lamb...the other red meat

Traditionally, ragu is made with beef, veal, or pork...sometimes a combination of all three. Like Rudolph during those early holiday seasons, lamb, once again, gets NO respect. I have NO idea why...it's so delicious. It's a staple in so many cultural dishes, especially those from the Mediterranean regions and northern Africa, and can be so versatile. A perfect base for a spicy Moroccan sauce, and Indian vindaloo, or grilled by itself with a simple marinade and finished with fresh mint...lamb can be used in just about any international or continental dish. And Italy is no exception. This ragu is very much inspired by Andrew Carmellini of URBAN ITALIAN, and may very well be the only meat sauce I ever make in my kitchen again. It's so succulent, rich, slightly spicy, and hearty that it rumbles over your taste buds like a herd of lamb. Do lambs travel in herds...or is it packs...perhaps a pod...any ways...it's a tour de force of flavor and is one recipe NOT to be missed. Served with a slice of Texas toast, you've got one hell of a dinner...and most likely tomorrow's lunch too. Here's how it's done...

Lamb Ragu

1/4 cup olive oil

1 1/2 lbs of ground lamb (pref shoulder)

1/2 onion diced

1 carrot diced

1 celery stalk diced

1 tbsp tomato paste

1 1/2 cups red wine

1 can diced tomatoes (san marzano)

3 cups chicken stock

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp fennel

1/4 tsp red pepper flakes

2 bay leaves

salt and pepper to taste

2 tsp olive oil

1 tbsp butter

1/4 cup fresh mint chopped

1/4 cup pecorino romano grated

Directions

Heat olive oil in a large dutch oven/sauce pot. Add the lamb, breaking it up as you put it in the pot, and brown. Depending on your lamb, it may release a lot of liquid which will cause the lamb to steam rather than brown, if this is so, remove liquid and return pot to heat to continue browning process. Brown lamb for about 5-7 minutes. Add diced onion, celery, and carrots. Cook until they begin to soften, 2-3 minutes. Add tomato paste and cook for about 1 minute. Paste should thicken and turn a deep red/brown. Add red wine and cook until it completely evaporates, approximately 2 minutes. Add 1/2 can of the diced tomato, chicken stock, and spices. Season well with Salt and pepper. Stir to combine all ingredients well. Raise sauce to a boil, then lower heat to maintain a simmer. Simmer for 1 - 1 1/2 hours until sauce has reduced to a thick meaty consistency and tomatoes have broken down. Add the rest of the diced tomatoes and stir to combine.

Add your favorite pasta (I'd suggest something tubular or spiral...not noodle-like) to the sauce and toss to coat. Finish the sauce with olive oil, butter, mint and pecorino. Serve in individual bowls and top with sauce. Garnish with touch more mint and sprinkle of cheese.

Texas Toast

1 loaf of country bread

olive oil

salt and pepper

2 cloves of garlic smashed

Directions

Preheat oven to 400. Place a rack on the top position in the oven. Slice loaf into thick slices. Spread slices out on a baking tray. Drizzle each slice with olive oil the sprinkle with salt and pepper. Flip and repeat. Place tray in oven on top rack. Toast until golden brown on one side then flip, about 7 mins a side. Remove from the oven and rub with fresh garlic. Serve with pasta in lamb ragu.

The ingredient list is seemingly long...but seriously, the only thing you should have to buy is the lamb and maybe some fresh mint. A well stocked pantry and vegetable drawer should supply the rest. And though the sauce takes some time to come together, the labor intensive over the stove part is 10-15 min TOPS. It really is worth the chance, and who knows, it may result in your throwing away every other ragu recipe you've got...you did have one...didn't you ?

Mangia e statti zitto...

cheers...

dunkin