Prepare to embark on a culinary journey that will transport you straight to the rustic kitchens of Tuscany with this mouthwatering Lamb Ragu with Rigatoni. Imagine tender ground lamb simmered to perfection in a rich, aromatic tomato sauce, clinging to perfectly cooked rigatoni pasta – a dish so irresistible, it will make your taste buds dance with joy. Whether you're a seasoned home chef or a curious cooking enthusiast, this recipe promises to elevate your dinner game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 12 oz rigatoni pasta
- Grated Parmesan cheese for serving
Instructions
- Prepare all ingredients by finely chopping the onion, mincing the garlic, and measuring out the remaining ingredients.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and no pink remains, approximately 7-8 minutes.
- Remove excess fat from the lamb if desired, leaving about 1 tablespoon in the pot for cooking the vegetables.
- Add chopped onions to the pot and sauté until they become translucent and soft, about 4-5 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits, and let it simmer for 2-3 minutes to reduce slightly.
- Add crushed tomatoes, dried thyme, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce heat to low, cover the pot, and let the ragu simmer gently for 45-50 minutes, stirring occasionally to prevent sticking.
- About 15 minutes before the ragu is done, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
- Drain the pasta, reserving 1/2 cup of pasta water in case you need to adjust the sauce consistency.
- Taste the ragu and adjust seasoning with additional salt and pepper if needed.
- Combine the cooked rigatoni with the lamb ragu, tossing to ensure the pasta is well coated.
- Serve hot in individual bowls, generously topped with freshly grated Parmesan cheese.
- Garnish with fresh chopped parsley or basil if desired, and serve immediately.
Tips
- Choose Quality Lamb: Select fresh ground lamb with a good fat content for maximum flavor and tenderness.
- Wine Matters: Use a good-quality red wine you'd actually enjoy drinking. The wine's flavor will concentrate in the sauce.
- Low and Slow is the Key: Allow the ragu to simmer gently to develop deep, complex flavors and tenderize the meat.
- Pasta Water is Your Secret Weapon: Reserve some pasta water to help bind the sauce to the rigatoni if needed.
- Fresh Herbs Make a Difference: While the recipe uses dried thyme, adding fresh herbs like basil or parsley at the end can brighten the entire dish.
- Don't Overcrowd the Pan: When browning the lamb, cook in batches if necessary to ensure proper caramelization.
- Cheese Upgrade: Consider using freshly grated Parmigiano-Reggiano for an authentic Italian touch.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 95mg
