You know you're going to have leftovers. Let's do the ragout!
Authored by: Ludwig van Food
Estimated Cost: $7
Difficulty: Moderate
Suggested Beverage: Cabernet Sauvignon, Bordeaux
Prep Time 2 hours hrs 15 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Course Dinner
Cuisine Mediterranean
Servings 4 people
Calories 1038
- 2 tablespoons olive oil
- 1-1½ pounds boneless roasted lamb leftovers, chopped
- 6 ounces guanciale, optional, sliced into thin strips
- 2 cloves garlic, minced
- ½ teaspoon rosemary, minced
- 1½ white onions, halved
- 2 cups dry red wine
- 1 cup no-salt-added chicken broth
- ½ teaspoon kosher salt, less or more to taste
- ½ teaspoon white pepper, freshly ground
- 8 basil leaves, chopped, for garnish
- 12 ounces lumache pasta, dried
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For the ragout
Preheat the oven to 375°.
If using guanciale,, line a plate with a few layers of paper towels.
Add the guanciale and cook until crispy and the fat is rendered out. Drain, reserving 1 tablespoon of fat.
6 ounces guanciale
Deglaze the pot with red wine, loosening any brown bits on the bottom. Add the stock, lamb, onions, garlic and rosemary. Reduce the liquid by half.
2 cloves garlic, ½ teaspoon rosemary, 2 cups dry red wine, 1 cup no-salt-added chicken broth
Add the pepper and, if desired, salt. Put the Dutch oven in the oven and brase for 60-75 minutes.
½ teaspoon kosher salt, ½ teaspoon white pepper
Take the pot out of the oven, garnish with basil and serve with pasta or gnocci.
8 basil leaves