Introduction
If you’re craving an Italian feast that bursts with regional flavors, then you’ll love this lamb ragu d’abruzzo rose mary recipe. Hailing from the pastoral Abruzzo region of Italy, this lamb ragu is known for its rich taste and comforting aroma, thanks to the use of fresh rosemary and tomatoes slow-cooked to perfection. Whether you serve it over pasta or polenta, this dish promises to transport you straight to the heart of Italy.
Why Lamb Ragu d’Abruzzo Is Special
Abruzzo cuisine is often celebrated for its use of local produce, game meats, and simple yet robust flavors. Lamb is especially prominent in the mountainous terrain of Abruzzo, providing the perfect canvas for a rich, slow-cooked ragu. With rosemary adding a fragrant kick, this lamb ragu stands out for its comforting blend of savory meat, sweet tomatoes, and earthy herbs.
Ingredients
- 2 lbs lamb shoulder, trimmed and cut into small chunks
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 sprigs of fresh rosemary (or 1 teaspoon dried)
- 1 cup red wine (Montepulciano d’Abruzzo is traditional, but any dry red works)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- Optional: 1 teaspoon chili flakes for subtle heat
Step-by-Step Recipe
- Sear the Lamb: Heat olive oil in a large pot or Dutch oven. Season the lamb with salt and pepper, then sear until browned on all sides. Remove the lamb and set aside.
- Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook until onions turn translucent. Stir in garlic and chili flakes if desired.
- Add Wine: Pour in the red wine, scraping up any browned bits at the bottom of the pot for extra flavor. Let it simmer for about 2 minutes.
- Combine Ingredients: Return the seared lamb to the pot. Add crushed tomatoes and rosemary. Stir well, then reduce the heat to low.
- Slow Simmer: Cover and let the ragu simmer for 1.5 to 2 hours, stirring occasionally. The lamb should become fork-tender, and the sauce will thicken over time.
- Season and Serve: Adjust salt and pepper as needed. Serve the ragu over pasta (like rigatoni) or creamy polenta. Garnish with a sprig of fresh rosemary for an aromatic finish
FAQ
- Can I use lamb shanks instead of lamb shoulder?
Absolutely. Lamb shanks can offer equally tender results when braised, though you may need to adjust cooking times slightly. - What type of pasta pairs best with Lamb Ragu d’Abruzzo?
Hearty pasta shapes such as rigatoni, pappardelle, or fettuccine hold up well to thicker sauces and chunks of lamb. - Is red wine mandatory for the recipe?
Wine adds depth to the sauce, but you can substitute beef stock if you prefer an alcohol-free version. - How long can I store leftovers?
This ragu lasts about 3-4 days in the refrigerator or up to 3 months in the freezer. Reheat gently to preserve flavor. - Can I add other herbs or spices?
Yes! Many cooks incorporate thyme or oregano. Just be careful not to overpower the classic rosemary flavor.
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