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Lamb ragu dabruzzo rose mary recipe

Lamb Ragu D'abruzzo Rose Mary Recipe: A Hearty Italian Dish

Savor rich, slow-cooked flavors with this Lamb ragu dabruzzo rose mary recipe! A hearty, aromatic dish perfect for cozy dinners and special occasions.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon or Spatula
  • Knife and Cutting Board
  • Measuring cups and spoons
  • Stovetop

Ingredients
  

  • 2 lbs 900 g lamb shoulder or stew meat, cut into 1-inch pieces 
  • 3 tablespoons olive oil 
  • 1 large onion finely chopped 
  • 2 carrots peeled and diced 
  • 2 celery stalks diced 
  • 4 cloves garlic minced
  • 1 cup 240 ml red wine 
  • 28 oz 800 g crushed tomatoes
  • 1 cup 240 ml beef or chicken broth 
  • 2 tablespoons tomato paste
  • 2 teaspoons dried rosemary or 2 tablespoons fresh rosemary finely chopped 
  • 1 teaspoon dried thyme 
  • 1 bay leaf 
  • Salt and freshly ground black pepper to taste 
  • Fresh parsley chopped, for garnish 
  • Grated Parmesan cheese for serving 
  • Pasta or polenta for serving 

Instructions
 

Brown the Lamb:

  • Season the lamb pieces with salt and pepper. 
  • In a large pot or Dutch oven, heat olive oil over medium-high heat. 
  • Add the lamb in batches, browning on all sides. Remove and set aside. 

Sauté Vegetables:

  • In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. 
  • Add minced garlic and cook for an additional minute until fragrant.

Deglaze and Combine:

  • Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until slightly reduced. 
  • Stir in tomato paste, crushed tomatoes, broth, rosemary, thyme, and bay leaf.
  • Return the browned lamb to the pot.

Simmer:

  • Bring the mixture to a simmer.
  • Reduce heat to low, cover, and let it cook for 2 to 2.5 hours, or until the lamb is tender and the sauce has thickened.

Season and Serve:

  • Remove the bay leaf.
  • Adjust seasoning with salt and pepper to taste.
  • Serve over pasta or polenta, garnished with chopped parsley and grated Parmesan cheese. 

Video

Notes

Nutrition Facts (Per Serving)
  • Calories: 450 kcal
  • Total Fat: 25g
    • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 600mg
  • Total Carbohydrates: 20g
    • Dietary Fiber: 5g
    • Sugars: 10g
  • Protein: 30g
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Keyword Abruzzo cuisine, hearty stew, Italian pasta sauce, lamb ragu