1lb. ground lamb 1/2 cup onion 1/2 cup carrot 1/2 cup celery Brown lamb then drain fat....add celery onion carrot and saute 2 minutes Add red wine 1 1/2 cups reduce til wine is evaporated Add sprig rosemary,add sprig thyme Add 1tlbspoon tomatoe paste Add chicken stock 1 1/2 cups add Tomotoe sauce simmer 2hrs....serve with your fav pasta
how different is the lamb ragu from a beef based sauce? I haven't had too many lamb dishes - My meatloaf tonight was good, saute'd onion,celery, bell pepper, mushrooms, garlic, seasoned w/ italian herbs, let cool...mix into 1 lb. grnd. beef + 1 lb. grnd. pork + 1 egg + handful of breadcrumbs, loafed it up and topped it w/ 1/2 bbq sauce+1/2 ketchup. 375 for an hour.
lamb compared to beef is different in a couple of ways......First it has more fat to drain off after browning.....2nd it has a way different flavor...more sweet than beef, the Ragu might be the best place to try lamb first as it will be slightly muddled in the sauce. You could sub...part pork part veal for this recipe also
I have a good recipe somewhere, for rao's (of new york) meatballs...1/3 pork, 1/3 beef, 1/3 lamb, + the usual other stuff...so good. I will try to find it...
sick dude....meatballs with Linguine sounds like the ticket...I also heard a new one MEATBALL LASAGNA. Also have a sick recipe for homemade Ceasar dressing I will post.
im 37 and still chasing that V scale..when am I going to learn to stick with golf instead? Also am in love with food and at times obsessed with new recipes and flavors.....
Recipe is as follows
ReplyDelete1lb. ground lamb
1/2 cup onion
1/2 cup carrot
1/2 cup celery
Brown lamb then drain fat....add celery onion carrot and saute 2 minutes
Add red wine 1 1/2 cups reduce til wine is evaporated
Add sprig rosemary,add sprig thyme
Add 1tlbspoon tomatoe paste
Add chicken stock 1 1/2 cups
add Tomotoe sauce
simmer 2hrs....serve with your fav pasta
how different is the lamb ragu from a beef based sauce? I haven't had too many lamb dishes -
ReplyDeleteMy meatloaf tonight was good, saute'd onion,celery, bell pepper, mushrooms, garlic, seasoned w/ italian herbs, let cool...mix into 1 lb. grnd. beef + 1 lb. grnd. pork + 1 egg + handful of breadcrumbs, loafed it up and topped it w/ 1/2 bbq sauce+1/2 ketchup. 375 for an hour.
lamb compared to beef is different in a couple of ways......First it has more fat to drain off after browning.....2nd it has a way different flavor...more sweet than beef, the Ragu might be the best place to try lamb first as it will be slightly muddled in the sauce. You could sub...part pork part veal for this recipe also
ReplyDeleteI have a good recipe somewhere, for rao's (of new york) meatballs...1/3 pork, 1/3 beef, 1/3 lamb, + the usual other stuff...so good. I will try to find it...
ReplyDeleteHere it is, I got the proportions wrong!
ReplyDeletehttp://therecipereader.com/meatballs-raos.htm
And it calls for veal, not lamb! I think I cut down on the amount of water when I made them...
ReplyDeletesick dude....meatballs with Linguine sounds like the ticket...I also heard a new one MEATBALL LASAGNA. Also have a sick recipe for homemade Ceasar dressing I will post.
ReplyDeleteMy grandmother used to take ~2 days for her lasagna, day 1 make sauce, meatballs, braciole (rolled flank steak). Day 2 assemble lasagna.
ReplyDeleteuhhhhhhhh....
oops i forgot a couple of things......spices
ReplyDelete1/2 tlbs cumin
1/2 tlbs ground fennel
1 bay leaf
1/2 tlbs corriander
all with lamb after browning