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Hearty Lamb Ragù with Penne

Preparation time

Cooking time

Quantity

Level of complexity

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5 minutes

100 minutes

8 portions

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About the recipe

Mr.Apettini shares: "There's nothing more tempting than this lamb ragu with Penne - rich in vegetables, sweet tomatoes and red wine, which enhances the flavors of the tender meat. Don't forget to serve with lots of Pecorino cheese - it's truly magical."

Products:

  • 400 gr. Pene Mr. Apettini

  • 500 g lean minced lamb*;

  • 1 head of white onion;

  • 1 stalk of green celery;

  • 1 medium red pepper;

  • 1 carrot;

  • 2 cloves of garlic;

  • 125 ml dry white wine;

  • 700 ml peeled tomatoes, coarsely chopped;

  • 1 tbsp. salt;

  • 1/2 tsp black pepper;

  • 3 tbsp. extra virgin olive oil;

  • 1 tsp fresh rosemary,

  • 3-4 bay leaves;

  • 1 tsp crushed dry sage;

  • 1 cup (250 ml) chicken/beef broth;

  • 30-40 g freshly grated Pecorino Romano cheese, for serving;


*the minced lamb can be replaced with lamb, which is baked in the oven with spices for about 2 hours;

Method of preparation:

1. Heat 1 tablespoon of olive oil and add the minced lamb seasoned with salt and pepper. Cook for about 8-10 minutes, stirring well. Transfer the minced lamb to a plate with a slotted spoon.

2. Heat 2 tablespoons of olive oil and add the carrots, onion, celery and red pepper and cook until softened and starting to brown, about 4-6 minutes. Add the tomato puree and cook for another 2 minutes, stirring regularly. Season with the herbs and deglaze the vegetables with the wine;

3. Combine the minced meat and vegetables; Add the peeled tomatoes and their juice, the stock and the bay leaf. Reduce the heat to medium-low, partially cover and simmer, stirring occasionally, until the lamb is tender, 90 minutes. Discard the bay leaf; 4. Bring a pot of boiling, salted water to a boil and cook the Mr.Apettini Penne for 3 minutes. Drain the pasta and mix with half of the braised lamb ragu. 5. Serve the pasta in deep plates, spreading the remaining lamb ragu over it and grating the pecorino cheese on top.


  • The recipe can also be made with finely chopped, roasted lamb, in which case steps 1 and 3 are omitted. In this case, the broth can also be replaced with the sauce from the roasted lamb.

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