Lamb Ragu. Let’s throw it back to this delicious and crave-worthy dish. This rich and creamy, pasta is a spin on the traditional spaghetti sauce. Served over your favorite pasta. And flavored with tomatoes, mushrooms, onions, and a little red wine. Perfect for lunch or dinner! You can’t go wrong. This just may be your new favorite dinner to make. My kids were a big fan of this. Let me know what you think in the comments below.
1lb ground lamb
2 tablespoons olive oil
1-28oz can whole peeled tomatoes (I used San Marzano)
2 cloves garlic, minced.
One small red onion, diced.
Three cups cremini mushrooms, sliced.
One cup full-bodied red wine (I used cabernet)
One cup sour cream
1 tablespoon smoked paprika
1 tablespoon Herbs de Provence
1 1/2teaspoons kosher salt
1/2 teaspoon black pepper
1 1/12 tablespoons brown sugar (Of course I’m going to use it!)
1lb box favorite pasta (I used fusilli pasta)
Grated parmesan cheese for garnish
Fresh basil or parsley for garnish
Bring a large pot of water to a boil over high heat. Make sure to salt your water! Add the pasta and cook according to instructions. Drain pasta. And set aside.
Heat olive oil in a large skillet over medium-high heat. Add your onion and garlic and cook until tender, about 3 minutes. Add the ground lamb into the pan. Season with salt, pepper, paprika, and Herbs de Provence.
Break up your lamb as it browns. Letting all of the liquid evaporate in the pan until you see little bits start to stick to the pan. Add mushrooms.
Add wine and deglaze the pan by getting all those brown bits off the bottom of the pan. (So much flavor!!) Let the wine cook down to half its size. Add the whole tomatoes and gently break up, simmer over low heat for about 10 minutes. Add brown sugar and sour cream and mix well.
Serve over the pasta. Garnish with freshly grated parmesan and freshly chopped basil.