Lamb And Mushroom Ragu Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
• STEP 2.Remove the lamb from the pot and set aside. In the same pot, add the onions, carrots, and celery. Cook until softened.
• STEP 3.Add the garlic, mushrooms, and tomato paste. Cook for a few minutes until the mushrooms release their moisture.
• STEP 4.Return the lamb to the pot and add the red wine, beef broth, crushed tomatoes, and herbs. Bring to a simmer.
• STEP 5.Cover the pot and let the ragu simmer for 2-3 hours, until the lamb is tender and the flavors have melded together.
• STEP 6.Season with salt and pepper to taste. Serve the lamb and mushroom ragu over pasta or polenta, garnished with fresh herbs.

Cooking Tips

• For a richer flavor, use a combination of different types of mushrooms, such as cremini, shiitake, and porcini.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the pot when adding the tomato paste.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Storage and Serving

• Store any leftover lamb and mushroom ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
• Serve the lamb and mushroom ragu over pasta or creamy polenta, and garnish with fresh herbs for added freshness.