Organic Tagliatelle with Lamb Ragù
Perhaps the king of tomato-based sauce, this ragù is made even more special with tender lamb and our Organic Tagliatelle. Infused with rosemary, sage and garlic, the ragù clings to the wide ribbons making it a true Italian classic.
Not every night calls for a quick bite. Some evenings are an event. A gathering. Where guests linger long after the plates have been put away. Conversations overlap, laughter drifts from the table to the open window and the evening seems to unfold at its own, unhurried pace.
Prep Time
2 hr 45 min
Cook Time
35 min
Total Time
3 hr 20 min
Serves
4
Difficulty
Intermediate
Ingredients
Scale
- 500 grams Tagliatelle
- extra virgin olive oil (as needed)
- 2 cloves garlic
- Rosemary (2–3 sprigs)
- 1 cups red wine
- 2 carrots
- 1 celery stalk
- 1 onion
- Sage leaves
- Salt and pepper (to taste)
- 2 cups chicken stock
- Tomato purée (1 bottle)
Tagliatelle
Directions
- 1
Rinse the lamb meat, rub with a cloth, and cut into medium dices.
- 2
In a large saucepan, heat the extra virgin olive oil and sauté the cloves of garlic, flavoring with the rosemary sprigs.
- 3
Add the diced lamb to the saucepan and sauté for about 5 minutes stirring frequently, then remove the cloves of garlic and discard.
- 4
Simmer with red wine until reduced.
- 5
Meanwhile, blend the carrot, the celery and the onion in a mixer, combining enough extra virgin olive oil to reach a velvety consistency.
- 6
Pour the vegetable mix into the saucepan with the lamb, add the sage leaves and season with salt and pepper according to taste.
- 7
Add the chicken stock and let cook for about 15 minutes.
- 8
Then, add the tomato purée, stir well to allow the ingredients to fully blend, and slow cook with the lid on for at least 2 hours (you will get a creamy, fragrant sauce!).
- 9
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions.
- 10
Drain Tagliatelle "al dente" and transfer immediately to the saucepan. Stir gently until the pasta blends fully with the lamb Ragù.
- 11
Serve immediately with a generous amount of sauce and complete with a scented rosemary sprig on top.
