Lamb Ragu with Papardelle Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
2T evoo
1 – 1 ¼ lbs. round bone shoulder lamb chops
Lawry’s season salt
Garlic powder
1 container mirepoix (trader joe’s)
2 cloves garlic diced
1 28 oz. can crushed tomatoes
1 c dry red wine
1 can Swanson’s chicken broth
1t Italian seasoning
2T Parmesan cheese
S & P to taste
1 lb. Papardelle pasta
1/2 stick unsalted butter
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Directions: |
Directions:Directions
Preheat oven to 325*
Put evoo in a Dutch Oven. Season chops with Lawry’s and garlic powder. Brown the lamb chops on both sides. Remove the chops from the pot and set aside. Add the mirepoix and saute until softened. Add the rest of the sauce ingredients, stir to combine and bring to a boil. Add the lamb chops back to the sauce. Cover and roast in the oven for 2 ½-3 hrs. until the meat is falling off the bone. Remove the lamb chops from the sauce. Remove the bone and finely shred the lamb with 2 forks or with a chopper. Place the sauce in a food processor and puree the sauce. Add the sauce and the lamb back to the pan. Stir the lamb and the sauce to combine. Refrigerate overnight. Skim off any fat before reheating.
Serve over buttered noodles with additional Parmesan cheese. |
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Personal
Notes: |
Personal
Notes: The 1st time I had this dish was in a restaurant in Calabasas, CA. It was delicious.This is my recreation.
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