Lamb Ragu over Penne Rigate

Name: Lamb Ragu over Penne Rigate
Total time: 45 min
Ingredients: 2 to 4 tablespoons extra olive oil; 2 large carrots, peeled and diced into 1⁄4-inch cubes, about 1 cup; 1 medium onion, peeled and diced into 1⁄4-inch cubes, about 1 cup; 1 medium red bell pepper, diced into 1⁄4-inch cubes, about 1 cup; 4 ounces thickly sliced bacon, diced into 1⁄4-inch cubes, about 1 cup; 1 pound boneless lamb shoulder, cut into 1⁄2-inch pieces; 1 cup red wine; 1 cup beef stock; 1 (28-ounce) can diced tomatoes; 1 bay leaf; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 pound penne rigate, about 4 cups; Pecorino Romano cheese, grated

Estate Comforts

Lamb Ragu over Penne Rigate

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The Strategy:

This versatile dish offers delightful flexibility, allowing you to prepare your pasta just before serving or hold the sauce separately for ideal integration. Celebrate the harmonious marriage of textures and flavors by deciding if your pasta will lightly kiss the sauce, allowing its distinct character to shine, or luxuriate in a richer, immersive embrace. Present this exceptional creation to your guests, inviting them to savor the exquisite balance you've crafted, whether as a delicate accompaniment or a vibrant, sauce-laden star.

Serves: 6 to 8 | Total Time: 45 minutes till it’s ready

Ingredients

For ragu meat and vegetables

2 to 4 tablespoons extra olive oil
2 large carrots, peeled and diced into 1⁄4-inch cubes, about 1 cup
1 medium onion, peeled and diced into 1⁄4-inch cubes, about 1 cup
1 medium red bell pepper, diced into 1⁄4-inch cubes, about 1 cup
4 ounces thickly sliced bacon, diced into 1⁄4-inch cubes, about 1 cup
1 pound boneless lamb shoulder, cut into 1⁄2-inch pieces

For ragu braising liquid and seasonings

1 cup red wine
1 cup beef stock
1 (28-ounce) can diced tomatoes
1 bay leaf
1 teaspoon kosher salt
1 teaspoon coarse black pepper

For serving

1 pound penne rigate, about 4 cups
Pecorino Romano cheese, grated

Overhead prep shot of boneless lamb shoulder, bacon, diced carrots, onion, red bell pepper, red wine, beef stock, diced tomatoes, bay leaves, penne rigate, and Pecorino Romano cheese

Instructions

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the carrots, onion, and red pepper. Cook until the veggies begin to soften and turn golden, about 5 to 8 minutes. Use a slotted spoon to transfer the veggies to a platter.
Add 1 more tablespoon oil to the pot. Add the bacon and cook until the bacon is just crisp and golden. Use the slotted spoon to transfer the bacon to the same platter.
Add the lamb to the pot. (You can add more oil, if needed). Cook until the lamb browns on all sides, about 3 to 5 minutes.
Scrape the veggies and bacon back into the pot. Pour in the wine. Reduce the heat to medium and cook until most of the liquid disappears.
Pour in the beef stock and tomatoes. Bury the bay leaf in the liquid. Season with salt and pepper. Cover the pot with a lid and simmer until the lamb is tender and cooked through, about 30 minutes.
Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. The pasta should be tender but not mushy. Drain the pasta.
Divide the pasta into bowls and top with a ladleful of ragu. Grate cheese over the top.

Extreme close-up action shot violently deglazing a pot of seared lamb, bacon, and caramelized vegetables with a heavy splash of red wine

The full recipe lives in the Vault

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Make It \u201cMy Way\u201d:
Other substitutions for pancetta in this dish are julienne slices of prosciutto, soppressata and salami. You can also substitute canned crushed tomatoes with roasted cherry tomatoes..

The Heart of the Table

This is a dark, masculine, incredibly sophisticated pasta dish. While American-style pasta casseroles rely on vast quantities of melted cheese for comfort, this traditional Italian approach relies on the slow extraction of deeply savory, earthy flavors from the lamb shoulder and bacon. It is a stunning centerpiece for a formal winter dinner party.

A gorgeous single-view lifestyle photo of freshly prepared Lamb Ragu over Penne Rigate.

Neighborly Grace

THE PRESENTATION: Do not pre-mix the pasta and the sauce in the kitchen. Plate the naked pasta in individual dark ceramic bowls, and carefully ladle a heavy pool of the rich lamb ragu directly into the center. This presentation is incredibly striking and allows the diner to control the sauce-to-pasta ratio.
THE POUR: A powerful, aggressively tannic Italian red. A Barolo or a heavy Brunello di Montalcino. The intense tannins are absolutely required to scrub the palate clean of the heavy lamb fat and rendered bacon.
THE VIBE: Formal, intellectual, and deeply satisfying. This is a dish that commands respect and pairs beautifully with dim lighting, heavy crystal glassware, and long, slow conversations.

Chef’s Recommendations

Bread for the Ragu: Garden Focaccia
The Red in the Glass: Red Wine Sangria
Beets Against the Lamb: Citrus Marinated Beets
The Bitter Green: Broccoli Rabe with Garlic, Lemon, and Red Pepper

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Lamb Ragu over Penne Rigate

Lamb Ragu over Penne Rigate

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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