Tagliatelle with Lamb Ragù
A classic Italian pasta dish featuring luscious lamb ragù, simmered to perfection, served over freshly cooked tagliatelle. Ideal for a cozy dinner.
Nutrition
Calories: 550cal
Carbohydrate: 60g
Protein: 25g
Fat: 24g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
15 min Prep
1 hr 45 min Cook
2 hr Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
- 12 ounces tagliatelle pasta
- Grated Parmesan cheese for serving
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables start to soften. Stir occasionally to avoid burning.
- Add the minced garlic and cook for another minute, until fragrant. Add the ground lamb, breaking it up with a wooden spoon. Cook until the lamb is browned all over, about 8 minutes.
- Pour in the red wine and let it simmer for about 5 minutes to reduce slightly. This will also deglaze the pan.
- Stir in the crushed tomatoes, tomato paste, rosemary, thyme, and bay leaf. Lower the heat to a simmer, cover, and cook for 1 hour and 15 minutes. Stir occasionally.
- While the ragù is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente.
- Once the ragù is done, taste and add salt and pepper as needed. Remove the bay leaf.
- Combine the cooked tagliatelle with the lamb ragù. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water.
- Serve the tagliatelle with a generous amount of grated Parmesan cheese and a sprinkle of fresh parsley.
