Lamb Ragu with Red Pepper: A Comforting Recipe to Savor

Traditionally, ragu is made with beef, but lamb offers a unique depth of flavor that elevates the dish. It has a tender texture and subtle gamey taste that beautifully beautifully complements the tomato-based sauce and spices. By adding red pepper, we introduce a fresh layer of flavor that pairs well with the lamb, enhancing its savory elements while adding a hint of sweetness and a touch of heat.

Ingredients

Here’s what you’ll need to make a hearty lamb ragu with red pepper:

• 1.5 lbs ground lamb (or lamb shoulder, finely chopped)
• 1 large red bell pepper, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, grated or finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken or beef broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh basil for garnish
• Pasta, polenta, or crusty bread for serving

Optional Ingredients for Extra Flavor:

• ½ tsp red pepper flakes (for extra heat)
• ½ cup grated Parmesan cheese (for serving)
• Fresh rosemary, finely chopped

1. Prepare the Ingredients

   Start by chopping and prepping all the vegetables. Dice the red bell pepper, onion, and carrot. Mince the garlic, and set everything aside in separate bowls. This makes the cooking process smooth and efficient.

2. Sear the Lamb

   Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil, and once it's hot, add the lamb. Season with salt and pepper, and cook until browned and slightly crispy, about 5-7 minutes. Transfer the lamb to a bowl with a slotted spoon, leaving the rendered fat in the pot.

3. Sauté the Vegetables

   In the same pot, add the diced onion and grated carrot. Cook until softened, about 5 minutes. Then, add the red bell pepper and garlic, and cook for another 2-3 minutes until fragrant.

4. Add the Tomato Paste and Herbs

   Push the vegetables to the pot's side, and add the tomato paste directly to the pan. Cook for 1-2 minutes to caramelize it slightly, enhancing the depth of flavor. Stir in the oregano, thyme, bay leaf, and (if using) the red pepper flakes and rosemary.

5. Deglaze and Simmer

   Then, add the crushed tomatoes and broth. Return the browned lamb to the pot and stir everything together.

6. Let It Simmer

   Reduce the heat to low, cover, and let the ragu simmer for at least 45 minutes to an hour. The longer it cooks, the richer the flavors will become. If needed, stir occasionally, and add more broth to keep the ragu from drying out.

7. Season and Serve

   Taste the ragu and adjust the seasoning with salt and pepper as needed. Serve it over your choice of pasta, creamy polenta, or crusty bread. Garnish with fresh basil and a sprinkle of Parmesan cheese for added flavor.

1. Choose the Right Cut of Lamb: Consider using lamb shoulder instead of ground lamb for an extra rich flavor. Its higher fat content will melt down and infuse the ragu with deep flavor.
2. Add Layers of Herbs: Don’t be afraid to mix dried and fresh herbs. Fresh rosemary, thyme, and basil can make a big difference in flavor.
3. Cook Low and Slow: The longer the ragu simmers, the better it tastes. The meat becomes incredibly tender, and the flavors meld beautifully over time.
4. Use Fresh Tomatoes: For a brighter tomato flavor, consider mixing fresh and canned tomatoes. The freshness adds a lightness to the dish that pairs well with lamb.
5. Finish with a Splash of Cream: If you prefer a creamier ragu, add a splash of heavy cream or mascarpone cheese just before serving. It helps to round out the acidity of the tomatoes and brings a luxurious texture.

How to Serve Lamb Ragu with Red Pepper

Lamb ragu is incredibly versatile, and here are a few serving ideas to make the most of this comforting dish:

1. With Pasta: Lamb ragu pairs perfectly with pappardelle, tagliatelle, or rigatoni. The broad noodles capture the rich sauce, making every bite delightful.
2. Over Polenta: Serve the ragu over creamy polenta for a hearty alternative. The polenta absorbs the sauce, creating a warm, comforting dish.
3. With Crusty Bread: Sometimes, simplicity is best. Serve the lamb ragu with a warm, crusty loaf of bread. Tear off pieces and dip them in the sauce for a satisfying, rustic meal.
4. As a Filling for Stuffed Vegetables: For a unique twist, use the lamb ragu for bell peppers, zucchini, or eggplant. Top with cheese and bake until bubbly for a wholesome meal.

Storing and Reheating Leftovers

Lamb ragu stores well in the refrigerator for up to four days. It also freezes beautifully, making it an excellent option for meal prep. To reheat, simply warm it in a pot over low heat, adding a splash of broth or water to loosen the sauce if needed.

Pairing Suggestions

If you are looking to enjoy this dish without alcohol, you have several beautiful options:

1. Sparkling Water with Fresh Citrus: A chilled glass of sparkling water with lemon or orange slices provides a refreshing counterbalance to the rich flavors of the lamb ragu.
2. Herbal Iced Tea: Iced tea made with herbs like mint, chamomile, or rosemary can enhance the dish's flavors without overpowering it.
3. Apple or Pear Cider: A non-alcoholic apple or pear cider brings a subtle sweetness that pairs well with the savory and spicy notes of the lamb ragu.
4. Cranberry or Pomegranate Juice: These tart juices offer a nice contrast to the richness of the lamb ragu, with just enough acidity to cut through the dish.

About One Stop Halal

Welcome to the Home of Halal Lamb. We carry various lamb cuts that are hard to find elsewhere. We deliver to your doorstep anywhere in the United States within 1-2 business days.