Ingredients
Units Scale
- 2–3 cups diced leftover marinated lamb
- Your favorite pasta (Tagliatelle or Mafalda are perfect here—Jovial is a great option)
- 1/2 cup reserved meat juices (from the lamb)
- 1/4 cup red wine or 1 Tbsp balsamic red wine vinegar (a small splash)
- Leftover onions or vegetables (if you have them—this dish is very forgiving)
- 3 sprigs fresh thyme
- 1/4 cup tomato sauce
- 1 Tbsp butter
- 1/2 teaspoon sea salt
- 2 tablespoons butter
For serving:
- Freshly grated Pecorino Romano
- Fresh parsley, minced
- A pinch of freshly grated nutmeg
Instructions
- Add into your skillet: diced lamb and any leftover onions or vegetables. Pour in the reserved meat juices, tomato paste, butter and red wine (if using). Bring to a medium simmer, allowing sauce to begin to thicken.
- Add fresh or dried thyme leaves and sea salt.
- Every now and then stir and scrape up any bits from the pan.
- Allow sauce to cook down slowly until it thickens and becomes rich and silky—this is where the magic happens.
- Once it’s thickening, turn heat down to a low allowing the sauce to gently simmer.
- Butter helps the sauce to thicken, it will stick to the back of your spoon.
- Once the sauce has reduced and thickened, adjust seasonings: more salt, more butter, more wine…
- Once ready, pour over and mix into your pasta.
- Garnish with minced parsley, fresh grated nutmeg and cheese.
Let it cook slowly until it thickens and becomes rich and silky—this is where the magic happens.
Notes
Toss the ragù with your favorite pasta and finish with:
- Fresh parsley
- A pinch of nutmeg
- Generous Pecorino Romano
Serve warm and enjoy every bite especially during special celebrations and holidays,