Ragu D’Agnello; Lamb Ragu

During this time of uncertainty, a warm, comforting meal can do wonders to calm the nerves. Lamb Ragù is the first thing that comes to mind when it comes to ultimate comfort food. Paired with a deeply aromatic and intensely rich red wine, any worries I have are set aside as my tastebuds are whisked away to another land.

Inspiration for this recipe came from working at an Agriturismo in Piedmont, Italy, where meats such as rabbit, lamb and beef are stewed for hours and made into mouthwatering sauces for pasta. Agriturismo La Torricella is a restaurant, winery and Inn, located in the heart of Barolo. Their chef, Alessandra, makes a similar sauce, using local meat and produce from their garden. I remember her prepping big hunks of meat in the morning, with sauces simmering mid-day, and ready to serve by evening. La Torricella is perched at the top of a hill, with views of of vineyards as far as the eye can see. Guests who come for dinner are lured in by the aromas in the kitchen. They often take a tour of the winery and cellar first, whetting their appetites with a glass of Dolcetto and house cured salami. Then they are led around the grounds to take in the vista surrounding the restaurant, and eventually to a white clothed table where they enjoy a bottle of Barolo and a multi-course dinner that will last the duration of the evening.

Below is our recipe for what we think is the best representation of Lamb Ragù. It’s the same recipe that we use at PRIMI, now available for you to recreate at home. We get our lamb from Sacred Song Farm out of Mancos, which really makes this dish shine with organic, holistic, grass fed meat. To balance the richness of the lamb, we top our ragù with an Italian mint salsa verde (recipe below). The hint of mint is especially great with the lamb. By itself, salsa verde is very acidic, but on top of the ragù it is a wonderful balance.

Wine Pairing Suggestions:

This dish pairs beautifully with the highly revered wine that also hails from Piedmont: Barolo.  Made from 100% Nebbiolo grapes, the same grapes that surround La Torricella, Barolo is known as “The King of Wines and the Wine of Kings”. Barolo is a highly tannic and intensely aromatic wine that wants to be paired with a rich dish like this Lamb Ragù.  It carries a high price tag, so if you aren’t wanting to splurge on a pricey wine right now, we recommend a Nebbiolo from Piedmont instead. Nebbiolo is basically a declassified Barolo. It is made from the same grapes that are grown outside of the designated area for Barolo and most likely not aged for as long (To be labeled Barolo it must be aged for at least 38 months after harvest). Usually, Nebbiolo is not quite as intense, so it is more approachable and easier to drink by itself, which means you should open the bottle and have some while you are cooking! (In fact, we recommend this regardless of which wine you decide to have with your Ragù!)

Buon Appetito!

Ragù D'Agnello (Lamb Ragù)

2020-03-24 10:52:22

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RAGU INGREDIENTS

1. 1 lb lamb (preferably leg of lamb)
2. ¼ yellow onion
3. 2 carrots
4. 2 celery stalks
5. 2 cloves garlic
6. 2 quarts + 1 cup lamb stock (or vegetable stock)
7. 1/2 cup red wine
8. 2 Tb olive oil
9. 1 cup canned San Marzano tomatoes, hand crushed
10. sprig each of thyme and rosemary

Instructions

1. Dice lamb into 1 inch cubes
2. Brown lamb in stock pot, lightly season with salt
3. Deglace pot with ½ cup red wine
4. Add 2 Quarts of stock and simmer for 2 hours with a sprig each of thyme and rosemary.
5. Dice onion, carrots, celery & garlic
6. Sauté in olive oil for 5-10 minutes until tender and then add to the simmering stock
7. Add 1 cup hand crushed san marzano tomatoes
8. Add remaining 1 cup stock
9. Simmer for about 30 minutes (until lamb is fall apart tender, but not mushy)
10. Season to taste with Salt and Pepper
11. Thicken with a slurry: Mix by hand: 2TB corn starch & 2 TB warm water in a small bowl.
12. Slowly add slurry while stirring to ragù
13. Serve Lamb Ragù over pappardelle noodles and drizzle with Italian Mint Salsa Verde (recipe below)

By PRIMI Pasta & Wine Bar

The Traveling Somm http://thetravelingsomm.net/