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    Hearty Lamb and Carrot Ragu with Aromatic Green Garlic

    clock-icon75 minutes
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    Pixicook editorial team

    A rich and flavorful ragu made with ground lamb, carrots, green garlic, and cheese, served over short dried pasta.

    Ingredients for Hearty Lamb and Carrot Ragu with Aromatic Green Garlic

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Green Garlic, sliced into ¼-inch-thick pieces

    cups

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    Carrots, ends trimmed, peeled, cut into ¼-inch dice

    cups

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Ground Lamb

    0 lb

    Substitute chevron-down

    Dry, Unoaked White Wine

    cups

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Dried Chile Flakes

    teaspoons

    Substitute chevron-down

    Thyme

    sprigs

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Parmigiano Reggiano Cheese, freshly grated

    cups

    Substitute chevron-down

    Pecorino Romano Cheese, freshly grated

    cups

    Substitute chevron-down

    Short Dried Pasta, such as orecchiette, penne, or ditalini

    0 oz

    Substitute chevron-down

    How to Make 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.


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