This Lamb Ragu is a rich and hearty dish perfect for a comforting meal. Slow-cooked lamb is combined with a flavorful tomato sauce, making it a perfect topping for pasta or polenta.
Ingredients
- 500 grams lamb shoulder cut into chunks
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 400 grams canned tomatoes crushed
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown on all sides. Remove lamb from the pot and set aside.
- In the same pot, add chopped onion and garlic. Sauté until onion is translucent.
- Return the lamb to the pot, then add crushed tomatoes, beef broth, oregano, thyme, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2 hours, or until the lamb is tender.
- Serve the ragu over pasta or polenta, and enjoy.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 95mgSodium: 600mgPotassium: 780mgFiber: 3gSugar: 6gVitamin A: 750IUVitamin C: 12mgCalcium: 60mgIron: 3.5mg