Black Sheep Ragu – a delicious recipe with ground lamb, garlic, tomatoes, long green peppers, laurel leaf, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["1) Set up your mise en place; cut the peppers into thin strips scraping out any seeds. Peel and smash down the garlic keeping the cloves intact. Slice the tomatoes in half from top to bottom.", "2) In a small dutch or French oven [preferably earthenware] heat the olive oil until it begins to shimmer. Don't let it burn. Add the garlic and allow it to color lightly.", "3) Break up the ground lamb and allow to brown. Add the pepper flakes and work in the pepper strips followed by the tomatoes. Season with salt and pepper.", "Add the chicken stock, cover and cook on a low flame until cooked through. This should take about an hour. It needs to reach an internal temperature of 140 degrees F.", "5) When the sauce is close to done bring the water to a boil and cook the pasta. If the ragu needs more liquid add a ladle of the pasta cooking water.", "6) Plate the pasta and ragu. Grate the romano over each serving."]
467
kcal
Calories
26
g
Fat
7
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pound ground lamb, 2 cloves garlic peeled and crushed, 1 pint cherry tomatoes, 3 whole long green peppers (such as Hatch) seeded (fresh or canned), and more.
Yes, Black Sheep Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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