Lamb Ragù
Ingredients
- One 4-pound lamb shoulder, boned, rolled, and tied
- All-purpose flour, for dusting
- Salt and pepper, to taste
- 3 Cups red wine
- 2 Cups finely diced onion
- 1 Cup finely diced celery
- 1 Cup finely diced carrots
- 1 can crushed San Marzano tomatoes
- 1 1/4 Cup tomato juice
- 5 sprigs fresh thyme
- 3 bay leaves
- 1 Pound fresh pappardelle pasta
- Pinch of red pepper flakes
- 1/2 Cup chopped parsley
- 1 Tablespoon unsalted butter
- Olive oil
- Freshly grated Parmesan cheese, for garnish
Organization Tags
Tags easily organize your Recipe Library
Comments