Al Bronzo® Orecchiette with Lamb Ragout
Al Bronzo® Orecchiette with Lamb Ragout
1 hours 15 minutes total
This easy lamb ragout recipe uses ground lamb braised in olive oil, garlic, red wine, and crushed tomatoes. Toss with Barilla® Al Bronzo® Orecchiette pasta and top with freshly grated Romano Cheese.
Chef Lorenzo Boni Recipes
Chef Lorenzo's Recipe Collection
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette pasta |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Clove garlic, minced |
| 1 | Pound ground lamb |
| 1/2 | Cup red wine |
| 2 | Cups crushed canned tomatoes |
| 1/2 | Cup Romano cheese, grated |
| To Taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Which wine should you use for a ragout recipe?
Chef Lorenzo Boni weighs in with his recommendation. “For a ragout recipe, I suggest using a full body, dry red wine. My preference is a Cabernet, Shiraz, Chianti, or Barbera. Avoid sweeter, lighter wines like Pinot noir.”
Step 1
In a skillet sauté garlic with olive oil for one minute, add lamb and brown over high heat, about 15 minutes.
Step 2
Deglaze with red wine, reduce completely, then add tomatoes, salt, pepper and 2 cups hot water. Simmer for 45 minutes, if needed add more hot water along the way.
Step 3
Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta and toss with meat sauce over high heat until perfectly combined.
Step 4
Turn off the heat and stir in cheese before serving.
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta