Lamb & Mutton
Lamb Ragu Bucatini
Description
The spices in this lamb ragu are the secret to making a rich pasta sauce in just an hour.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-size (10-ounce) yellow onion, chopped (about 1 1/2 cups)
- 5 garlic cloves, crushed (about 3 tablespoons)
- 1 pound ground lamb
- 1 cup dry red wine
- 1 cup chicken stock
- 1 (14.5-ounce) can whole tomatoes, undrained
- ¼ cup finely chopped fresh oregano or 3 tablespoons dried oregano
- 3 tablespoons ground coriander
- 2 dried bay leaves
- 4 teaspoons ground Espelette pepper, divided, plus more to taste
- Kosher salt, to taste
- 1 pound fresh, uncooked bucatini pasta
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
- 1 tablespoon plus 1 teaspoon grated lemon zest (from 2 lemons)
- 1 teaspoon dried oregano
- 12 pitted kalamata olives (about 1/4 cup)
Directions
- Melt butter in a large high-sided skillet over medium; add onion, and cook, stirring often, until softened but translucent, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add lamb, and cook, stirring often and breaking up meat using a wooden spoon, until lightly browned, 6 to 8 minutes. Add wine; reduce heat to medium-low, and simmer until reduced by half, 6 to 8 minutes. Add stock, and simmer until reduced by half, 6 to 8 minutes. Add tomatoes with juices, breaking up loosely using a wooden spoon; stir in fresh oregano, coriander, bay leaves, and 2 teaspoons of the Espelette pepper.
- Reduce heat in skillet to medium-low; simmer until sauce thickens and becomes bubbly, about 20 minutes, stirring every few minutes to prevent burning. Add salt and additional Espelette pepper to taste. Remove and discard bay leaves.
- While sauce simmers, bring a large pot of lightly salted water to a boil over medium-high. Add pasta, and cook according to package directions until al dente. Drain, reserving 1/2 cup cooking water; set aside until ready to use.
- Stir together cheese, lemon zest, and dried oregano in a small bowl. Set aside.
- Add cooked pasta, olives, reserved 1/2 cup cooking water, and remaining 2 teaspoons Espelette pepper to sauce in skillet, stirring constantly until sauce coats pasta. Divide evenly among 4 bowls, and top evenly with reserved cheese mixture.
