Transport yourself to the culinary heart of Italy with this Lamb ragu d’abruzzo rose mary recipe. This rich and flavorful pasta dish, inspired by the traditions of Abruzzo, combines tender ground lamb, sweet peppers, and fragrant smoked paprika in a deeply satisfying tomato-based sauce. Tossed with bucatini pasta and topped with grated Parmigiano Reggiano, this recipe is perfect for an indulgent dinner that feels straight out of a high-end Italian restaurant. Whether you’re a fan of robust sauces or looking for a new pasta night favorite, this dish promises an unforgettable dining experience.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About the recipe
Lamb Ragda Bruzzo reflects the essence of traditional Italian cuisine with its rich taste and touching charm. This dish is inspired by the famous Abruzzo cuisine, where simplicity is combined with high-quality ingredients. Each piece tells its own story, combining tender lamb with a sweet taste of roasted pepper and a smoky hint of paprika. Combined with bucatini pasta and lots of reggiano parmesan, this dish turns out to be both luxurious and enjoyable. This recipe, perfect for dining with a loved one, will bring the Italian spirit to your table.
Why you will like this recipe
- Authentic Italian flavors inspired by the culinary traditions of Abruzzo.
- A rich, voluminous tomato-based sauce that is ideal for stewing.
- A combination of tender lamb, sweet pepper and fragrant smoked paprika.
- Ideal for pasta lovers who want to have an unforgettable meal experience.
- A pleasant, but at the same time elegant dish, ideal for a cozy dinner or reception.
- You can change the ingredients to give the dish an individual taste.
Main ingredients and substitutes
- 3 minced lamb – can be replaced with minced beef or minced turkey, if desired.
- 2 cans of tomato puree, 28 ounces each – use a mixture of fresh tomatoes to add a light flavor.
- 1 pound Jimmy Nardello pepper or baby bell bell pepper without stalks – replace with roasted red pepper to give it a similar sweetness.
- 1 small white shallot onion will give the dish a milder flavor.
- 1 cup of chopped parsley, cilantro or basil can be used to add various herbaceous shades.
- 0.25 pounds of ground parmesan Reggiano Pecorino Romano can be used as a saltier alternative.
- 2 ounces of olive oil – any high-quality vegetable oil will do.
- 1 ounce smoked Hungarian paprika – Heat with a pinch of regular paprika or cayenne pepper.
- 1 pound bucatini pasta – replace it with spaghetti or another pasta of your choice.
- Salt to taste – keep adding to improve the taste.
How to cook according to the recipe (step by step))
- Heat the olive oil in a frying pan over medium-high heat.
- Brown the minced lamb, cut into pieces with a wooden spatula.
- Add the minced garlic and smoked paprika, stir and simmer for 2-3 minutes.
- Add the peppers to the roasting pan and mix well.
- Pour in the tomato puree and simmer the mixture.
- Turn down the heat and simmer the sauce for 45-60 minutes.
- Add salt to taste to add seasoning.
- Boil the brine in a separate saucepan and cook the bucatini until al dente.
- Mix the cooked pasta and parsley with the stew sauce.
- Sprinkle with grated parmesan reggiano before serving.
Expert Tips for success
– Use fresh, high-quality ingredients to achieve the best taste. For example, fresh parsley will give the dish an incredible flavor.
– To give the stew a richer taste, cook it longer on low heat. Over time, the taste will become more intense.
– Leave the water for cooking the pasta and dilute it if the sauce turns out to be too thick.
– When cooking, to add seasoning, often taste the sauce.
– Before adding onions and garlic, fry the paprika in vegetable oil to give it a richer smoky flavor.
Options and individual cooking
– Replace the lamb with minced turkey, pork or beef to give the dish a slightly different taste.
– For vegetarian dishes, use lentils or vegetable-based minced meat.
– When cooking lamb, add a little red wine to make the stew sauce thicker and more fragrant.
– Add additional vegetables, such as diced carrots or celery, to give a consistency more similar to stew.
– Use gluten-free pasta to match dietary preferences.
Storage and reheating methods
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, put the stew in a saucepan over medium heat, stirring occasionally until it warms up. If the sauce turns out to be too thick, add water or broth to make it runny. To reheat the pasta, store it separately during the reheating process and pour the sauce over it again to prevent waterlogging.
Recipe Card of Lamb ragu d'abruzzo rose mary recipe
Equipment
- dutch oven
Ingredients list
- 3 lbs ground lamb
- 2 can 28oz cans tomato purée
- 1 pound Jimmy Nardello peppers or baby bells, whole but stemmed
- 1 small white onion
- 1 cup Parsley, 1 cup chopped
- 0,25 lbs ground Parmigiano Reggiano
- 2 oz olive oil
- 1 oz Hungarian smoked paprika
- 1 lb bucatini pasta
- Salt is a taste
Step-by-Step Instructions
- Heat the olive oil in a Dutch oven on medium high heat.
- Add the ground lamb to the pan and brown it, breaking it with a wooden spatula as you cook.
- Add minced garlic and smoked paprika. Stir well and cook for 2 to 3 minutes, until the onions begin to soften
- Stir the peppers in the pot to combine.
- Pour in the pureed tomatoes and bring to a simmer.
- Stir occasionally and reduce heat to low. Let the sauce simmer for 45-60 mins, until the peppers become soft and sweet.
- Add salt to your taste.
- Bring a large pot with salted water up to a rolling boil while the sauce is cooking.
- Follow the package directions to cook bucatini until it is al dente.
- Add the parsley and the pasta to the ragu. Combine by tossing.
- Top the pasta generously with grated Parmigiano Reggiano.
Notes
Nutrition
All Your Questions About This Recipe
Is it possible to prepare this stew in advance?
Yes, the stew will taste better even 1 day after cooking. Store in the refrigerator and reheat before serving.
What can be served with Lamb Abruzzo Raga?
Season the sauce with a simple salad and crusty bread.
Is it possible to freeze the stew sauce?
Required. Freeze the sauce in an airtight container for up to 3 months. Defrost and reheat before use.
What are good alternatives to bucatini?
Goes well with spaghetti or fettuccine bucatini.
with beef or lamb, it’s always delicious.
Seems delicious, I will try it thid weekend. Thanks