Pasta with Lamb and Vegetable Ragout
Pasta and Pizza • Italian
Description
Pasta with Lamb and Vegetable Ragout
Ingredients
- Ground Black Pepper to taste
- Lamb 5 oz
- Garlic 2 cloves
- Tomatoes 2 pieces
- Olive Oil 4 tablespoons
- Orange Bell Peppers 1 piece
- Bay leaf 2 pieces
- Salt to taste
- Dry White Wine 10 fl oz
- Pasta (corkscrew) 10 oz
- Chicken Broth 5 fl oz
Step-by-Step Guide
Step 1
Cut the boneless lamb (shoulder, neck) into small cubes, sprinkle with salt and black pepper to taste.
Step 2
Mince the garlic. Blanch the tomatoes in boiling water, peel them, and chop finely. Remove the seeds from the bell pepper and cut it into thin strips.
Step 3
In a heavy-bottomed pot, heat the olive oil over medium heat, add the garlic, and sauté for 3 minutes.
Step 4
Add the lamb and bay leaf to the garlic oil. Sauté for 20 minutes, then pour in 200 ml of wine and simmer for 10 minutes.
Step 5
Add the tomato and bell pepper to the lamb, season again with salt and pepper, and cover to simmer for 30 minutes.
Step 6
Add the vegetable broth and the remaining wine to the ragout and continue to simmer for another 45-55 minutes. Remove the bay leaf from the ragout.
Step 7
When the ragout is ready, bring a large pot of water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta (pappardelle or other wide flat noodles). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander.
Step 8
Serve the pasta immediately, topped with the lamb ragout.
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