Chef Chuck Hughes shared with us this Lamb Ragu with Conchiglioni recipe from his new cookbook, Chuck’s Home Cooking. Perfect for a cozy dinner, this recipe not only satisfies the palate but also warms the soul, making it a memorable centrepiece for any meal.
Lamb Ragu with Conchiglioni
Ingredients:
- 1½ tablespoons olive oil
- 1 pound (450 g) ground lamb 1 medium yellow onion, finely diced
- 2 ounces (55 g) pancetta, thinly sliced
- 4 garlic cloves, smashed and roughly chopped
- 1 sprig fresh rosemary 3 bay leaves
- 3 cans (5.5 ounces/156 mL each) tomato paste
- 6 cups water
- 1 tablespoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 18 ounces (500 g) conchiglioni (large pasta shells)
- Grated Grana Padano cheese, for serving
Directions:
- Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the lamb, break it apart with a wooden spoon, and cook, stirring often, until browned. Using a slotted spoon, remove the lamb from the pot and transfer to a plate, leaving the fat in the pot. Reduce the heat to medium-low, toss in the onions and pancetta, and cook, stirring occasionally, until the onions start to brown, about 5 minutes. Add the garlic, rosemary, and bay leaves and cook, stirring occasionally, for another 2 minutes.
- Return the browned lamb and any juices to the pot. Add the tomato paste and cook, stirring constantly, for 2 minutes. Add the water, salt, and pepper and stir well to combine everything.
Increase the heat to high and bring the sauce to a boil, then reduce the heat to low, cover with the lid slightly ajar, and simmer, stirring occasionally, for 3 to 4 hours, until the sauce has thickened. Discard the rosemary sprig and bay leaves. (The sauce is even better the next day. You can completely cool the sauce and store in an airtight container in the fridge for up to 1 week.) - When the sauce is done, bring a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook until
al dente. Drain the pasta, transfer to a large bowl, and mix with a ladleful of the sauce so it doesn’t stick together. Divide the pasta between bowls. Top with more sauce and the grated cheese.
