Pasta with lamb and vegetable ragout

4 servings

150 minutes

Pasta with lamb ragout and vegetables is a heartfelt dish of Italian cuisine that embodies the traditions of home comfort. The recipe's roots trace back to rural areas of Italy, where slow-cooking meat and vegetables transforms simple ingredients into a rich aromatic masterpiece. Tender pieces of lamb soaked in wine, juicy tomatoes, and sweet bell peppers create a rich and harmonious blend of flavors. Bay leaves add a subtle spice, while olive oil gives a silky texture. This dish is perfect for a cozy family dinner, with wide ribbon pasta enveloped in thick meat sauce filling each bite with the warmth of Mediterranean cuisine.

Energy value per serving

• Calories: 657.3
• Proteins: 17.9g
• Fats: 29.3g
• Carbohydrates: 69.1g

Ingredients

• Ground black pepper: to taste
• Mutton: 200 g
• Garlic: 2 clove
• Tomatoes: 2 pc
• Olive oil: 4 tbsp
• Red sweet pepper: 1 pc
• Bay leaf: 2 pc
• Salt: to taste
• Dry white wine: 250 ml
• Paste: 350 g
• Vegetable broth: 125 ml

Cooking steps

1. Cut the boneless lamb (shoulder, blade) into small cubes, season with salt and black pepper to taste.

   Required ingredients:

   • Mutton: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Chop the garlic. Pour boiling water over the tomatoes, peel off the skin, and chop finely. Remove the seeds from the bell pepper and cut it into thin strips.

   Required ingredients:

   • Garlic: 2 cloves
   • Tomatoes: 2 pieces
   • Red sweet pepper: 1 piece

3. In a thick-bottomed pot, heat olive oil over medium heat, add garlic, and sauté for 3 minutes.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Garlic: 2 cloves

4. Add lamb and bay leaf to garlic oil, sauté for 20 minutes, then pour in 200 ml of wine and simmer for 10 minutes.

   Required ingredients:

   • Mutton: 200 g
   • Bay leaf: 2 pieces
   • Dry white wine: 250 ml

5. Add tomato and bell pepper to the lamb, season again with salt and pepper, and let it simmer covered for 30 minutes.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Red sweet pepper: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Add vegetable broth, the remaining wine to the stew, and continue simmering for about 45-55 minutes. Remove the bay leaf from the stew.

   Required ingredients:

   • Vegetable broth: 125 ml
   • Dry white wine: 250 ml
   • Bay leaf: 2 pieces

7. When the stew is ready, boil water in a large pot, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta (pappardelle or other wide flat pasta). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander and pour out the water.

   Required ingredients:

   • Salt:  to taste
   • Paste: 350 g

8. Serve the pasta immediately, pouring the lamb stew on top.