Master Lamb Ragu d’Abruzzo with Rosemary

Lamb Ragu:

When Lamb Ragu comes to comfort and full-bodied Italian food, not much rivals the layers and flavors that will come with a good ragu. There is something almost magical with Lamb Ragu d’Abruzzo with rosemary awakened with earthy fragrances along with promises of rustic flavors straight from Italy’s Abruzzo region. The recipe, indeed, with nicely braised lamb and aromatic herbs, speaks directly to the very meaning of authentic home cooking. Here’s how to make this delicious, very satisfying dish for any occasion that calls for something special.

Origins of Lamb Ragu d’Abruzzo:

Lamb Ragu:

Ragu, or meat sauce, is one of the cornerstones of Italian cuisine. The Abruzzo region, situated in the heart of Italy, is rich in culinary traditions reflecting its harsh landscape and pastoral legacy. Among the recipes using lamb abundantly, the combination with rosemary is an excellent match for this herb, which thrives in the Abruzzo climate. Lamb Ragu d’Abruzzo captures the essence of this region with its tender meat, aromatic herbs, and savory sauce.

Ingredients:

Lamb Ragu:

For traditional Lamb Ragu d’Abruzzo with rosemary, you will need:

1. 2 lbs (900 g) lamb shoulder or lamb stew meat, cut into 1-inch pieces
2. 3 tablespoons olive oil
3. 1 large onion, finely chopped
4. 2 carrots, peeled and diced
5. 2 celery stalks, cut
6. 4 cloves garlic, minced
7. 1 cup (240 ml) red wine
8.  crushed tomatoes
9. 1 cup (240 ml) beef or chicken broth
10. 2 tablespoons tomato paste
11. 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary, finely chopped
12. 1 teaspoon dried thyme
13. 1 bay leaf
14. Salt and freshly ground black pepper, to taste
15. Fresh parsley, chopped, for garnish
16. Grated Parmesan cheese, for serving
17. Pasta or polenta, for serving

Recipe:

Lamb Ragu:

1. Prep the Meat:

Season the lamb cubes generously with salt and black pepper on all sides. This will help to enhance the flavor of the meat as it cooks.

2. Sear the Meat:

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Then add the lamb cubes in batches, without crowding the pot. Then brown the meat on all sides, about 5-7 minutes per batch. It is an important step since it will develop a deep rich flavor in the ragu. Brown all the lamb, then remove it from the pot to a plate and set aside.

3. Sauté the Vegetables:

Lamb Ragu:

Add a little extra olive oil to the same pot if you need it. Then add chopped onion, carrots, and celery. It should be cooked over medium heat until the vegetables soften. In total, that takes around 7-10 minutes. Stir them occasionally for uniform cooking.

4. Add Garlic and Tomato Paste:

Add the minced garlic and tomato paste to the pot, stirring over about 2 minutes – this caramelizes the tomato paste, adding a deep, roasted flavor to the sauce.

5. Wine deglazing:

Red wine goes into the pot, scraping off the browned bits. It comes to a boil and cooks until it’s reduced by about half, concentrating the flavors of the sauce.

6. The ingredients are brought together:

Add the browned lamb to the pot. Add crushed tomatoes, beef or chicken broth, dried rosemary, thyme, and bay leaf. Stir very well to combine.

7. Simmer the Ragu:

Bring the pot to a boil then reduce the heat to low. Cover the pot and bring the ragu gently to a simmer for 2 to 3 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally and check the seasoning, adding more salt and pepper to taste.

8. Finishing touches:

Once the ragu is cooked, remove the bay leaf and any large pieces of rosemary stems if using fresh rosemary. Taste again and add seasonings if you feel it’s required. For ultimate richness, stir in a little more olive oil or a splash of cream, should you feel you want to go the extra step.

Serving Suggestions:

Lamb Ragu:

Lamb Ragu d’Abruzzo can be combined with almost anything. Here are some ideas:

Pasta: Serve the ragu over your favorite pasta, be it pappardelle or tagliatelle. The wide noodles are exceptional for catching the hearty sauce.
Polenta: For a comforting alternative, serve the ragu over creamy polenta. The polenta soaks up the rich sauce, making for a satisfying meal.
Mashed Potatoes: Another great option is to serve the ragu with mashed potatoes. It pairs well with the lamb and sauce.

Tips for Perfecting Your Ragu:

Lamb Ragu:

1. Choose the right cut: This recipe demands a lamb shoulder because of its depth of flavor and tenderness. Other cuts and even lamb stew meat would be perfect for this recipe.
2. Brown the meat: Do not forgo the browning step in lamb cooking. Browning the lamb infuses it with a more complex flavor, creating a richer sauce.
3. Taste it before you serve and flavor it as you like it: A little more salt or pinch of sugar balances the flavor.
   Cook it low and slow.
4.   The biggest secret to an excellent ragu is having a length of slow cooking, so the flavors can come out and make the meat fall apart tender, and succulent.