Lamb Ragu D'abruzzo Rose Mary Recipe

Chef Nora Benson

November 01, 2024

Indulge in the rich flavors of Lamb Ragu d'Abruzzo, a comforting Italian dish that warms the soul. Tender lamb is slow-cooked in a savory tomato and red wine sauce, creating a delightful pairing with pasta. Perfect for gatherings or cozy nights in!

When it comes to comfort food, nothing beats a hearty bowl of lamb ragu d'Abruzzo. This dish, steeped in the rustic traditions of Italy’s Abruzzo region, is all about warmth and flavor.

A tender lamb, simmered to perfection with aromatic herbs and a rich, velvety sauce that clings to every strand of pasta. The inviting aroma wafting through your kitchen as it cooks is bound to spark conversations and stir appetites.

If you’re looking for a dish that embodies homestyle Italian cooking and promises to impress at any gathering, you’re in the right place.

What Is Lamb Ragu d'Abruzzo?

Lamb ragu d'Abruzzo is a traditional Italian dish that celebrates the rich culinary heritage of the Abruzzo region. Known for its mountainous terrain and pastoral beauty,

Abruzzo is famous for hearty, robust dishes that use locally sourced ingredients. This variation of lamb ragu features tender pieces of lamb, slowly cooked in a savory sauce made with tomatoes, garlic, and fresh herbs like rosemary. The slow-cooking process allows the flavors to meld beautifully, resulting in a dish that feels like a warm hug on a plate.

The use of lamb gives this ragu a distinct depth of flavor that pairs wonderfully with pasta. You’ll find this dish is not only delicious but also a delightful way to showcase the authentic tastes of Italian cuisine. Whether you're preparing a family meal or hosting friends for dinner, this dish is sure to be a hit.

Ingredients for Lamb Ragu d'Abruzzo

Creating the perfect lamb ragu requires selecting the right ingredients. Here’s what you’ll need:

Lamb: Opt for shoulder or leg cuts, as they are rich in flavor and become tender when braised. Look for well-marbled meat, as the fat will enhance the dish's richness.

Olive Oil: A good-quality extra virgin olive oil not only adds flavor but also elevates the dish's overall profile. It’s worth investing in a bottle that you enjoy tasting on its own.

Onion and Garlic: These aromatics are essential for building the base flavor. Fresh garlic adds a pungent kick that complements the richness of the lamb.

Herbs: Fresh rosemary is a standout in this recipe. Its woodsy aroma pairs beautifully with lamb, while a bay leaf adds depth during the simmering process.

Wine: A dry red wine helps deglaze the pot, bringing all those flavorful bits back into the sauce. Choose a wine you would enjoy drinking, as this will enhance the ragu.

Tomatoes and Stock: Use high-quality crushed tomatoes (preferably San Marzano) for the best flavor. Stock adds a savory background that rounds out the dish.

Why You'll Love This Dish

Lamb ragu d'Abruzzo is more than just a meal; it’s an experience. The slow cooking transforms the lamb into melt-in-your-mouth goodness, and the savory sauce is perfect for mopping up with crusty bread or mixing with pasta.

This dish is ideal for gatherings, especially during cooler months when you crave something warm and filling.

Perfect for Any Occasion

Whether it's a cozy family dinner or a festive gathering with friends, lamb ragu d'Abruzzo shines. It’s the kind of dish that feels special but doesn’t require hours of fussing in the kitchen. Serve it up with a glass of the same wine you used for cooking, and you’ve got a meal that looks and tastes impressive without breaking a sweat.

Cooking Lamb Ragu d'Abruzzo: Step-by-Step Instructions

Step 1: Brown the Lamb

Start by seasoning your lamb pieces with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the lamb, browning on all sides. This should take about 8-10 minutes. Once browned, remove the lamb and set it aside.

Step 2: Sauté the Aromatics

Reduce the heat to medium and add the chopped onion to the pot. Sauté for 5-7 minutes until softened and translucent. Then, add the minced garlic, rosemary, and bay leaf, cooking for another minute until fragrant.

Step 3: Deglaze with Wine

Pour in the dry red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for about 2-3 minutes to reduce slightly.

Step 4: Add Tomatoes and Stock

Return the lamb to the pot and add the crushed tomatoes and stock. If you like a little heat, sprinkle in some red pepper flakes. Stir everything well, ensuring the lamb is submerged in the sauce.

Step 5: Simmer to Perfection

Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for 1.5 to 2 hours. Stir occasionally and add more stock if the sauce gets too thick.

Step 6: Cook the Pasta

While the ragu is simmering, cook your pasta according to package instructions. Tagliatelle or pappardelle are fantastic choices, as they hold onto the sauce beautifully.

Step 7: Serve and Enjoy

Once the lamb is tender and the sauce has thickened, it’s time to serve. Toss the pasta with the ragu, or serve it in bowls topped with the sauce. Finish with a generous sprinkle of freshly grated Parmesan cheese.

Practical Tips

When making lamb ragu d'Abruzzo, I like to set the mood with some Italian music in the background. It really adds to the experience and makes the cooking feel like a celebration.

Also, don’t rush the simmering process; it’s where the magic happens. If you have time, letting it simmer longer will deepen the flavors even more.

If you find yourself with leftovers (though they’re hard to resist), this dish reheats beautifully. Just warm it gently on the stovetop, adding a splash of water or stock to loosen it up.

This dish is perfect for a Sunday family dinner or when you want to impress guests with minimal effort. Pair it with a fresh green salad and a nice bottle of red wine, and you've got a meal that feels like a special occasion.