Lamb Ragout with Berbere2019-10-04
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!
In a medium rondo, sauté onion, garlic, carrots, red pepper flakes, and berbere with half the oil for five minutes.
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.
Meanwhile, season veggies with remaining olive oil, salt and pepper, and roast in the oven at 400°F until thoroughly cooked and slightly brown.
Cook pasta according to directions, drain, and toss with meat sauce and roasted vegetables. Finish with parsley and romano cheese.
- 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
Chef Recommended Cuts
Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
Red Lentil Rotini with Salsa Verde, Roasted Zucchini, Hominy and Fresh Mint
This information is per serving.
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.