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.
– 2 tablespoons olive oil plus more for drizzling – 1 medium sweet onion finely chopped – sea salt and black pepper – 4 anchovy fillets optional – 1 large fresh tomato chopped – 1 pound ground lamb I used sustainable farm raised – 1/2 cup white wine or red – 1 28-ounce can crushed tomatoes – 12 ounces cooked pasta noodles or tubes, for serving (I used fettuccine) – Parmegiano Reggiano for serving – A small handful of marjoram oregano or thyme, for serving (optional)
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.
– 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’ve seen recipes where they add ricotta on top. We are totally content with some grated Parmegiano Reggiano or Pecorino.
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