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.
Vegan Pineapple Upside-Down Cake
For the topping:
- 1/4 cup melted non-dairy butter (I used Earth Balance)
- 1/2 cup packed light brown sugar (I made my own to make it vegan)
- 20 ounces sliced pineapple , drained (reserve the juice!)
- 15-20 maraschino cherries
For the cake:
- 1/2 cup coconut milk (or your favorite non-dairy milk)
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (make sure it's vegan)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon Fleur Di Sicilia flavoring
- Preheat oven 350 degreesF. Lightly spray the sides of a cake pan or pie plate.
- Pour 1/2 cup juice off can of pineapple into 1 cup measuring cup-measure. Add coconut milk to make 1 cup; set aside.
Make the topping:
- Place 1/4 cup of melted non-dairy butter into a 9-inch springform cake pan (or a 9-inch pie dish or a 9x2-inch [deep dish] round cake pan). Make sure it is a deep pan.
- Sprinkle with 1/2 cup of light brown sugar (I made my own vegan brown sugar).
- Top with pineapple slices (reserving the juice for the batter) and place cherries in the center of each pineapple slice — or wherever they fit. See my photo for a visual. Set aside.
Make the cake:
- In a large bowl, combine flour, sugar, baking soda, salt and cinnamon.
- In a separate bowl, combine the pineapple juice mixture, oil, vinegar, vanilla and Fleur di Sicilia (omit if you don’t have it).
- Quickly mix wet ingredients into dry, stirring to combine ingredients well and get out the big lumps.
- Pour batter on top of the pineapple/cherries. Smooth out with a spatula.
- Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size).
- Remove the cake from oven, allow to cool for about 10-15 minutes before inverting cake on a serving platter. Use a knife to loosen cake from the side of the cake pan if it is sticking.