Lamb Ragout with Berbere

2019-10-04
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ethiopian spice blend berbere lends its earthy heat to this lamb ragout from Chef Lorenzo Boni. The slow-cooked sauce is a deep, richly flavored, and a bit spicy, with plenty of vegetables to balance the lamb. Buon Appetito!

Instructions

Step 1

In a medium rondo, sauté onion, garlic, carrots, red pepper flakes, and berbere with half the oil for five minutes.

Step 2

Add lamb and brown well over high heat. Add tomatoes and 1 quart of chicken broth, season with salt, and simmer until well reduced and thoroughly cooked, about 1 hour.

Step 3

Meanwhile, season veggies with remaining olive oil, salt and pepper, and roast in the oven at 400°F until thoroughly cooked and slightly brown.

Step 4

Cook pasta according to directions, drain, and toss with meat sauce and roasted vegetables. Finish with parsley and romano cheese.

Ingredients

  • 6 pkgs Barilla® Red Lentil Penne
  • 1½ cups extra virgin olive oil
  • 12 cups 1/3 in diced carrots
  • 6 tbsp berbere
  • 1½ tsp red pepper flakes
  • 6 cups yellow onion
  • 6 lb ground lamb
  • 6 lb plum tomatoes, concasse
  • 6 cups eggplant, small diced
  • 6 cups butternut squash, small diced
  • 4½ cups pecorino romano cheese, grated
  • ¼ cup chopped parsley
Recipe Type:

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 488g
Servings Per Container

Amount Per Serving
Calories 830
Calories from Fat 414
% Daily Value*
Total Fat 46gg
71%
Saturated Fat 16gg
80%
Trans Fat 0gg
Cholesterol 140mgmg
47%
Sodium 540mgmg
23%
Total Carbohydrate 58gg
19%
Dietary Fiber 12gg
48%
Sugars 10gg
Protein 54gg
108%

Vitamin A %
Vitamin C %
Calcium 404mg%
Iron 7mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.