Easy homemade Lamb Ragu recipe

Cut the meat into chunks and peel and slice the onions. Wash and chop the celery stalks.

Put the sliced onion and celery in a pot, along with a round of extra virgin olive oil, a whole poached garlic clove and bay leaves. Then fry over low heat until the vegetables are wilted.

Add the pieces of meat to the pot and let them brown on all sides over high heat, stirring frequently. And after about 10 minutes, season with chilli, a pinch of pepper and salt.

Add the wine, cover it with a lid and over high heat, let all the alcohol evaporate. After 5 minutes of cooking, remove the lid, mix well and allow the cooking juices to shrink.

Add 1 litre of water and bring to a boil. Then, lower the heat and continue cooking for another 40 minutes.

Pour the tomato sauce, heat up and bring to a boil. Then, low the heat and cook for 50 minutes more.

Chop the parsley. Season with salt between the last 10 minutes of cooking the meat. The lamb sauce is ready. Turn off the heat, sprinkle with chopped parsley and let stand for about ten minutes with the heat off before serving.

With the lamb ragu, you can season the pasta of your choice. Then separately boil the pasta al dente in plenty of salted water and, in the meantime, heat a small amount of lamb sauce with small pieces of meat in a frying pan. Drain the pasta from the cooking water and sauté with the lamb ragu.

Serve the pasta with the hot lamb sauce with some grated Pecorino cheese. Enjoy!