How to Make Lamb Ragu with Red Pepper That Everyone Will Love Easy Steps to Follow in Just One Hour

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How to Make Lamb Ragu with Red Pepper That Everyone Will Love Easy Steps to Follow in Just One Hour

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?

How to Make Lamb Ragu with Red Pepper That Everyone Will Love Easy Steps to Follow in Just One Hour

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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