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Spicy Lamb Ragu with Fettuccine

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 30 min
  • 120 min
  • $$$
Gatheredtable
adapted from Homemade by Yvette Van Boven

Ingredients

  • 2 pound lamb shoulder, cut into chunks
  • 1 carrot, peeled and chopped
  • 1 red onion, peeled and chopped
  • 2 ribs of celery chopped
  • 2 sprigs of fresh rosemary, chopped
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon coriander powder
  • 1 tablespoon fennel seeds
  • a pinch of cumin
  • 1/2 teaspoon of dried thyme
  • 2 ounce canned tomato puree
  • 1/2 bottle red wine
  • 1 14-oz can peeled tomatoes
  • 2 cups chicken broth
  • sea salt and black pepper, to taste
  • 1 pound fettuccine
  • 2 tablespoon capers
  • 1 tablespoon unsalted butter
  • 1/4 cup parmesan cheese

Directions

Prep: 1. Cut lamb into chunks. 2. Peel carrot and onion. Chop carrot, onion, celery and rosemary. Make: 1. Heat oil in pan and sear meat in batches on all sides. Remove meat from pan and set aside. 2. In same pan, sauté carrot, onion and celery. 3. Add meat, coriander, fennel seeds, cumin, rosemary, thyme and tomato puree. Sauté mixture on high heat while stirring, until tomato puree starts to smell sweet. 4. Add red wine and stir. 5. Fold in peeled tomatoes and broth. Simmer on low heat for 1 1/2 hours with lid left ajar on pan. 6. Taste for salt and pepper when done, but remember that the capers you will add are also salty! 7. During last 20 minutes of cooking boil pasta until al dente, about 10-12 minutes. Drain and rinse under cold water. 8. Add pasta to ragu, stir in capers, butter, and some olive oil. 9. Let stand a few minutes away from heat, top with parmesan cheese and serve.

Notes

Instead of fettuccine, we used parpardelle (a very wide version of fettuccine) which was phenomenal!

Goes great with these recipes

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Kale Salad
Steamed Cauliflower
Basic Sauteed Kale

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