A Little Lamb Ragout with Sausage and Arugula

A Little Lamb Ragout

A Little Lamb Ragout

I didn’t have time to post this recipe right away.  My photographer has had the flu and I needed to cook up something hearty to get his strength back.  I should also add that Jason (the photographer aforementioned) has been working tirelessly to renovate our second bedroom, or as he refers to it, his office.  What that all means is that he’s had no time to photograph all the many meals I have prepared over Thanksgiving, Christmas and New Years.  Oh well…perhaps next year.  Hoping everyone enjoyed their holidays as much as we did!

Here is the recipe for tonight’s little dish.  I took a little from my lasagna and a little from my bolognese and came up with, “A Little Lamb Ragout with Sausage and Arugula.”


2-4 Tbsp. Extra Virgin Olive Oil
4 Cloves of Garlic Chopped
2 Small Carrots Chopped
1 Celery Stalk Chopped
1 Medium Yellow Onion Finely Chopped
1-2 Tbsp. Tomato Paste
1/2 Tsp. Dried Thyme
1 Tsp. Fresh Sage Chopped
1 Tsp. Fennel Seads
1 Tsp. Home Dried Parsley Crumbled
1/2 Cup Dry Red or White Wine
1/2 Cup Heavy Cream
2/3 Cup Water
2 Tbsp. Corn Starch or Flour
1 Lb. Ground Lamb
1/2 Lb. Sweet Pork Sausage, skinned and crumbled
1/2 Lb. Spicy Pork Sausage, skinned and crumbled
Portuguese Sea Salt and Fresh Ground Black Pepper to taste
1 Lb. Pasta
1/2 Cup of Shaved Italian Parmesan

Heat half of the oil in large skillet over medium-high heat adding lamb and sausage.  Brown.  Set skillet aside covered to keep the meat warm.  I added a little less than 1 teaspoon of salt, withholding the pepper for the final stages.

In your favorite dutch oven or large skillet or pot, heat the remainder of the olive oil, add the carrots, saute for two minutes, then add garlic, onion, and celery.  Cook about 3 minutes or until tender.  Add tomato paste and herbs and keep cooking until the veggies start to turn a little brown, about 2 minutes.  De-glaze with wine, pulling up the little bits.  Season with salt and pepper.  Stir in heavy cream.  In a separate small bowl combine water and corn starch until mixed well; adding water mix to pot.

Transfer lamb and sausage mixture to the pot and cook on medium-low for about 20 – 30 minutes.

In the last 10 minutes or less add 1-2 cups of fresh arugula over the top, cover and let steam.  Mix well before serving over your favorite pasta and top with shaved Italian Parmesan.

Little Lamb Ragu

Little Lamb Ragout


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