Lamb Ragu Recipe

Cooking Instructions

1. 1

   Prepare the Lamb Ragu

   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté until softened, about 5 minutes.

2. 2

   Brown the Lamb

   Add the lamb shoulder to the pot, cooking until browned on all sides, about 8-10 minutes.

3. 3

   Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.

4. 4

   Simmer with Tomatoes and Wine

   Pour in the crushed tomatoes, red wine, and beef broth. Add oregano, thyme, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, until the lamb is tender.

5. 5

   Cook Cavatelli

   In a separate pot, cook the cavatelli pasta according to package instructions. Drain and set aside.

6. 6

   Finish the Ragu

   Once the lamb is tender, shred it with two forks and return it to the pot. Stir in the frozen peas and smoked potatoes, cooking for an additional 5 minutes until heated through.

7. 7

   Serve

   Serve the ragu over the cooked cavatelli, garnished with fresh parsley.