Abruzzo Lamb Ragu With Fettuccine
Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu.
Ingredients:
- 1 lb ground lamb
- 1/2 diced white onion
- 1 clove garlic
- 1 red bell pepper sliced thinly
- 3 whole tomatoes
- 1/2 cup white wine
- Pinch rosemary
- 1 bay leaf
- Pasta of choice
1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.
2. Toss in garlic and saute.
3. Pour in white wine and simmer until reduced by half.
4. Mix in the ground lamb and brown.
5. I blended up the tomatoes, but hand squashing them would be just as perfect.
6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice.
This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2+
