Imen Dridi Jamie Oliver’s Lamb Ragu is made with diced lamb shoulder, pancetta, vegetables, red wine, and tomatoes, simmered to perfection. This rich and hearty dish serves 6 and takes about 2 hours to prepare, offering a robust and flavorful Italian-inspired meal.
More Jamie Oliver Recipe:
- Jamie Oliver 5 Hour Lamb With White Wine
- Jamie Oliver Lamb Curry Slow Cooker
- Jamie Oliver Lamb Noisettes Recipe
🧡 Why You’ll Love This Lamb Ragu Recipe:
- Rich, Deep Flavor: The combination of lamb shoulder and pancetta creates a rich and deep flavor profile that’s both savory and satisfying.
- Hearty and Filling: This ragu is a hearty dish, perfect for a filling and comforting meal, especially during cooler months.
- Aromatic Vegetables: The sautéed carrots, onion, and red bell pepper add sweetness and aroma, enhancing the overall taste of the ragu.
- Wine-Infused Sauce: The red wine adds a layer of complexity and acidity to the sauce, enriching its flavor.
- Tender Lamb: Slow-cooking the lamb ensures it becomes wonderfully tender and infuses the sauce with its flavor.
- Italian Cuisine Experience: The recipe brings the essence of Italian cooking into your kitchen, making for an authentic culinary experience.
❓ What Is Jamie Oliver Lamb Ragu Recipe?
Jamie Oliver’s Lamb Ragu recipe features diced lamb shoulder and pancetta, slowly cooked with carrots, onions, red bell pepper, and a rich tomato and red wine sauce. It’s served over rigatoni pasta, topped with Pecorino Romano cheese.
🥩 Jamie Oliver Lamb Ragu Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 large carrots, finely chopped
- 1 large onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 pound boneless lamb shoulder, cut into 1/2-inch dice
- 3/4 cup dry red wine
- 1 (28-ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
- 1 cup chicken stock or canned low-sodium broth
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- Kosher salt
- Freshly ground black pepper
- 1 pound rigatoni
- Freshly grated Pecorino Romano cheese, for serving
🥘 How To Make Jamie Oliver Lamb Ragu
- To make the casserole, heat 1/4 cup of the olive oil in an enameled cast-iron dish until it shimmers.
- Stir the carrots, onion, and red bell pepper around a few times as you cook them over modest heat for about 12 minutes, or until they are softened and just starting to turn brown. Move the veggies to a plate using a slotted spoon.
- In the saucepan, heat the last two tablespoons of oil. When you add the pancetta, stir it in a few times over medium-high heat until it starts to sizzle.
- After you add the lamb, stir it around a few times and cook for 10 minutes, or until the liquid is gone and the meat is cooked.
- The greens should be put back in the casserole. Put in the red wine and let it cook down until it evaporates. Make sure to scrape the bottom of the dish to get rid of any browned bits.
- The chicken stock, bay leaf, crushed red pepper, and tomato juices should all be added. Add black pepper and salt, then bring to a boil.
- Lower the heat to a moderate level, partly cover, and simmer for 1 1/2 hours, stirring every now and then, until the lamb is very tender. Throw away the bay leaf.
- Boil salted water in a big pot and cook the rigatoni until it is al dente. Add half of the lamb ragù to the drained rigatoni and toss it around.
- Put the pasta in big bowls and pass the pecorino cheese and the rest of the lamb ragù around the table.
💭 Recipe Tips:
- Dicing the Lamb: Cut the lamb into even 1/2-inch dice to ensure uniform cooking and tenderness.
- Cooking the Vegetables: Sauté the vegetables until they are soft but not browned. This helps to build a flavor base for the ragu.
- Browning the Meat: Properly brown the lamb to develop deep flavors. Don’t rush this step; let the meat get a good sear.
- Deglazing the Pan: Use the red wine to deglaze the pan, scraping up all the browned bits from the bottom. This adds complexity to the sauce.
- Simmering: Simmer the ragu gently. Rushing this process can result in tough meat. The slow cook allows the lamb to become tender.
🥗 What To Serve With Lamb Ragu?
Serve Lamb Ragu with a side of creamy polenta or mashed potatoes to soak up the sauce a crisp green salad, steamed vegetables, or roasted Brussels sprouts complement its richness pair with crusty bread or garlic knots for added texture.
🎚 How To Store Leftovers Lamb Ragu?
- Refrigerator Storage: Place the leftover Lamb Ragu in an airtight container and refrigerate. It will keep well for up to 3-4 days.
- Freezer Storage: For longer preservation, transfer the Lamb Ragu to freezer-safe containers or heavy-duty freezer bags it can be stored in the freezer for up to 2-3 months.
🥵 How To Reheat Leftovers Lamb Ragu?
- Stovetop Reheating: Heat Lamb Ragu in a saucepan over medium heat for about 5-7 minutes, stirring occasionally add a little water if it’s too thick.
- Microwave Reheating: Microwave Lamb Ragu on medium power for 2-3 minutes, stirring halfway through, until heated thoroughly cover to retain moisture.
FAQ’S
What cut of lamb is best for making ragu?
Lamb shoulder is ideal for ragu due to its rich flavor and tender texture when slow-cooked. It breaks down beautifully in the slow cooking process, making the ragu more flavorful.
How can I thicken my lamb ragu if it’s too watery?
If the ragu is too thin, simmer it uncovered for a longer time to reduce the liquid alternatively, you can create a slurry with cornstarch and water and stir it into the ragu.
Can I make lamb ragu in a slow cooker?
Absolutely brown the meat and sauté the vegetables before adding them to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours for tender, flavorful ragu.
How can I ensure my lamb ragu is flavorful?
Use fresh herbs, properly season with salt and pepper, and allow enough time for the ragu to simmer. This slow cooking process develops a deep, rich flavor in the ragu.
Is it necessary to use wine in the ragu?
Red wine adds depth and richness to the ragu, but if you prefer not to use it, you can substitute it with additional broth. The flavor will be slightly different but still delicious.
More Jamie Oliver Recipe:
- Jamie Oliver Slow Cooker Lamb Tagine
- Jamie Oliver Leftover Lamb Curry
- Jamie Oliver Chorizo Butterbean Stew
Jamie Oliver Lamb Ragu Nutrition Fact
- Calories: 425 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 600mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3.5g
- Sugars: 7g
- Protein: 27.5g
- Vitamin D: Varied
- Calcium: 60mg
- Iron: 3.5mg
- Potassium: 450mg
Jamie Oliver Lamb Ragu
Description
Jamie Oliver’s Lamb Ragu is made with diced lamb shoulder, pancetta, vegetables, red wine, and tomatoes, simmered to perfection. This rich and hearty dish serves 6 and takes about 2 hours to prepare, offering a robust and flavorful Italian-inspired meal.
Ingredients
Instructions
- To make the casserole, heat 1/4 cup of the olive oil in an enameled cast-iron dish until it shimmers.
- Stir the carrots, onion, and red bell pepper around a few times as you cook them over modest heat for about 12 minutes, or until they are softened and just starting to turn brown. Move the veggies to a plate using a slotted spoon.
- In the saucepan, heat the last two tablespoons of oil. When you add the pancetta, stir it in a few times over medium-high heat until it starts to sizzle.
- After you add the lamb, stir it around a few times and cook for 10 minutes, or until the liquid is gone and the meat is cooked.
- The greens should be put back in the casserole. Put in the red wine and let it cook down until it evaporates. Make sure to scrape the bottom of the dish to get rid of any browned bits.
- The chicken stock, bay leaf, crushed red pepper, and tomato juices should all be added. Add black pepper and salt, then bring to a boil.
- Lower the heat to a moderate level, partly cover, and simmer for 1 1/2 hours, stirring every now and then, until the lamb is very tender. Throw away the bay leaf.
- Boil salted water in a big pot and cook the rigatoni until it is al dente. Add half of the lamb ragù to the drained rigatoni and toss it around.
- Put the pasta in big bowls and pass the pecorino cheese and the rest of the lamb ragù around the table.
Notes
- Dicing the Lamb: Cut the lamb into even 1/2-inch dice to ensure uniform cooking and tenderness.
- Cooking the Vegetables: Sauté the vegetables until they are soft but not browned. This helps to build a flavor base for the ragu.
- Browning the Meat: Properly brown the lamb to develop deep flavors. Don’t rush this step; let the meat get a good sear.
- Deglazing the Pan: Use the red wine to deglaze the pan, scraping up all the browned bits from the bottom. This adds complexity to the sauce.
- Simmering: Simmer the ragu gently. Rushing this process can result in tough meat. The slow cook allows the lamb to become tender.
