Tagliatelle with lamb shoulder ragu
4 servings
210 minutes
Tagliatelle with lamb shoulder ragù is an exquisite Italian dish embodying the spirit of traditional cuisine. Its roots trace back to Tuscan villages where slowly braised meat and aromatic herbs created a unique flavor. Tender lamb sautéed with rosemary, thyme, and marjoram simmers in a rich meat broth with tomato passata; mushrooms and artichokes add depth to the taste. Served with perfectly cooked al dente pasta, butter, and parmesan, it creates a harmony of textures – silky pasta, tender meat, rich sauce. This dish is best enjoyed hot, garnished with fresh herbs and paired with a glass of red wine. It’s perfect for cozy home dinners or festive gatherings, bringing warmth and the taste of Italy right to your table.
1
Prepare all the ingredients.
2
Cut the lamb into small cubes or pass it through a meat grinder.
- Lamb shoulder: 500 g
3
In a deep skillet, heat a mixture of butter and olive oil, add the meat, and add rosemary, thyme, and marjoram. Sauté until browned.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Lamb shoulder: 500 g
- Rosemary: 10 g
- Thyme: 10 g
- Marjoram: 10 g
4
Pour in the passata (to taste), stir, and reduce the heat to minimum.
- Passata (sieved tomatoes): 100 g
5
Slice the mushrooms and fry them separately until lightly golden, then add to the stew.
- Button mushrooms: 200 g
6
Fry the artichokes in the same way and add them to the stew.
- Artichokes: 200 g
7
Pour in the broth so that it slightly covers the contents of the pan, add salt and pepper. Cover with a lid and simmer for at least 3 hours on low heat, stirring occasionally.
- Meat broth: 200 ml
- Salt: to taste
- Ground black pepper: to taste
8
When the stew is almost ready, boil the tagliatelle in salted water until al dente, then drain the water.
- Tagliatelle: 300 g
9
Transfer the pasta to a large skillet, add the stew, butter, grated parmesan, and mix well.
- Butter: 50 g
- Grated Parmesan cheese: 50 g
10
Serve the dish immediately hot, garnished with fresh herbs.