I realize it has been a while since my last post but luckily I’ve been really busy! And sadly we didn’t have internet at work this week…which forced me to do actual work, blah! No seriously though, I do have a new recipe I’d like to share with everyone! I saw an episode of Giada over a year ago that I’ve been wanting to make but never did, until last Friday! It is for a lamb ragu….I used her recipe, omitting the mint leaves and using a smidge more garlic and lamb meat…and used my mama’s gravy recipe for the ‘marinara sauce’ part! The lamb added such a unique, peppery flavor and the ricotta added an unexpected creaminess. It was well worth the wait, and was easier than anticipated to make which was a definite bonus!! So here it is:
1 lb Pasta (rigatoni, shells, rotini: any that hold on to a hearty meat sauce)!
2 T olive oil
2 lb ground lamb
2 shallots, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 cup red wine
4 cups marinara (Gram’s gravy recipe to follow)!
1/2 cup ricotta
Heat large pot of water to boiling, add salt, and add pasta….cook until al dente. Heat the olive oil in a large skillet, add the shallots and garlic, cook until softened. Add the ground lamb, salt and pepper and cook until browned and juices have evaporated. Add wine, scraping up any browned bits from bottom of the pan. Simmer until the wine is reduced by half. Add the marinara sauce and cook over low heat until flavors meld, at least 15 minutes. Add the ricotta and mix through. Add the pasta (I chose shells, mostly because that’s what I had in my pantry but also because the shells would hold on to the meaty chunks in the sauce). Top with some fresh parsley and of course, serve with parmesan and a big glass of red wine!!
Mama’s gravy recipe (and I apologize in advance for not having exact measurements of any sort, but I had to learn how to make this through watching):
Heat enough olive oil and vegetable oil (more olive than vegetable) to coat the bottom of a deep, large pot. Add a lot of chopped garlic and little chopped onion and soften for a few minutes. Add pork neck bones and fry until browned. Add a large can of tomato puree. Salt and pepper to taste. Add a lot of oregano, a little basil, a dash of red pepper flakes and a few splashes of red wine. Let that come to a boil, then simmer. Mix a small can of tomato paste with a can of water and add that to the gravy. Add a bit of parmesan cheese and let simmer for a few hours. Be sure to stir occasionally, making sure to scrap the bottom and sides of the pot. (Sidenote: you can use any combination of pork neck bones, beef shank, Italian sausage, meatballs, etc for the beginning part)!