Italian · Dinner
Slow-Cooked Lamb Ragù Pasta
Pasta al Ragù d'Agnello Lucano
A Basilicata mountain ragù of lamb shoulder slow-cooked with crushed tomato, peperoni cruschi (dried sweet peppers), garlic, and bay, the rich red sauce served over short pasta with grated pecorino di Filiano — a regional discovery from Italy's deep south.
$$
15 minsPrep
120 minsCook
135 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
24gFat
68gCarbs
8gSugar
4gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Pat 320g diced lamb shoulder dry, season with 0.5 tsp salt and 0.5 tsp pepper. Finely chop 2 small onions (about 120g total), mince 8 garlic cloves, tear 4 dried peperoni cruschi into pieces. Measure out 240ml red wine, 500g passata, 400ml warm stock, and have 4 bay leaves ready.
2
Sear
Heat 2 tbsp olive oil in a heavy saucepan over medium-high heat. Brown lamb in two batches in a single layer, 5 minutes per batch without stirring, turn and brown 3 minutes more until deeply colored. Lift out and set aside.
3
Saute
Reduce heat to medium, add remaining 2 tbsp oil and chopped onions. Cook 6 minutes until soft. Add minced garlic and torn peperoni cruschi, cook 90 seconds until fragrant. Stir in tomato paste, cook 1 minute until darkened.
4
Build
Return lamb to the pan, pour in red wine, and simmer 4 minutes until reduced by half. Add passata, stock, bay leaves, and 0.5 tsp salt. Bring to a bare simmer.
5
Simmer
Reduce heat to low, partially cover, and simmer 100 minutes stirring every 20 minutes. Ragù should thicken, lamb soften completely, and peppers dissolve into the sauce. Discard bay leaves and taste for salt adjustment.
6
Boil
While ragù finishes its final 10 minutes, bring 3L water to a rolling boil, salt with 2 tsp. Cook 200g pasta 11 minutes until al dente. Reserve 120ml pasta water, drain, toss pasta into ragù with 4 tbsp pasta water, cook over low heat 1 minute to coat.
7
Plate
Transfer pasta and ragù to bowls, top with 40g grated Pecorino di Filiano divided between servings, 2 tbsp chopped parsley divided between servings, and torn toasted peperone crusco if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) short dried pasta
- 320g (11.3 oz) boneless lamb shoulder
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 small yellow onions
- 8 garlic cloves
- 240ml (1 cup) dry red wine
- 2 tbsp tomato paste
- 500g (17.6 oz) tomato passata
- 400ml (1 3/4 cup) lamb or chicken stock
- 4 tbsp olive oil
- 6 dried peperoni cruschi
- 4 bay leaves
- 40g (1.4 oz) Pecorino di Filiano
- 2 tbsp flat-leaf parsley