Christmas Lamb Ragu - ★Cooking Recipes★

A warm, festive-inspired meal, perfect for the holiday season (or any time of year!). Courtesy of Annie Buttus of That Little Place by the Lights.
Directions for: Christmas Lamb Ragu

Ingredients

2 Tbsp olive oil

1 onion, chopped

1 stalks celery, chopped

1 carrot, chopped

1 boneless lamb shoulder, cut into 1/2-inch cubes

cup dry red wine

1 tsp tomato paste

2 cup chicken broth, warmed

1 leaves bay

2 sprig thyme, leaf only

1 box (17 oz) rigatoni noodles

Parmiggiano cheese, grated, to taste

Directions

1. Heat oil in a pan over medium. Add onion, celery, and carrot; stir for 5 minutes, or until onions are translucent. Add lamb to pan; stir and cook for 10 minutes, or until all sides are brown.

2. Add red wine. Using a wooden spoon, gently loosen any bits from the bottom of pan; cook for a few minutes until the wine has reduced by .

3. Stir in tomato paste, broth, bay leaf, and 1 sprig thyme. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes so that spices fully blend with sauce.

4. Cook rigatoni in boiling water for 10 minutes, or until pasta is al dente. Strain noodles and combine with sauce. Garnish with thyme and grated Parmiggiano.

See more: Pasta, Christmas, Lamb, Main, Dinner, Italian, Comfort Food, Vegetables