Fettuccine with Lamb Ragu’ is a lush, comforting pasta recipe perfect for a special occasion, but simple enough to put together for a delicious weeknight meal.
There are times when an average sauce will just not do. There are times when all we find comfort in is a delicious plate of pasta with a luscious sauce. Those times seem to happen almost every day! Fettuccine with Weeknight Lamb Ragù is comforting and so easy to to put together!
Fettuccine with Weeknight Lamb Ragù
It seems that most Sundays I making a Sunday sauce and it usually has beef ribs or some other meat in it. Most often I am making meatballs (some of the family cannot have sauce without meatballs!!). Usually I make this slow cooker turkey Bolognese sauce. And we all love this skillet lasagna Bolognese…it’s so good! I have been craving something with lamb these days and was inspired by a recipe today in the New York Times.
Allison Roman Weeknight Lamb Ragù Recipe
Alison Roman calls Fettuccine with Weeknight Lamb Ragù a go-to sauce to get you through winter. She also calls it a quick ragù. I like to call it a weeknight ragù’, as it’s a sauce I would dream of having at the end of a busy day (I know some people say sugo, some say sauce, some say ragù).
How long to cook ragu’ meat sauce?
Alison suggests cooking it in less than an hour. I like to cook my sauces with meat a little longer. I made this sauce in about 2 hours. The longer the sauce simmers, the longer the flavors develop. If you have time to give it a slow simmer, you will love the sauce even more! Since most of the North has been hit with more snow, this is definitely the kind of sauce to cozy up to on a cold winter’s day. It is still just February but we are sadly already in summer like temperatures here in Florida.
What pasta to serve with meat sauce?
You could serve this sauce with whatever thicker pasta shape you like. But it goes great with tube shaped pasta like:
Tips to make the best Fettuccine with Weeknight Lamb Ragù Recipe
- Change up the herbs to your taste.
- I used white wine, as that was what I had on hand opened. It gave a nice flavor to the sauce.
- Most of us are anchovy fans. If you feel you can’t sneak them into the sauce for your family, it’s fine to leave out.
- I certainly did not have time today to whip up my own pasta, but if you are feeling ambitious you have to try this homemade fettuccine recipe!
- I’ve seen recipes where they add ricotta on top. We are totally content with some grated Parmegiano Reggiano or Pecorino.
Torta agli Agrumi-Citrus Olive Oil Cake
- 1 1/2 cups unsifted cake flour
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 3 eggs room temperature
- 1/2 cup sugar
- 1/4 cup honey
- zest of 1lemon
- zest of 1grapefruit I used pink grapefruit
- zest of 1small orange
- 1 1/2 tsp. vanilla extract
- 3/4 cup extra-virgin olive oil
- 3/4 – 1 cup confectioners’ sugar
- 2 Tbsp. freshly squeezed orange juice
- Preheat oven to 350 F. Spray a 9” inch round baking pan with baking spray.
- In a large bowl, sift the flour, baking powder, and salt and set aside. Add the zest to the flour mixture and mix it into the flour releasing the zest aromas.
- Beat the eggs, sugar, on high until eggs thicken (about 5 minutes). On medium-low speed, beat in the vanilla and olive oil scraping down the sides of the bowl with a spatula to incorporate it well.
- On medium-low speed, add the flour mixture to the batter a 1/2 cup at a time. Scrape down the sides of the bowl with the spatula to incorporate all the flour mixture to the batter.
- Bake for about 25-30 minutes, or until skewer inserted in the middle comes out clean. (I always check my cake a little early to see if it’s ready as my oven is fast). Set cake aside to cool for 10 minutes.
- Prepare the glaze:
- After cake has cooled for 10 minutes, flip over onto your serving plate. Add the confectioner’s sugar to a medium sized bowl. Stir in the orange juice until it’s smooth. Spoon the glaze over the completely cooled cake.