Lamb ragout with rigatoni pasta
Votes: 1
Time: 3 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Lamb ragù is a popular meat pasta sauce in Italian cuisine. The secret to its delicious flavor lies in the cooking time. It's a lengthy process, taking several hours, but the results will pleasantly surprise you. Lamb shanks are first fried until golden brown, then braised in tomato sauce, deboned, and braised again until done. Only at the very end is cooked rigatoni pasta stirred into the sauce. Plenty of fresh mint and lemon zest provide a pleasant balance to the fatty meat. The dish is aromatic, filling, and warming.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg of lamb legs
- 450 g mezzi rigatoni pasta
- 2 tbsp. l. olive oil
- 1 can (170 g) of tomato paste with baked garlic
- 0.5 cup chopped fresh mint + extra for serving
- Grated zest of half a lemon + extra for serving
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Recipes with similar ingredients: lamb, rigatoni pasta, tomato paste, lemon zest, mint
Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan over medium-high heat. Add half the lamb and cook, turning, until browned, 8-10 minutes; transfer to a plate. Repeat with the remaining lamb; transfer to a plate.
- Add the tomato paste to the pan and cook, stirring, until thoroughly combined, about 1 minute. Add 6 cups of water and 1 teaspoon of salt, then return the lamb to the pan. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bone, 2 to 2.5 hours.
- Using tongs, transfer the lamb to a large bowl. Shred the meat, discarding any bones and excess fat, then return it to the pan. Simmer over low heat, stirring occasionally, until the sauce thickens, 45-60 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
- Add the pasta and 1/2 cup of the cooking water to the sauce. Cook, stirring, until the pasta is coated, about 1 minute, adding more water if necessary to thin the sauce. Remove from heat and stir in the mint and lemon zest, season with salt and pepper to taste. Divide among bowls and garnish with fresh mint and lemon zest.
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