Lamb Ragu
The old fashioned way.
In 2020 I am making a real effort to try my hand at long cook low and slow recipes using classical methods.
I could say this lamb ragu is a family recipe that has been handed down through generations… the truth of the matter is this is the first time I’ve made a lamb ragu. I had a dozen lamb chops in the freezer and I needed to free up some space. I did a bit of research and am confident I know how these flavors work, having made numerous Sunday gravies and tomato sauces before settling on my signature Reebz Red Sauce recipe that I jar several times a year. I did however use some antique family equipment and a low and slow process for this cook.
Ingredients: 9 lamb chops (can substitute with with other cuts, about a pound and a half of mince lamb needed in the end) 3 tablespoons olive oil, 1/3 bottle red wine, 16oz beef stock, 5 tablespoons of Worcestershire (Lea and Perrins, don’t be a peasant and use store brand just to save 25¢), 1 can (6oz) tomato paste, 1 can (1lb/29oz) tomato puree, 1 large white onion, 1 red bell pepper, 1 large carrot, 2 heads of garlic, red pepper flake, Italian seasoning herb blend, salt and pepper.
Once you’ve sweat for an hour hand grinding your mince, the process is fairly easy. Work in the layers of flavor.
First, in a large pot, add the olive oil, and bones you’ve trimmed meat off of, half a carrot, half an onion, chopped in large pieces, and 6 cloves of garlic to the pot and roast off on medium heat for about 20 min. Add about 6 ounces of beef stock once bones and veg are roasted through to deglaze the pan. Remove bones and veg and add the remaining diced onion and half the remaining chopped garlic. Once the aromats have softened and most of the stock cooked off add your mince. Season liberally with salt and pepper and add red pepper flake and herb blend. Once the fat renders off the mince and water cooks out the meat should begin to brown. Add the diced bell pepper and grate in the remaining carrot and garlic. Add another 6 ounces of beef stock and cook down. Once the stock has cooked out, and the veg is all incorporated, add in the can of tomato paste and Worcestershire sauce (I tend to go a bit heavy, as I really like the depth of flavor the Worcestershire adds). After you stir in these components add 1/3 bottle of wine (special thanks to the Lopresti family of New Jersey who bottled and gifted the 2016 Opus Reserve) and the remaining 8 ounces of beef stock. At this point reduce from medium heat to a simmer and cover, allowing about 30 min for the wine to cook off. Once that is done, add in your can of tomato puree, stir well to incorporate, and let reduce another 30 min on simmer, stirring occasionally. Now the best part! Time to taste!
You should be testing your ragu throughout the process, adjusting seasoning throughout. Add more salt and pepper as needed. Tomato puree is very acidic, and you can add a few pinches of granulated white sugar to help cut the acidity, as I did.
This ragu was packed with deep delicious flavor. It wasn’t a quick cook by any means. Start to finish this dinner took 4 hours. I simply boiled up some rigatoni then added it to a pan with some ragu to finish cooking off with some mozzarella cheese and a side of garlic bread. This recipe yielded enough for 4 generous portions (1 box) of pasta and enough to fill a 12 oz jar to share with my buddy who owns the neighborhood Italian restaurant and pizza shop down the street.
