Ingredients:

  • 2 lbs (900g) lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 can (14 oz/400g) crushed tomatoes (preferably San Marzano)
  • 1 cup (240ml) red wine (like Chianti)
  • 2 cups (480ml) chicken broth
  • 2 sprigs fresh rosemary
  • Salt and black pepper, to taste
  • Freshly grated Parmesan cheese (optional)
  • Cooked pasta of your choice (e.g., tagliatelle, fettuccine)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Season lamb cubes with salt and black pepper. Sear the lamb in batches until browned all over, about 5-7 minutes per batch. Remove and set aside.
  2. In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour in red wine and scrape any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced.
  4. Stir in crushed tomatoes, chicken broth, seared lamb, and rosemary sprigs. Bring to a boil, then reduce to low heat.
  5. Cover and let simmer gently for 1 hour or until lamb is fork-tender. Stir occasionally.
  6. Remove rosemary sprigs and adjust seasoning with salt and pepper. Optionally, shred any larger pieces of lamb for a more cohesive texture.
  7. Toss cooked pasta with the ragu or serve it on top. Garnish with freshly grated Parmesan cheese, if desired.