Okay, here’s my post about making lamb ragu with red pepper.
So, the other day I got this hankering for something hearty, you know? I’d been seeing all these fancy pasta dishes online, and I thought, “I can do that!” But I wanted to make it my own, kinda. I decided to go with lamb ’cause it’s not something I cook with every day, and I had a couple of red peppers lying around that needed to be used up.
First things first, I got all my ingredients together. I picked up some lamb – I went with a boneless chuck roast ’cause it’s great for slow cooking and falls apart real nice. Then, I chopped up an onion, some garlic, and those red peppers. Oh, and I made sure I had some good quality canned tomatoes, herbs like rosemary and thyme, and some red wine ’cause why not?

I heated up some olive oil in my big pot and browned the lamb on all sides. It smelled amazing already! I took the lamb out and tossed in the onions and garlic, letting them get all soft and golden. Then, I added the red peppers and let them cook for a bit too.
The waiting game
- Add tomato paste to the mix and saute with soffritto
- Threw in the tomatoes, herbs, and a splash of red wine.
- Added some tomato paste, letting that cook for a while to get rid of the raw taste.
- Seasoned everything with salt and pepper, put the lamb back in, and brought it to a simmer.
- Put the lid on, turned the heat down low, and then it was just a waiting game.
This is where the magic happens. I let that ragu simmer away for a good few hours, until the lamb was super tender and the sauce had thickened up beautifully. I mean, the aroma in my kitchen was to die for! By the way, if I didn’t have a boneless chuck roast, I would have used a shoulder roast, chuck eye roast, or arm chuck roast.
While the ragu was doing its thing, I cooked up some pasta. I used tagliatelle because I like how the wide noodles hold the sauce, but you can use whatever you like. Once the pasta was ready, I mixed it with the ragu, making sure every strand was coated in that delicious sauce.
Finally, I served it up with a sprinkle of grated Parmesan cheese and a bit of fresh parsley on top. And let me tell you, it was even better than I imagined! The lamb was so tender, the sauce was rich and flavorful, and the red peppers added a nice sweetness. It was the perfect comfort food, and I’ll definitely be making it again.
It’s a real keeper! Give it a shot, and let me know how it turns out for you!
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