Lamb Ragu Recipe Recipe

Name: Lamb Ragu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lamb fat or extra-virgin olive oil; 1 medium onion, finely diced; 1 1/2 pounds ground lamb; 1 teaspoon ground fennel seeds; 1 teaspoon ground cumin; fresh or dried rosemary and thyme, to taste; Salt and freshly ground pepper; 1/2 cup dry red wine or water; One 28-ounce can diced tomatoes; 1 1/2 cups lamb or chicken stock; 3/4 cup ricotta or mozzarella cheese; Chopped basil

Servings: persons

2 tablespoons lamb fat or extra-virgin olive oil
1 medium onion, finely diced
1 1/2 pounds ground lamb
1 teaspoon ground fennel seeds
1 teaspoon ground cumin
fresh or dried rosemary and thyme, to taste
Salt and freshly ground pepper
1/2 cup dry red wine or water
One 28-ounce can diced tomatoes
1 1/2 cups lamb or chicken stock
3/4 cup ricotta or mozzarella cheese
Chopped basil

1
In a heavy pot, such as enameled cast iron, heat 2 tablespoons of fat or olive oil. Add the diced onions and sweat over medium heat, stirring occasionally, until slightly softened, about 5 minutes.
2
Add the lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
3
Add the wine and stock to the pot along with the canned tomatoes and their juices. Bring to a boil; then reduce to a steady simmer. Cover partially and cook over low heat until the liquid is slightly reduced, 25 to 30 minutes.

787

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons lamb fat or extra-virgin olive oil, 1 medium onion, finely diced, 1 1/2 pounds ground lamb, 1 teaspoon ground fennel seeds, and more.

Yes, Lamb Ragu Recipe 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.

Lamb Ragu Recipe

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