Lamb Ragù Pasta Recipe
Necessity is the mother of invention. So true. Commonly how I end up deciding what to cook in my kitchen. Recently, I had some minced lamb in the fridge, some ripe tomatoes from the garden that needed to be used, a plethora of basil that needed to be trimmed…so Lamb Ragù pasta recipe it was. Add some dried herbs, house staple tomato paste, and I had myself a tasty, simple supper. Siete pronti?
- 1 – 14oz pack LEAN ground lamb; since all of the flavors will be developed into the meat while cooking, an excess fat will not be strained out
- 4 medium ripe tomatoes, skin peeled, diced
- 1 tsp sea salt
- 1 tbsp dried Italian herb blend
- 1/4 onion, finely diced
- 2 cloves garlic, finely minced
- 3 tbsp tomato paste
- 10 large fresh basil leaves, chiffonade’; reserve 3 leaves for garnish
- 2 cups cooked pasta of your choice – I used Gemelli here
- Small block Parmigiano Reggiano; or your favorite grated Parmesan
Crumble lamb into shallow skillet over medium heat. Be sure to separate the meat thoroughly. Add sea salt and dried Italian herbs, rolling the herbs back and forth in your hands to help release the oils. Cook until lamb starts to brown, stirring frequently.
Add tomatoes and onion. Cook for ~3 minutes until onion is translucent, stirring often. Add garlic. Stir and cook for an additional 2 minutes. Incorporate tomato paste well. When lamb is cooked through, add basil ribbons.
Toss pasta and ragù directly in skillet.
Place in you vessel of choice and garnish with leftover basil ribbons and shaved Parmesan. Lamb ragù pasta recipe – done! Buon appetito!
SERVES 2. Recipe can easily be multiplied.
Find Mutti tomato paste HERE.
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