Lamb And Mushroom Ragu Recipe

Recipe By Slurrp

Lamb and Mushroom Ragu is a hearty and flavorful Italian dish made with tender lamb, earthy mushrooms, and aromatic herbs. The lamb is slow-cooked until it becomes melt-in-your-mouth tender, and the mushrooms add a rich and savory depth of flavor. This ragu is perfect served over pasta or creamy polenta, and it's a comforting and satisfying meal for any occasion.

4.2
20 Rating -
Rate
Non Vegdiet
3hr 40minstotal
20minsPrep
3hr 20minsCook
3hr 40m.total
20m.Prep
3hr 20m.Cook
Lamb And Mushroom Ragu
plan
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ingredients serve

Ingredients for Lamb And Mushroom Ragu Recipe

  • 1/2 pound Lamb Shoulder, Cut Into Chunks
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/2 tablespoon Tomato Paste
  • 1/4 cup Red Wine
  • 1/2 cup Beef Broth
  • 1/4 can Crushed Tomatoes
  • 1/2 sprig Fresh Rosemary
  • 1/2 sprig Fresh Thyme
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Herbs, For Garnish

Directions: Lamb And Mushroom Ragu Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
  • STEP 2.Remove the lamb from the pot and set aside. In the same pot, add the onions, carrots, and celery. Cook until softened.
  • STEP 3.Add the garlic, mushrooms, and tomato paste. Cook for a few minutes until the mushrooms release their moisture.
  • STEP 4.Return the lamb to the pot and add the red wine, beef broth, crushed tomatoes, and herbs. Bring to a simmer.
  • STEP 5.Cover the pot and let the ragu simmer for 2-3 hours, until the lamb is tender and the flavors have melded together.
  • STEP 6.Season with salt and pepper to taste. Serve the lamb and mushroom ragu over pasta or polenta, garnished with fresh herbs.

Cooking Tips

  • For a richer flavor, use a combination of different types of mushrooms, such as cremini, shiitake, and porcini.
  • If you prefer a thicker sauce, you can add a tablespoon of flour to the pot when adding the tomato paste.
  • Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

Storage and Serving

  • Store any leftover lamb and mushroom ragu in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
  • Serve the lamb and mushroom ragu over pasta or creamy polenta, and garnish with fresh herbs for added freshness.
Nutrition
value
227
calories per serving
11 g Fat13 g Protein13 g Carbs11 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    13g
  • Carbs
    13g
  • Fiber
    11g

MacroNutrients

  • Carbs
    13g
  • Protein
    13g
  • Fiber
    11g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    133mg
  • Iron
    6mg
  • Vitamin A
    2735mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    73mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    98mg
  • Manganese
    2mg
  • Phosphorus
    206mg
  • Selenium
    9mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp