Lamb Ragu over Pasta Noodles

    

March 2, 2016

Chef Brad Barnes, CMC

  • Yields: 6 servings

Ingredients

Lamb Shoulder

3 lbs American Lamb shoulder, cut into 1/2-inch pieces

1/4 cup Olive oil

2 Butter

Ragu

2 Olive oil

1 cup Chanterelle mushrooms

1 Onion, small diced

2 Carrots, small diced

5 tbsp Diced fennel

3 Garlic cloves, thinly sliced

1/2 cup Tomato paste

1 cup Red wine

2 cups Lamb sauce

1/2 cup Golden raisins, soaked in warm water

1 cup Diced plum tomatoes

1/2 tsp Fresh oregano

1/2 tsp Rosemary

5 Basil leaves, ripped

2 tbsp Extra virgin olive oil

To taste Kosher salt

To tatse Crushed red pepper flakes

1/2 lbs Pappardelle or fettuccini

Directions

Recipe and image provided by the American Lamb Board

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