Lamb Ragu – a delicious recipe with Chops, Onion, Garlic, Bay Leaves, Tomatoes, Parmesan. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Take the olive oil and place it in a large dutch oven over medium heat.
2
Pour yourself a glass of red wine and begin dicing the onion and garlic. Once the oil is ready saute the onion until just beginning to turn translucent with the bay leaves. Add garlic and saute for 20 seconds. Pour the tomatoes over the onion/garlic mixture, stir and simmer. While the tomatoes become softer sprinkle the lamb with salt and pepper on both sides and place in the tomatoes. Cover and simmer for about 45 minutes. Turn the lamb and simmer covered for an additional 45 minutes or until lamb is falling off the bone. Remove lamb bones and with the wooden spoon begin breaking the lamb into smaller bits. Let simmer uncovered for an additional 20 minutes to thicken more. Ladle lamb over parpardelle pasta and top with regianno parmesan and red pepper flake if desired.
670
kcal
Calories
39
g
Fat
28
g
Carbs
52
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 8 ingredients. The key ingredients include: 6-8 Lamb Loin Chops excess fat removed, 1/2 Onion, 3-4 Cloves of Garlic, 3 Large Bay Leaves, and more.
Yes, Lamb Ragu falls under the Meat & Poultry 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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