Hearty Lamb and Carrot Ragu with Aromatic Green Garlic

1. Cook Vegetables

Start by heating a generous splash of extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add the sliced green garlic and diced carrots, then season with a teaspoon of kosher salt and a few grinds of black pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant, but not browned.

2. Cook Lamb

Next, crumble the ground lamb into the skillet, stirring frequently. Cook for 5 to 10 minutes, until the lamb is no longer pink.

3. Add Liquids and Seasonings

Pour in the white wine and water, then stir in the dried chile flakes and thyme. Season with an additional two teaspoons of kosher salt. Cover the skillet and let the mixture simmer gently for 35 to 45 minutes.

4. Add Butter and Cheeses

Towards the end of the simmering time, stir in the unsalted butter, Parmigiano-Reggiano, and Pecorino Romano cheeses. Taste, and adjust the seasoning with more salt, black pepper, or chile flakes if necessary.

5. Cook Pasta

While the ragu is simmering, bring a large pot of salted water to a boil and cook your pasta of choice until al dente. Drain the pasta, reserving a cup of cooking water.

6. Combine Pasta and Ragu

Add the cooked pasta to the ragu, stirring to combine, and let it simmer for an additional 1 to 2 minutes. If the mixture seems too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.

7. Serve

Serve the ragu immediately in shallow bowls, drizzling with a touch of extra-virgin olive oil and sprinkling with additional grated Parmigiano-Reggiano or Pecorino Romano cheese.