30-Minute Lamb Ragu
Ingredients
The meat
The seasoning
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
The cooking fats
-
2
tablespoons
extra virgin olive oil
The aromatics
-
1
clove
garlic
-
½
small
onion
-
1
small
carrot
-
2
stalks
celery
The liquids
-
½
cup
beef broth
-
14
oz
canned diced tomatoes
-
1½
tablespoons
tomato paste
The herbs and spices
-
1
tablespoon
Italian seasoning
-
½
teaspoon
sugar
-
2
leaves
bay leaves
-
1
cube
beef bouillon
The pasta
Instructions
- Prepare the lamb by cutting it into large chunks and seasoning with salt and pepper.
- In the Instant Pot, heat olive oil and sauté garlic, onion, carrot, and celery until tender, then sear the lamb on all sides.
- Add beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and beef bouillon to the pot and stir to combine.
- Lock the lid and cook on high pressure for 25 minutes, then allow a natural pressure release for 10 minutes followed by a quick release.
- Shred the lamb with two forks and set aside while cooking the pappardelle according to package instructions.
- Combine the lamb ragu with the cooked pasta and a bit of pasta water, then serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
541
Total fat
15g
Total carbohydrates
73g
Total protein
29g
Sodium
913mg
Cholesterol
mg
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