Lamb Genovese Ragu
Lamb Genovese Ragu
Prepare this hearty Lamb Ragu and serve over your favourite pasta, toss with grated Parmigiano Reggiano, and enjoy a delicious meal. Buon Appetito!
Orazio D’EliaFull Recipe In details
Ingredients
- 2kg Our Cow Lamb Shoulder Bone-In
- 1.5kg of brown onion
- 3 medium carrots
- 3L vegetable stock or water
- 4 bay leaves
- Extra virgin olive oil
- 2 glasses dry white wine
Methods
- De-bone the Lamb shoulder and cut it in chunks of 3cm diameter and set aside
- Pop the bone in the oven at 220 Degrees for 20 minutes
- Peel and slice the onion. Brunoise the carrots.
- Heat a large saucepan, add extra virgin olive oil and bay leaves on high heat
- Add the meat and get a nice brown colour to it
- Add wine, let it evaporate it
- Add onions and start to sweat it away. Once they’ve softened, add stock, carrots and salt.
- Cook for about 3 hours
- Once Ragu is ready, cook your favourite pasta in salted boiling water, tossed it throughout the Ragu, add grated Parmigiano Reggiano and serve. Buon Appetito.
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