Lidia Bastianich Lamb Ragu Recipe

Introduction

Hi there, fellow foodies! As a cooking enthusiast, I’m always on the lookout for new and exciting recipes to try out in my kitchen. Recently, I stumbled upon a recipe for Lamb Ragu by none other than the legendary Lidia Bastianich. I couldn’t resist giving it a try and boy, was it worth it! In this article, I’ll be sharing the recipe with you and my personal experience making it.

Curiosities, Statistics, Facts, and Interesting Information

• Lidia Bastianich is an Italian-American chef, author, and restaurateur.
• She has authored several cookbooks and hosted multiple cooking shows on television.
• Lamb Ragu is a traditional Italian dish that originated in the region of Abruzzo.
• The dish is made with lamb meat, tomatoes, and a variety of herbs and spices.
• Lamb is a great source of protein and is rich in essential vitamins and minerals.
• A survey conducted by the National Restaurant Association found that Italian cuisine is a favorite among Americans.

Ingredients

• 1 pound ground lamb
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1/2 cup red wine
• 1 can (28 oz.) crushed tomatoes
• 1/2 cup water
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste

Instructions

Here’s how to make Lidia Bastianich’s Lamb Ragu:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and sauté for about 5 minutes or until the vegetables are soft and translucent.
3. Add the ground lamb and cook until browned, breaking it up with a wooden spoon.
4. Add the red wine and cook until it evaporates.
5. Add the crushed tomatoes, water, bay leaf, oregano, basil, salt, and pepper.
6. Bring the mixture to a simmer and cook for about 45 minutes or until the sauce has thickened.
7. Remove the bay leaf and serve the ragu over your favorite pasta.

My Experience

I followed Lidia Bastianich’s recipe to a tee and the result was nothing short of amazing. The lamb was tender and flavorful, and the sauce was rich and aromatic. I served it over some freshly made fettuccine and my family couldn’t get enough of it. It was a hit!

FAQs

What can I substitute for lamb in this recipe?

You can substitute ground beef or turkey for the lamb if you prefer. However, keep in mind that the flavor and texture of the dish may be slightly different.

Can I make this recipe ahead of time?

Yes, you can make the lamb ragu up to 2 days ahead of time and store it in the refrigerator. Simply reheat it in a pot over medium heat before serving.

What type of pasta should I serve with this dish?

You can serve the lamb ragu with any type of pasta you like, but I personally prefer it with fettuccine or pappardelle.