This rich and hearty lamb ragu with conchiglioni pasta is the perfect dish for a cozy winter evening. Canadian Chef Chuck Hughes slow-cooks the sauce to get deep, savoury flavours. This lamb bolognese sauce features a fragrant blend of rosemary, garlic and pancetta. Incorporated with conchiglioni (large pasta shells) and topped with grated Grana Padano cheese, this bolognese pasta dish is comfort food that only gets better with time.
Ingredient info
What is conchiglioni?
Conchiglioni are large, shell-shaped pasta, perfect for stuffing with hearty fillings like ricotta cheese, ground meat or vegetables. Pasta sauce will cling to their shape, making large pasta shells a great choice for rich, flavourful dishes like this lamb ragu.
Where can I buy ground lamb?
You can find ground lamb at most well-stocked grocery stores, local butcher shops or specialty markets. For a more curated selection, try high-end grocery stores or organic butchers. Local farms may also offer fresh, sustainably sourced lamb options.
What wine should I serve with lamb?
Full-bodied red wines like a Cabernet Sauvignon, Syrah, or a hearty Italian Chianti would pair best with lamb recipes.
Lamb Bolognese
Equipment
- 1 Dutch Oven
Ingredients
- 1½ tbsp olive oil
- 450 g ground lamb
- 1 yellow onion finely diced
- 55 g pancetta thinly sliced
- 4 cloves garlic smashed and roughly chopped
- 1 sprig rosemary
- 3 bay leaves
- 3 cans (156 mL each) tomato paste
- 6 cups water
- 1 tbsp kosher salt
- ½ tsp freshly ground black pepper
- 500 g conchiglioni large pasta shells
- grated Grana Padano cheese to serve
Instructions
- In large Dutch oven, heat oil over medium-high heat. Once oil is hot, add lamb, breaking it apart with a wooden spoon, and cook, stirring often, until browned. Using slotted spoon, transfer lamb to plate, leaving fat in pot. Reduce heat to medium-low, add onion and pancetta and cook, stirring occasionally, until onion starts to brown, about 5 minutes. Add garlic, rosemary and bay leaves and cook, stirring occasionally, for 2 minutes.
- Return lamb and any juices to pot. Add tomato paste and cook, stirring constantly, for 2 minutes. Add water, salt and pepper and stir to combine. Increase heat to high and bring mixture to a boil. Reduce heat to low; cover with lid slightly ajar and simmer, stirring occasionally, until sauce has thickened, 3 to 4 hours. Discard rosemary and bay leaves.
- In large pot of boiling salted water, cook pasta until al dente. Drain; transfer to large bowl. Add a couple of ladles of sauce to prevent pasta from sticking together.
- Divide pasta among bowls, top with more sauce and sprinkle over cheese.
