Ragù di Agnello | Lamb Ragù

This is a hearty and comforting pasta dish I learned to make on a cold, rainy evening in Montepulciano while having a glass of Brunello at a fabulous family-run trattoria, La Pentolaccia. Using a nice glass and a half of Sangiovese in this recipe is essential. I like to enjoy a lovely glass while I am making this robust Ragu. The combination of the Ricotta Salata and fresh mint, it is intoxicating. I recommend a bottle of Madonna Nera Brunello di Montalcino with this outstanding Lamb Ragu.

To make this vegan-friendly, omit the lamb and use vegan cheese. I use Violife Plant-Based Parmesan cheese.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Ground Lamb

3 cups Canned Italian Tomatoes, I use Datterini Tomatoes

1-1/2 cups Sangiovese, or similar red wine (Plus a glass for the cook!)

1/2 cup Carrots, finely diced

1/2 cup Celery, finely diced

1/2 cup White Onion, finely diced

3 tablespoons Italian Tomato Paste

1 Herb Bundle, 1 Sprig of Rosemary, 1 Sprig of Thyme, 1 Sprig of Parsley tied together with kitchen twine

Pinch of Sea Salt

Pinch of Black Pepper

Pinch of Red Chili Flakes

1 pound Pasta

2 Spoons of Reserved Pasta Water

1 tablespoon Butter

1/4 cup Fresh Mint, chopped

1/4 cup Pecorino, grated

Directions

Heat the EVOO in a large pot over medium-high heat. Add the carrots, celery, onions and lamb, cook, until vegetables are translucent and lamb bits start to brown. About 10 minutes. Tip: I use a wooden spoon to break the ground lamb apart. Add the tomato paste and stir to incorporate. Add the wine and cook until almost reduced, stirring often. Stir in the tomatoes along with the herb bundle and simmer for about an hour. For the Pasta: Bring a large pot of water to a boil. Add a pinch of sea salt and the pasta. Cook as directed. Drain the pasta, reserving a couple of spoonfuls of pasta water, stir into the Ragu. Remove the herb bundle. Add the pasta and the butter to the Ragu pot, stir over low heat for 1 minute. Just before serving, add the mint, Pecorino, and a drizzle of EVOO. Serve immediately with a nice glass of Madonna Nera Brunello di Montalcino.