Simmering on the stove
Cozy Up with a Hearty Lamb and Mushroom Ragu
As the days get shorter and the evenings cooler, there’s nothing quite like a comforting, slow-simmered ragu to warm the soul. Today, we’re sharing our delicious Lamb and Mushroom Ragu – a rustic Italian-inspired dish that’s surprisingly easy to make and bursting with flavor. This isn’t your typical quick weeknight meal, but the effort is so worth it. The lamb becomes incredibly tender, the mushrooms add an earthy depth, and the simmering sauce melds everything together into a truly unforgettable experience.
This recipe draws inspiration from both Italian and Mediterranean cuisines, offering a delightful balance of rich flavors. We use simple, fresh ingredients to create a sauce that’s perfect for a cozy night in. It’s fantastic served with penne pasta, but feel free to experiment with other shapes like pappardelle or tagliatelle.
What makes this Lamb and Mushroom Ragu special?
- Flavor Depth: The combination of lamb and mushrooms creates a wonderfully savory and umami-rich sauce.
- Slow-Simmered Goodness: Allowing the sauce to simmer for an extended period develops a depth of flavor that’s hard to beat.
- Versatility: While we love it with penne, this ragu is also delicious with polenta, mashed potatoes, or even crusty bread.
- Comfort Food at its Finest: This dish is pure comfort in a bowl – perfect for a chilly evening or a special occasion.
Tips for the Best Ragu:
- Don’t rush the mushroom saute: Allowing the mushrooms to brown properly adds a lot of flavor.
- Deglaze the pan: Adding the white wine after cooking the lamb helps to lift all the flavorful browned bits from the bottom of the pan.
- Simmer, simmer, simmer: The longer the sauce simmers, the more tender the lamb will become and the more the flavors will meld.
- Adjust seasoning to taste: Don’t be afraid to add more salt, pepper, or crushed red pepper to suit your preferences.
Frequently Asked Questions:
Q: Can I use ground beef instead of lamb?
A: Yes, you can! Ground beef will work well, but the flavor will be slightly different. Lamb provides a richer, more distinctive flavor.
Q: Can I make this ragu ahead of time?
A: Absolutely! In fact, ragu often tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What kind of wine should I use?
A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best. You can also use a dry rosé.
Q: Can I add vegetables to the ragu?
A: Yes! Diced carrots, celery, or zucchini would all be delicious additions. Add them along with the onions and shallots.
Q: Is this recipe gluten-free?
A: This recipe is not inherently gluten-free due to the pasta. Use gluten-free pasta to make it a gluten-free meal.
We hope you enjoy this hearty and flavorful Lamb and Mushroom Ragu as much as we do! It’s a dish that’s sure to become a family favorite.
Lamb and Mushroom Ragu
Ingredients
- 1/4 cup extra virgin olive oil
- 2 cups cremini mushrooms, sliced
- 1 medium yellow onion, diced
- 1 medium shallot, diced
- 4 cloves garlic, minced
- 1 lb ground lamb
- 2 Tbsp fresh rosemary, chopped
- 1/2 cup white wine
- 1/3 cup chicken or beef broth
- 1 14.5 oz can diced Muir Glen tomatoes
- to taste salt and pepper
- to taste crushed red pepper
- 1 box penne pasta
- to taste shaved Parmesan cheese for topping
Instructions
- Heat olive oil on medium-high heat in a heavy saucepan.
- Add sliced mushrooms, stir, and let them saute for about 10 minutes.
- Turn heat down to medium and add diced onions, shallots, and garlic. Combine and let cook until softened but not browned, about 5 minutes.
- Add ground lamb, breaking up the meat and combining all ingredients. Cook until lamb is cooked through.
- Add chopped rosemary, salt, pepper, and crushed red pepper.
- Add white wine and let reduce.
- Add broth and diced tomatoes, combine, and cover — lower heat to simmer for about 30 minutes.
- Remove the cover and let it reduce slightly for at least another 15 minutes.
- Cook penne pasta to your liking.
- Add pasta to the sauce and combine.
- Top with some shaved Parmesan cheese.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
