Best Rigatoni With Lamb Ragu Recipes

Rigatoni with Lamb Ragu image

Provided by Food Network Kitchen

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 pounds lamb shanks
1 6-ounce can roasted garlic-flavored tomato paste
Kosher salt
1 pound mezzi rigatoni
1/2 cup chopped fresh mint, plus more for topping
Grated zest of 1/2 lemon, plus more for topping
Freshly ground pepper

Steps:

Heat the olive oil in a large pot over medium-high heat. Add half of the lamb and cook, turning, until browned, 8 to 10 minutes; remove to a plate. Repeat with the remaining lamb; remove to the plate.
Add the tomato paste to the pot and cook, stirring, until well combined, about 1 minute. Add 6 cups water and 1 teaspoon salt, then return the lamb to the pot. Cover and simmer, stirring occasionally, until the meat is very tender and falling off the bones, 2 to 2 1/2 hours.
Remove the lamb using tongs and transfer to a large bowl. Shred the meat, discarding the bones and excess fat, then return the meat to the pot. Simmer, uncovered and stirring occasionally, until the sauce thickens, 45 to 60 minutes.
Meanwhile, bring a separate large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Add the pasta and 1/2 cup reserved cooking water to the sauce. Cook, stirring, until coated, about 1 minute, adding more pasta water as needed to loosen. Remove from the heat and stir in the mint and lemon zest; season with salt and pepper. Divide among bowls and top with more mint and lemon zest.

Baked Rigatoni with Lamb Ragù image

Provided by Ina Garten

Categories main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 18

3 tablespoons good olive oil
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced carrots (3 large)
2 cups (1/2-inch) diced fennel, cored (1 medium)
1 pound ground lamb
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly chopped
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, such as San Marzano
2 1/2 cups dry red wine, such as Chianti or Côtes du Rhône, divided
1 teaspoon dried oregano, crushed with your hands
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound rigatoni, such as De Cecco
2 extra-large eggs
2/3 cup heavy cream
1 pound fresh salted mozzarella, divided
1/2 cup freshly grated Italian Parmesan cheese

Steps:

Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

Rigatoni with Braised Lamb Ragù image

Yield Serves 6

Number Of Ingredients 13

2 tablespoons olive oil
6 lamb shanks (each about 3/4 pound)
2 cups chopped onions
1 pound small button mushrooms, halved
4 garlic cloves, chopped
1/3 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1/2cup dry white wine
3 cups beef stock or canned beef broth
1 1/2 cups canned crushed tomatoes in purée
1 1/4 pounds rigatoni pasta
Freshly grated Parmesan cheese

Steps:

Preheat oven to 325°F. Heat oil in heavy large ovenproof pot over high heat. Sprinkle lamb shanks with salt and pepper. Add to pot and brown on all sides, about 12 minutes. Transfer lamb shanks to platter. Add onions, mushrooms, garlic, basil, rosemary and crushed red pepper to pot and sauté until vegetables are tender, about 8 minutes. Return lamb to pot. Add wine and boil until liquid has evaporated, about 6 minutes. Add 3 cups beef stock and tomatoes to pot; return to boil.
Cover pot, transfer to oven and bake until lamb is tender, about 1 1/2 hours. Using tongs, transfer lamb to large bowl. Cool 10 minutes. Cut meat off bones into generous 1/2-inch pieces (discard bones). Return meat to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold; cover and keep refrigerated. Rewarm over medium-low heat before continuing.)
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Transfer pasta to large serving bowl. Spoon sauce over pasta. Serve, passing Parmesan cheese separately.