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Best Easy Rigatoni con Ragù di Agnello Recipe

Name: Best Easy Rigatoni con Ragù di Agnello Recipe
Total time: 120 min
Yield: 325 g
Ingredients: rigatoni pasta 16 oz; boneless lamb shoulder 1.5 lbs; yellow onion 1 pieces; carrot 1 pieces; celery stalk 1 pieces; canned whole tomatoes 28 oz; olive oil 3 tbsp; fresh parsley 2 tbsp; kosher salt 1.5 tsp; black pepper 0.75 tsp; fresh rosemary 2 tsp; fresh thyme 1 tsp; crushed red pepper flakes 0.25 tsp

Thick tubes of pasta smothered in a slow-cooked lamb ragù from central Italy. This high protein mediterranean dish is a carnivore-friendly family dinner with deep, savory richness.

Cook 120 min Difficulty NORMAL 580 kcal

#mediterranean #high protein #carnivore #family dinner

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Ingredients

Main ingredients

rigatoni pasta 16 oz
boneless lamb shoulder 1.5 lbs
yellow onion 1 pieces
carrot 1 pieces
celery stalk 1 pieces
canned whole tomatoes 28 oz
olive oil 3 tbsp
fresh parsley 2 tbsp

Seasonings/Sauce

kosher salt 1.5 tsp
black pepper 0.75 tsp
fresh rosemary 2 tsp
fresh thyme 1 tsp
crushed red pepper flakes 0.25 tsp

Nutrition summary

Carbohydrates 65 g 45%

Protein 31 g 21%

Fat 21 g 34%

Serving size 325g

Cooking steps

1

1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high; sear lamb shoulder pieces until deeply browned on all sides, then remove to a plate.
2

2. Reduce heat to medium and sauté diced onion, carrot, and celery in the pot until softened and fragrant, about 8 minutes.
3

3. Stir in rosemary, thyme, and red pepper flakes; cook for 1 minute, then add canned tomatoes (crush by hand), salt, and pepper. Return lamb to the pot, coating well.
4

4. Cover, reduce to low heat, and simmer gently for 2 hours, stirring occasionally, until lamb is fork-tender and ragù is thick. Adjust seasoning in the last 30 minutes.
5

5. Cook rigatoni in salted boiling water until just al dente; drain and toss with ragù. Finish with chopped fresh parsley and serve piping hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Boneless lamb shoulder is the star of the dish, providing rich flavor and a deeply savory texture to the ragù. Combined with aromatic vegetables and herbs, it defines the overall character and makes Rigatoni con Ragù di Agnello distinctly Mediterranean.

Q. How do I ensure the lamb ragù cooks perfectly tender without drying out?

Sear the lamb pieces thoroughly to develop flavor, then simmer gently on low heat for at least 2 hours with a moist lid. Stir occasionally and keep the ragù covered to maintain moisture and prevent over-reduction, resulting in fork-tender lamb and a luscious sauce.

Q. What's the trick to preventing mushy or undercooked pasta?

Cook rigatoni in well-salted boiling water just until al dente, then drain promptly and toss with the hot ragù. Avoid overcooking the pasta or leaving it in water, which can soften it excessively and reduce its classic hearty bite.

Q. How many calories and how much protein are in each serving?

Each serving provides about 580 kcal and 31g of protein. This makes the dish a high-protein option, with protein contributing 21% of the total calories, ideal for those looking for a satisfying Mediterranean family meal.

Q. Which herbs in the seasoning give the ragù its authentic Italian taste?

Fresh rosemary and thyme bring fragrance and depth; together with red pepper flakes and parsley, they elevate the ragù’s flavor and authenticity without overwhelming the lamb’s natural richness.

Best Easy Rigatoni con Ragù di Agnello Recipe

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