Discover the deep, slow‑cooked richness of our Lamb Shoulder Ragu Rigatoni – a beautifully comforting Italian classic.
Tender lamb gently braised with soffritto, white wine, herbs and our Napolina Polpa Tomatoes, then tossed through perfectly al dente Rigatoni… this is Italian home cooking at its most luxurious.
Whether you’re cooking for a loved one or treating yourself to something special, this dish brings the warmth, depth and authenticity of true Italian cucina straight to your table. Buon appetito!
Serves: 2
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Ingredients:
400g deboned lamb shoulder, cut into large chunks
2 tbsp Napolina Olive Oil
1 carrot, grated
1 medium onion, finely chopped
1 celery stick, grated
3 cloves garlic, finely chopped
1 tbsp Napolina Red Wine Flavour Booster
100ml dry white wine
250ml lamb stock
1 can Napolina Polpa Tomatoes
2 bay leaves
1 sprig rosemary
200g Napolina Rigatoni, cooked as per packet instructions
Parmigiano Reggiano, grated
Fresh parsley, chopped
Salt & black pepper, to taste
Preparations:
1. Heat the Napolina Olive Oil in a pan over medium–high heat. Add the lamb, season with salt and pepper, and brown well on all sides. Remove and set aside, keeping the flavourful oils in the pan.
2. Next, build the soffritto: Reduce the heat to medium. Add the onion, garlic, carrot and celery, gently cooking until soft, sweet and glossy. Deglaze the pan with the white wine and let the alcohol cook off for a few minutes.
3. Then form the ragu base: Stir in the Napolina Polpa Tomatoes, Napolina Red Wine Flavour Booster, and lamb stock. Return the seared lamb to the pan along with the bay leaves and rosemary. Cover and simmer gently for 2 hours, stirring occasionally as the sauce deepens and the lamb softens.
4. Remove the rosemary and bay leaves. Shred the tender lamb back into the sauce, then cook uncovered for 10 more minutes until the ragu becomes rich, glossy and beautifully reduced.
5. Add the cooked Napolina Rigatoni, a ladle of pasta water, and a drizzle of Napolina Olive Oil. Toss gently so every piece is coated in the luxurious lamb ragu.
6. Finally, spoon into bowls and finish with grated Parmigiano Reggiano and fresh parsley and enjoy!
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