Lamb ragu d'abruzzo rose mary recipe - Bell Recipes | Quick Simple and Delicious Food Recipes

Recipe Card of Lamb ragu d'abruzzo rose mary recipe

5 from 2 votes

Alicia Smith

the Lamb Ragu d’Abruzzo Rose Mary Recipe. This pasta dish is a favorite of Chicago’s Rose Mary restaurant. It’s inspired by the Abruzzo region’s culinary traditions

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Prep Time 20

Cook Time 1 15

Course Lunch

Cuisine Italian

Servings

Calories 720 kcal

Equipment

dutch oven

Ingredients list

3 lbs ground lamb
2 can 28oz cans tomato purée
1 pound Jimmy Nardello peppers or baby bells, whole but stemmed
1 small white onion
1 cup Parsley, 1 cup chopped
0,25 lbs ground Parmigiano Reggiano
2 oz olive oil
1 oz Hungarian smoked paprika
1 lb bucatini pasta
Salt is a taste

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Step-by-Step Instructions

Heat the olive oil in a Dutch oven on medium high heat.
Add the ground lamb to the pan and brown it, breaking it with a wooden spatula as you cook.
Add minced garlic and smoked paprika. Stir well and cook for 2 to 3 minutes, until the onions begin to soften
Stir the peppers in the pot to combine.
Pour in the pureed tomatoes and bring to a simmer.
Stir occasionally and reduce heat to low. Let the sauce simmer for 45-60 mins, until the peppers become soft and sweet.
Add salt to your taste.
Bring a large pot with salted water up to a rolling boil while the sauce is cooking.
Follow the package directions to cook bucatini until it is al dente.
Add the parsley and the pasta to the ragu. Combine by tossing.
Top the pasta generously with grated Parmigiano Reggiano.

Notes

To thicken the sauce, continue to simmer it uncovered for another 15-20 minutes. If the sauce is too thick, you can add some pasta water to achieve desired consistency.

Nutrition

Calories: 720kcal

Keyword abruzzo, lamb, pasta, ragu