Lamb Genovese Ragu

Lamb Genovese Ragu

CHEF

Orazio D’Elia

cuisine

Western

cooperated brands

Our Cow

Lamb Genovese Ragu

Lamb Genovese Ragu

Full Recipe In details

Ingredients

  • 2kg Our Cow Lamb Shoulder Bone-In
  • 1.5kg of brown onion
  • 3 medium carrots
  • 3L vegetable stock or water
  • 4 bay leaves
  • Extra virgin olive oil
  • 2 glasses dry white wine

Methods

  • De-bone the Lamb shoulder and cut it in chunks of 3cm diameter and set aside
  • Pop the bone in the oven at 220 Degrees for 20 minutes
  • Peel and slice the onion. Brunoise the carrots.
  • Heat a large saucepan, add extra virgin olive oil and bay leaves on high heat
  • Add the meat and get a nice brown colour to it
  • Add wine, let it evaporate it
  • Add onions and start to sweat it away. Once they’ve softened, add stock, carrots and salt.
  • Cook for about 3 hours
  • Once Ragu is ready, cook your favourite pasta in salted boiling water, tossed it throughout the Ragu, add grated Parmigiano Reggiano and serve. Buon Appetito.

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