by Nancy Jo
View
my 4 recipes »
4 tablespoons butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup chopped onion Ask a question about this ingredient
2/3 cups finely chopped carrot Ask a question about this ingredient
2/3 cups finely chopped celery Ask a question about this ingredient
1/2 pound shiitake mushrooms, trimmed and finely sliced Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground pepper Ask a question about this ingredient
3/4 pounds ground lamb Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
28 ounces can whole peeled tomatoes Ask a question about this ingredient
1 pound short pasta like penne rigate Ask a question about this ingredient
freshly grated parmesan or pecorino romano Ask a question about this ingredient
In a medium, heavy saucepan or braising pan, melt 3 tablespoons of the butter and the olive oil over medium-high heat. Add the onion and cook until translucent, adjusting heat so the onion doesn't burn. Add the carrot, celery, mushrooms and rosemary. Season with salt and pepper, and cook, stirring occasionally until the mushrooms are tender, 5 to 10 minutes.
Ask a question about this stepAdd the lamb, breaking up the pieces with a spoon, and cook through. Add the wine and cook at a rapid simmer until the liquid is nearly gone, about20 minutes. Add the tomatoes, chopping them with a spoon. Season with salt and pepper, and simmer gently until the sauce has thickened, about 30 minutes.
Ask a question about this stepBring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Drain, return the pan and stir in the remaining tablespoon of butter. Stir in the lamb ragu. Divide among 4 large, shallow bowls, and sprinkle with cheese and pepper.
Ask a question about this stepI've made this recipe twice now and absolutely love it! It's especially good for leftovers right on top of grilled polenta.
Hi, thanks for sharing the recipe! How much rosemary should one add? Seems to be missing from the recipe. Also, does anyone have some thoughts on why there is no garlic in the recipe? I typically use another lamb ragu recipe that calls for a ton of garlic, so I'm wondering why it's missing here. Is mirepoix usually not accompanied with garlic? Or is it the shitake mushrooms? Hope to hear what people think!