Sep 23, 2019 Nothing more comforting than a thick and meaty meat sauce amirite? This rich lamb ragu is a hearty, delicious departure from the typical Italian beef and pork players. Serve it over your favourite pasta topped with torn fresh mozzarella and fresh basil. It’s like a warm, squeezy hug in a bowl.
How to make Lamb Ragu
It’s super simple.
Three Secrets for the Most Delicious Lamb Ragu
There are a few important tricks we use to introduce slow-cooked ragu flavour into a quick weeknight pasta. Two require just a wee bit of patience. Instead of relying on a long, low simmer to build flavour, we build it upfront. First, we season generously and from the start. Salt your veggies as they soften in the initial step. This seasoning from the inside out makes a ridiculous difference in end flavour, particularly in a quick-cooked dish. Salt again when you add your lamb. If your tomato sauce is unsalted, salt again at that point. Season in steps, all the way through the process. Secondly, we patiently pause the process and allow the lamb to not just cook through, but to render its fat and then actually become brown and get some crispy bits. Don’t keep plunging forward the second the lamb is no longer pink. Take a deep breath and/or a deep sip of wine instead. This browning is caused by a chemical reaction called the Maillard reaction, wherein hundreds of new flavour compounds form. Totally worth the wait. Thirdly, we apply the same patience once the tomato sauce is added, waiting for it to turn a shade darker and smell a bit nutty. This light caramelizing of the tomatoes sugars adds another depth of flavour and eliminates the raw, acidic, sometimes tinny flavour of canned tomatoes. Other cozy, saucy pasta recipes you’ll love: Crockpot Spaghetti Sauce with Ground Beef The Best Meat Sauce Crispy Baked Chicken Parmesan with Easy Marinara Sauce Creamy Butternut Squash Fettuccine Alfredo
