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.
1
Cut the boneless lamb (shoulder, blade) into small cubes, season with salt and black pepper to taste.
- Lamb: 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.
- 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.
- 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.
- Lamb: 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.
- 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.
- 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.
- Salt: to taste
- Pasta: 350 g
8
Serve the pasta immediately, pouring the lamb stew on top.
