Lamb Genovese Ragu - Plateformate

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!

CHEF

Orazio D’Elia

cuisine

Western

cooperated brands

Our Cow

Lamb Genovese Ragu

Lamb Genovese Ragu

Full 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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