Ingredients
Scale
- 2 1/2 lbs lamb shoulder, trimmed and cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 4 oz 'nduja sausage
- 1 can (28 oz) crushed tomatoes
- 1 cup dry red wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- For serving: cooked pasta, grated pecorino cheese, fresh mint leaves
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add lamb chunks in batches and sear until browned on all sides. Remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
- Add 'nduja sausage and break it up with a spoon, cooking for 2–3 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute. Pour in red wine and deglaze the pan, scraping up any browned bits. Simmer until wine reduces by half, about 5 minutes.
- Return lamb to the pot. Add crushed tomatoes, beef stock, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2–3 hours, until lamb is fork-tender.
- Remove lid and shred lamb with two forks directly in the pot. Discard bay leaf. Cook uncovered for 10–15 minutes to thicken the sauce if desired.
- Serve over cooked pasta, topped with grated pecorino and fresh mint.
Notes
This ragù can be made a day ahead and refrigerated; flavors deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 10 g
- Fat: 36 g
- Carbohydrates: 22 g
- Protein: 48 g