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Recipe

Pasta with Lamb Ragù

Colin Clark

Servings: 8

The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

Ingredients

  • 4 cups homemade or lower-salt chicken broth
  • 12 whole black peppercorns
  • 3 whole star anise
  • 2 oz. (4 Tbs.) unsalted butter
  • 2 Tbs. extra-virgin olive oil; more for drizzling
  • 3 medium carrots, cut into small dice (about 3/4 cup)
  • 3 medium celery ribs, cut into small dice (about 3/4 cup)
  • 1 small onion, cut into small dice (about 3/4 cup)
  • Kosher salt
  • 2 lb. ground lamb
  • 1 cup dry white wine
  • 1/4 cup tomato paste
  • 3 sprigs each (about 6 inches long) fresh parsley, rosemary, and thyme, tied together with kitchen string
  • 1-1/2 lb. dried or 1-3/4 lb. fresh short, ruffled pasta, such as reginetti or campanelle
  • Flaky sea salt, such as Maldon
  • Grated pecorino romano, for serving
  • Microgreens, for garnish (optional)

Nutritional Information

      Calories (kcal) : 720
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 90
      Sodium (mg): 880
      Carbohydrates (g): 71
      Fiber (g): 5
      Protein (g): 35

Preparation

  • In a 2-quart saucepan, bring the broth, peppercorns, and star anise to a boil. Remove from the heat and let steep at least 30 minutes.
  • In a 6- to 7-quart heavy-duty pot, melt the butter and olive oil over medium-low heat. Add the carrots, celery, onion, and 1/4 tsp. salt. Cook, stirring occasionally and adjusting the heat as needed, until tender, about 10 minutes.
  • Push the vegetables to one side, increase the heat to medium high, and add the lamb. Season the lamb with 1/2 tsp. salt and let briefly sit undisturbed until somewhat browned. Cook, stirring occasionally, to combine with the vegetables, until the lamb no longer looks raw, about 10 minutes.
  • Add the wine and tomato paste and stir gently to combine. Simmer until the wine is absorbed, about 3 minutes (the meat will still look wet). Through a fine-mesh sieve, strain 3 cups of the broth into the pot. Add the herb bundle. (Reserve the remaining 1 cup broth.)
  • Cook, uncovered, over very low heat, stirring only occasionally, until the sauce has thickened and the flavors are fully developed, at least 2 hours. If the liquid evaporates too quickly, add a little of the reserved broth. Remove the herb bundle; any rosemary leaves in the ragù will have softened and are good to eat. At this point, the sauce can be cooled and refrigerated for up to 3 days or frozen for up to 3 months. Refrigerate or freeze the remaining broth for reheating and serving.
  • When ready to serve, reheat the ragù, if necessary; it should be thick and fluid, but not dry. Add more of the reserved broth, if necessary. Bring a pot of well-salted water to a boil and cook the pasta to al dente according to package directions. Reserve 1 cup of the pasta cooking water and drain. Return the pasta to the pot or transfer to a warm bowl. Gently toss the pasta with about 1 cup of the ragù, adding 1/3 cup of the reserved cooking water to moisten the pasta. Add more ragù and pasta water to coat the pasta well.
  • Divide the pasta among warm bowls and ladle a small amount of the remaining ragù on top of each. Top with a little olive oil, a sprinkle of cheese, a tiny pinch of the flaky salt, and the greens, if using.

Reviews

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Reviews

  • Denisedr | 06/05/2016

    Absolutely delicious. Love the spices. A few changes, browned the lamb separately and then added back the vegetables; added wine by itself, reduced it, then added tomato sauce after wine was reduced. Baked in oven at 300 degrees, uncovered for 2 1/2 hours, stirring every 30 minutes. Fabulous.

  • Denisedr | 06/05/2016

    Absolutely delicious. Love the spices. A few changes, browned the lamb separately and then added back the vegetables; added wine by itself, reduced it, then added tomato sauce after wine was reduced. Baked in oven at 300 degrees, uncovered for 2 1/2 hours, stirring every 30 minutes. Fabulous.

  • njl0311 | 04/05/2015

    Could be a 5 if you brown the lamb separately and reduce the grease. Flavor was very good. I added mushrooms and everyone thought that was a good addition.

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