Lamb Ragu D’Abruzzo Rose Mary is a rich and comforting dish that brings the rustic flavors of Italy right to our table. Originating from the Abruzzo region, this recipe combines tender lamb slow-cooked in a savory tomato sauce infused with fresh rosemary, creating a perfect balance of earthy and aromatic notes. It’s a dish that’s both hearty and elegant, ideal for cozy dinners or special occasions.
What makes this lamb ragu stand out is its simplicity and depth of flavor. By using quality ingredients and allowing the sauce to simmer slowly, we develop a luscious texture that pairs beautifully with pasta or polenta. Whether you’re a seasoned cook or just looking to try something new, this recipe is straightforward and rewarding, promising a delicious taste of Italy in every bite.
Ingredients
To create the authentic Lamb Ragu D’Abruzzo Rose Mary, we carefully select each ingredient to layer deep and balanced flavors. Below is the complete list organized into categories for your convenience.
Lamb and Meat Ingredients
- 2 lbs (900 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 4 oz (115 g) pancetta or unsmoked bacon, finely chopped
- 1/2 cup (50 g) grated Pecorino Romano cheese (used later for serving)
Vegetables and Aromatics
- 1 large yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Herbs and Spices
- 3 sprigs of fresh rosemary
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper (to taste)
Liquids and Sauces
- 1 cup (240 ml) dry red wine
- 28 oz (800 g) crushed San Marzano tomatoes (canned or fresh)
- 1 cup (240 ml) low-sodium beef broth
- 2 tablespoons extra virgin olive oil
Optional Garnishes
- Freshly chopped parsley
- Additional Pecorino Romano cheese
- A drizzle of high-quality extra virgin olive oil before serving
| Ingredient Category | Ingredients |
|---|---|
| Lamb and Meat | Lamb shoulder (2 lbs), pancetta (4 oz), Pecorino Romano cheese (½ cup grated) |
| Vegetables and Aromatics | Yellow onion (1 large), carrots (2 medium), celery stalks (2), garlic cloves (4) |
| Herbs and Spices | Fresh rosemary (3 sprigs), bay leaves (2), dried oregano (1 tsp), salt, black pepper |
| Liquids and Sauces | Dry red wine (1 cup), crushed San Marzano tomatoes (28 oz), beef broth (1 cup), olive oil (2 tbsp) |
| Optional Garnishes | Chopped parsley, Pecorino Romano cheese, extra virgin olive oil |
Equipment Needed
To achieve the perfect Lamb Ragu D’Abruzzo Rosemary texture and flavor, having the right equipment is essential. Let’s gather our tools before we begin:
- Heavy-Bottomed Dutch Oven: This is crucial for even heat distribution and slow simmering. Its thick base prevents scorching and helps develop deep flavors.
- Sharp Chef’s Knife: For finely dicing the onion, carrots, celery, and mincing garlic with precision and safety.
- Cutting Board: A sturdy surface to handle all your vegetable and meat prep.
- Wooden Spoon or Silicone Spatula: For stirring the ragu gently during cooking without scratching the pot.
- Measuring Cups and Spoons: Accuracy matters for liquids like wine, broth, and olive oil, and herbs and spices.
- Grater: To finely grate the Pecorino Romano cheese for serving.
- Ladle: To serve the rich sauce neatly over pasta or polenta.
- Large Bowl: For holding chopped vegetables or to rest the lamb pieces before cooking.
- Tongs: Helpful for turning lamb pieces during browning.
| Equipment | Purpose |
|---|---|
| Heavy-Bottomed Dutch Oven | Slow cooking, even heat distribution |
| Sharp Chef’s Knife | Precise chopping and mincing |
| Cutting Board | Safe and stable prep surface |
| Wooden Spoon or Silicone Spatula | Stirring without scratching |
| Measuring Cups and Spoons | Accurate ingredient measurement |
| Grater | Finely shredding cheese |
| Ladle | Neat sauce serving |
| Large Bowl | Prepping and holding ingredients |
| Tongs | Handling and turning lamb |
Pro Tip: Use a heavy-bottomed Dutch oven to maintain consistent low heat for several hours, as this is key to tenderizing the lamb and developing that rich, aromatic ragu we aim for.
By preparing this essential equipment, we set the stage to create an indulgent and authentic Lamb Ragu D’Abruzzo Rosemary experience in our own kitchen.
Prep Work
Before diving into the cooking process of the Lamb Ragu D’Abruzzo Rosemary, thorough Prep Work ensures consistent flavor development and smooth execution. Let’s organize our ingredients and tools methodically to honor this traditional Italian dish.
Preparing the Lamb
We start by trimming the 2 lbs lamb shoulder to remove excess fat and silver skin for tender, melt-in-your-mouth texture. Cut the lamb into 1-inch cubes for even browning and slow cooking.
- Pat the lamb dry with paper towels to encourage a rich sear.
- Keep the lamb at room temperature for 20 minutes before cooking to promote even cooking.
- Dice 4 oz pancetta finely for rendering its flavorful fat into the sauce.
Chopping Vegetables
Precision in chopping guarantees balanced texture and optimal flavor release.
- Large yellow onion: Peel and finely dice.
- Two medium carrots: Peel and cut into small ¼-inch cubes.
- Two celery stalks: Trim ends and chop into ¼-inch cubes.
- Four garlic cloves: Mince finely to avoid burning when added.
We recommend setting a timer and using a sharp chef’s knife for safety and efficiency. All vegetables should be uniform to ensure they soften evenly during the slow simmer.
Measuring Spices and Herbs
Accurate measurement of herbs and spices is key to authentic taste.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh rosemary | 2 sprigs | Whole, for infusing |
| Bay leaves | 2 leaves | Whole, removed later |
| Dried oregano | 1 tsp | Ground |
| Salt | 1.5 tsp | To taste, divided |
| Black pepper | 1 tsp | Freshly ground |
We suggest measuring these out in advance and placing them in small bowls or ramekins — a technique called mise en place — streamlining the cooking process and preventing over-seasoning.
“Using fresh rosemary sprigs rather than chopped rosemary allows a subtle aroma to infuse the sauce gently during the slow cooking without overpowering it.”
By organizing the lamb, vegetables, and herbs before cooking, we set the foundation for a perfectly balanced, deeply flavorful Lamb Ragu D’Abruzzo Rosemary.
Cooking Instructions
Follow these detailed steps to create an authentic and flavorful Lamb Ragu D’Abruzzo Rosemary. Each stage builds layers of rich taste and tender texture, ensuring a memorable meal.
Browning the Lamb
- Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat.
- Once the oil shimmers, add the cubed lamb shoulder in a single layer. Avoid crowding the pan to ensure proper browning.
- Cook the lamb cubes undisturbed for about 4 minutes on each side until they develop a rich, golden crust.
- Use tongs to turn the lamb carefully. Once browned, transfer the pieces to a large bowl and set aside.
Browning the lamb seals in the juices and creates a deep, savory base flavor critical to the ragu.
Sautéing Vegetables and Aromatics
- In the same Dutch oven, add 4 oz of diced pancetta. Cook over medium heat until it renders its fat and becomes crisp, about 5 minutes.
- Add the diced yellow onion, celery, and carrots that we prepared earlier. Stir frequently with a wooden spoon.
- Sauté the vegetables until they soften and golden edges form, around 10 minutes.
- Add 4 minced garlic cloves, 2 sprigs of fresh rosemary, 2 bay leaves, and 1 teaspoon dried oregano. Stir for 1 minute until fragrant.
- Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits (fond). Let the wine reduce by half, approx. 5-7 minutes.
This step lifts maximum aromatic flavor, enriching the sauce with depth from pancetta and herbs.
Simmering the Ragu
- Return the browned lamb cubes to the Dutch oven.
- Add 28 oz of crushed San Marzano tomatoes and 1 cup low-sodium beef broth. Stir gently to combine.
- Bring the mixture to a simmer, then reduce heat to low. Cover partially with a lid to allow steam to escape.
- Let the ragu cook low and slow for 2 to 2½ hours, stirring every 20 minutes to prevent sticking.
- The lamb should be fork-tender, and the sauce will thicken and concentrate its flavors.
“Slow simmering is the secret to unlocking the tender texture and rich complexity characteristic of our Lamb Ragu D’Abruzzo Rosemary.”
Adjusting Seasoning and Final Touches
- Taste the ragu and season with salt and freshly ground black pepper as needed.
- Remove and discard the rosemary sprigs and bay leaves.
- Stir in ½ cup grated Pecorino Romano cheese right before serving for a salty, umami boost.
- Optionally garnish with freshly chopped parsley and an extra drizzle of high-quality olive oil.
| Ingredient | Final Amount |
|---|---|
| Lamb shoulder | 2 lbs |
| Pancetta | 4 oz |
| Yellow onion | 1 large, diced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic cloves | 4, minced |
| Fresh rosemary | 2 sprigs |
| Bay leaves | 2 |
| Dried oregano | 1 teaspoon |
| Dry red wine | 1 cup |
| Crushed San Marzano tomatoes | 28 oz |
| Low-sodium beef broth | 1 cup |
| Extra virgin olive oil | 2 tablespoons + drizzle for serving |
| Pecorino Romano cheese | ½ cup grated + extra for garnish |
| Salt and black pepper | To taste |
Serve the ragu piping hot over your favorite pasta, polenta, or crusty bread to fully enjoy the rustic charm of this Italian classic.
Serving Suggestions
To fully appreciate the Lamb Ragu D’Abruzzo Rosemary, serving it with complementary sides and garnishes enhances its rich and savory profile. Let’s explore the best ways to present this rustic Italian classic.
Pasta Pairings
For a hearty dish like Lamb Ragu D’Abruzzo Rosemary, pasta shapes that hold sauce well create the perfect bite. Consider these options:
| Pasta Type | Description | Why It Works |
|---|---|---|
| Pappardelle | Wide flat ribbons | Captures chunky ragu perfectly |
| Rigatoni | Large tubes with ridges | Holds thick sauce inside grooves |
| Fettuccine | Medium-width flat noodles | Balances delicate and robust |
| Orecchiette | Small ear-shaped pasta | Scoops up tender lamb effectively |
We recommend cooking pasta al dente to provide a slight chew that contrasts beautifully with the melting lamb and rich tomato sauce.
Side Dishes
Pairing Lamb Ragu D’Abruzzo Rosemary with thoughtfully chosen sides elevates the meal:
- Creamy Polenta: Soft polenta’s velvety texture complements the ragu’s robust flavors.
- Crusty Italian Bread: Ideal for soaking up every drop of the luscious sauce.
- Roasted Seasonal Vegetables: Adds freshness and balance; think asparagus or bell peppers.
- Simple Mixed Green Salad: A light vinaigrette cuts through the richness for a clean finish.
Each side dish adds layers of texture and flavor, making the dining experience more dynamic and satisfying.
Garnishing Tips
To finish our Lamb Ragu D’Abruzzo Rosemary with flair and depth, we suggest these garnishes:
- Freshly Grated Pecorino Romano Cheese: Adds sharpness and a salty punch.
- Chopped Fresh Rosemary or Parsley: Brings aromatic brightness and a burst of color.
- Drizzle of High-Quality Extra Virgin Olive Oil: Enhances richness and adds a subtle fruity note.
“Just a sprinkle and drizzle turn a home-cooked ragu into a restaurant-worthy masterpiece.” We always garnish right before serving to preserve freshness and vibrant flavors.
Make-Ahead and Storage Tips
To fully enjoy the rich flavors of Lamb Ragu D’Abruzzo Rosemary, planning ahead is key. Here are our best tips to make this delicious dish ahead and store it safely without sacrificing taste.
Make-Ahead Tips
- Prepare the ragu up to 2 days in advance. This allows the flavors to deepen and meld perfectly. After cooking, let the ragu cool to room temperature before refrigerating.
- Reheat gently over low heat, stirring occasionally to prevent sticking and preserve the tender texture of the lamb.
- Consider making the ragu base and pasta separately. Cook your preferred pasta fresh before serving and toss with the warm ragu for the best texture contrast.
Storage Guidelines
Proper storage keeps the ragu fresh and flavorful longer. Follow these recommendations:
| Storage Method | Timeframe | Tips |
|---|---|---|
| Refrigeration | 3 to 4 days | Store in airtight containers. Cool before sealing and refrigerate promptly. |
| Freezing | Up to 3 months | Use heavy-duty freezer bags or airtight containers. Label with date and contents. |
| Thawing | 12 to 24 hours in fridge | Avoid thawing at room temperature to reduce food safety risks. |
“For the fullest flavor and tender texture, slow reheating on the stove with occasional stirring is ideal.”
Reheating Instructions
- Transfer the ragu to a heavy-bottomed saucepan.
- Add a splash of water or broth to loosen the sauce if thickened.
- Warm over low heat for 10–15 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
By mastering these Make-Ahead and Storage Tips, we ensure every bite of our Lamb Ragu D’Abruzzo Rosemary tastes as vibrant and comforting as when freshly made.
Conclusion
Lamb Ragu D’Abruzzo Rosemary is a dish that brings warmth and tradition to any table. Its rich flavors and tender texture make it a standout choice for those who appreciate authentic Italian cooking.
With just a few quality ingredients and some patience, we can create a meal that feels both special and comforting. Whether for a family dinner or a gathering with friends, this recipe promises to impress and satisfy every time.
Let’s embrace the joy of slow cooking and savor the delicious results that this classic ragu delivers.
Frequently Asked Questions
What makes Lamb Ragu D’Abruzzo Rosemary special?
Lamb Ragu D’Abruzzo Rosemary is unique because it combines tender, slow-cooked lamb with aromatic rosemary and savory tomato sauce. This creates a rich, earthy flavor typical of Italy’s Abruzzo region, perfect for cozy dinners.
Can beginners cook this Lamb Ragu recipe?
Yes, the recipe is straightforward and suitable for both beginners and experienced cooks. Clear instructions and simple ingredients make it easy to follow and rewarding.
What equipment do I need to prepare this dish?
Essential tools include a heavy-bottomed Dutch oven, a sharp chef’s knife, and measuring spoons and cups. Using quality equipment helps achieve the best cooking results.
How long should I cook the Lamb Ragu?
The ragu should simmer gently for 2 to 2½ hours. This slow cooking tenderizes the lamb and deepens the flavors.
What pasta or sides go well with Lamb Ragu?
Pappardelle and rigatoni pasta are ideal because they hold the sauce well. Creamy polenta and crusty Italian bread also pair wonderfully.
Can I make Lamb Ragu ahead of time?
Yes, it can be prepared up to 2 days in advance to let the flavors deepen. It also freezes well if stored properly.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days or freeze. Reheat gently on low heat to preserve the lamb’s tender texture.
What are good garnishes for this dish?
Freshly grated Pecorino Romano cheese, chopped fresh herbs, and a drizzle of high-quality olive oil add extra flavor and a beautiful finish.