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  • Writer's pictureTommy Centola

Lamb Ragu

A few weeks back, I posted a recipe Slow-Braised Leg of Lamb. This week, I want to share with you two recipes to use the leftover meat.


1 tablespoon Olive oil

1/2 cup finely chopped onion

2 cloves minced garlic

1/2 cup leftover braised lamb gravy ( or Beef Stock)

1/2 cup dry red wine

1 28-ounce can whole plum and juice

1 tablespoon Italian seasoning

1 teaspoon red pepper flakes (optional)

2 cups chopped leftover braised lamb

1/3 cup grated Romano cheese, plus more for serving

Creole seasoning to taste

1/4 cup cream or half-and-half

Hot cooked pappardelle pasta

Fresh chopped parsley, for garnish


heat olive oil in a heavy saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is softened and translucent, about 8 minutes. add garlic and cook until fregrant, 1 to 2 minutes, do not brown. Deglaze pan with red wine, scraping the browned bits. hand-crush tomatoes, discarding any skins or tough cores, and add to pan along with juice; stir in Italian seasoning, pepper flakes, lamb and lamb gravy; bring to a simmer. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 1 hour. Stir in cheese; taste and add Creole seasoning as desired. Add cream and heat through.

Serve over hot pasta; garnish with parsley and pass Romano cheese around at the table.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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