Yes, that says 92 and a lamb šŸ‘ ragu


 
Brett-EDH

Brett-EDH

TVWBB Olympian
Weird. Itā€™s hot again today. I know not to complain but can we just get some cool air for a while before the rainy season starts here?

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I slow cooked a lamb ragu today as it was on the schedule. Itā€™ll be good, for sure, but some cooler weather would make it even better.

Dinner is a tribute to our summer in Rome this July. Some amazing food was had. I do miss those European meals.

Going to have to do some innovative grilling soon to mix things up. Flavor, flavor and lots of flavor.
 
It has cooled off nicely here. The last couple of weeks has been in the 70's and low 80's. Upper 60's to mid 70's this week with chances of rain.
Sorry, didn't mean to rub it in.
 
Colin said:
It has cooled off nicely here. The last couple of weeks has been in the 70's and low 80's. Upper 60's to mid 70's this week with chances of rain.
Sorry, didn't mean to rub it in.
Click to expand...
I am jealous. Itā€™s certainly not fall weather right now.
 
So I stated this lamb ragu at 1030A today.

Cubed up boneless leg of lamb

S&P the chunks with evoo
Seared the lamb chunks
Added mirepoix (2 minced carrots, celery and one medium yellow onion)
Browned the mirepoix
Add half bottle of Sauv B
Reduced to 50% of original volume
Crushed and added 6 garlic cloves
Added 10 Romas that I de-seeded and de-skinned this AM
Added some water with the Romas and their juice
Added dash of Italian seasoning herbs
Added one rosemary sprig
Brought to rolling simmer, covered and down to simmer for 5 hours

Now reducing the gravy with lid off and a less than rolling simmer.

Will run the stick blender through the sauce for incorporation

Will break the lamb chunks a little further for a stringier texture.

Serve over papardelle pasta. Thatā€™s dinner. With some pecorino atop, of course.

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Ran the stick blender.

Man o man this is incredible. Too bad thereā€™s no websmelavision.

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Hopefully I remember to post a plating pic.
 
I have never made gravy from lamb. No one in my family (from either side) ever did as well. But it could ne interesting and I may have to give it a go
 
Had some in Rome with funghi. I was doing some reading and found that lamb was a special version. So I went further down the rabbit hole. Incredible flavor. IMO, better than beef and short ribs. Cleaner. More flavor.

www.gustorotondo.it

The history of ragĆ¹ sauce - Gustorotondo Italian Food Boutique

Did you know that the word 'ragĆ¹' comes from the French? Perhaps that final accent aroused some suspicions! The word 'ragoĆ»ter' means to arouse the appetite
www.gustorotondo.it www.gustorotondo.it

What parts of Italy does the family come from? Curious.

This was one of my Rome dinners.

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Oh, and we never called it "sauce". It's "gravy" if it has meat. Sauce if it's meatless. And if there was meat to be eaten from the gravy (as in neck bones, spare rib scraps, braciole, sausage, etc) that was "gravy meat". And never hot sausage. Only sweet sausage.
Our Sunday meal progress was as follows
Pasta course (or as we called it "macaroni") which could be rigatoni, penne, mostacolli or whatever mom felt like making. If at grandma and grandpa's house it could have likely been home made ala' guitarra which she was very fond of making.
Then the gravy meat came out
Then a meat course roast chicken, roast beef, veal roast stuffed with sausage, pork roast, etc. Or if my dad, uncles and grandpa had been to grandpa's friend's farm near Addison IL (this was a lifetime ago) roasted baby pigeon YUM
Then cheeses would come out
Then fruit
Then dessert. (Biscotti mostly but again depending on the season this could change) strong dark coffee with a good splash of home made grappa (and of course a nice shot of grappa on the side) and a wekened concoction for us kids of mostly warm milk and just enough of grandma's brew to give the milk a little color and some sugar.
Didn't know how good those days were. šŸ˜
 
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