Indulge in the rich, savory flavors of Italy with our mouthwatering Lamb and Mushroom Ragu! This hearty dish combines tender ground lamb with earthy mushrooms, all simmered in a luscious red wine and tomato sauce that will make your taste buds dance. Perfect for a cozy family dinner or an impressive gathering, this ragu is sure to become a favorite. Ready to elevate your culinary skills and impress your guests? Let’s dive into this delectable recipe that promises to warm your heart and satisfy your cravings!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb ground lamb
- 8 oz mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Dice the onion, mince the garlic, and chop the mushrooms. Set them aside for later use.
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, increase the heat to medium-high and add the ground lamb to the skillet. Cook the lamb for about 8-10 minutes, breaking it up with a wooden spoon, until it is browned and cooked through.
- Once the lamb is browned, add the chopped mushrooms to the skillet. Stir well and cook for another 5 minutes, allowing the mushrooms to release their moisture and soften.
- Pour in the red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 5 minutes, reducing slightly.
- Add the can of crushed tomatoes to the mixture, and season with salt and pepper to taste. Stir everything together until well combined.
- Bring the ragu to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 1 hour, stirring occasionally to prevent sticking.
- After 1 hour, taste the ragu and adjust the seasoning if necessary. If you prefer a thicker sauce, you can simmer it uncovered for an additional 15-20 minutes.
- Once the ragu is ready, remove it from the heat and let it sit for a few minutes. Serve the lamb and mushroom ragu over pasta, polenta, or your choice of side dish, garnished with fresh basil.
Tips
- Prep Ahead: To save time, chop your onions, garlic, and mushrooms in advance. This way, you can focus on cooking without interruption.
- Quality Ingredients: Use high-quality ground lamb and fresh mushrooms for the best flavor. If possible, opt for a good bottle of red wine that you would enjoy drinking.
- Deglaze Wisely: When adding the red wine, make sure to scrape the bottom of the skillet to incorporate all those flavorful browned bits. This adds depth to your ragu.
- Simmer Low and Slow: Allow the ragu to simmer gently for at least an hour. This slow cooking process melds the flavors beautifully, resulting in a rich and satisfying sauce.
- Adjust Consistency: If you prefer a thicker sauce, simply simmer uncovered for the last 15-20 minutes. This will help reduce the sauce to your desired consistency.
- Garnish for Flavor: Don’t skip the fresh basil garnish! It adds a burst of freshness that perfectly complements the rich flavors of the ragu.
- Serve Creatively: While traditional pasta is a classic choice, consider serving this ragu over creamy polenta or even mashed potatoes for a delightful twist.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 85mg
