 1â„4 cup in the bottom of a large serving bowl or platter. Mound the pasta on top, then pour the rest of the ragù over it.
- Note: These are tiny pieces, like a small dice. As you work with the meat, remove any tendons, fat, or leathery silverskin (a translucent, tough membrane that runs along the muscle). You’ll need a sharp, heavy knife for this task.