LAMB RAGÙ | Just A Pinch Recipes

Name: LAMB RAGÙ | Just A Pinch Recipes
Total time: 315 min
Ingredients: 1 1/2 pound(s) lamb shoulder, cut into 1/2-inch pieces and excess fat trimmed; ground himalayan sea salt, to taste and divided; freshly ground black pepper, to taste and divided (i always use mixed peppercorns); 3 tablespoon(s) olive oil, divided; 1 tablespoon(s) butter; 1 1/2 cup(s) yellow onions, diced; 3/4 cup(s) carrots, diced; 3/4 cup(s) celery, diced; 4 large cloves garlic, pressed; 2 tablespoon(s) tomato paste; 1 tablespoon(s) Italian seasoning; 1/4 teaspoon(s) red pepper flakes, or to taste; 1/8 teaspoon(s) freshly ground nutmeg; 1 1/2 cup(s) dry red wine; 1 cup(s) 2% milk; 1 can(s) (28 oz.) san marzano whole tomatoes, crushed; 1 large bay leaf; 1 1/2 cup(s) low-sodium chicken broth, room temperature and divided; 1/2 pound(s) cooked pasta like pappardelle or tagliatelle; 1/3 cup(s) grated grana padano cheese, for serving; 1 tablespoon(s) fresh chopped parsley, for garnish

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Pat dry the meat and season generously with salt and pepper; set aside. In a Dutch oven over medium-high heat, add 2 tbsp. oil. Working in batches, sear the meat on all sides...

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Ingredients

1 1/2 pound(s) lamb shoulder, cut into 1/2-inch pieces and excess fat trimmed
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
3 tablespoon(s) olive oil, divided
1 tablespoon(s) butter
1 1/2 cup(s) yellow onions, diced
3/4 cup(s) carrots, diced
3/4 cup(s) celery, diced
4 large cloves garlic, pressed
2 tablespoon(s) tomato paste
1 tablespoon(s) Italian seasoning
1/4 teaspoon(s) red pepper flakes, or to taste
1/8 teaspoon(s) freshly ground nutmeg
1 1/2 cup(s) dry red wine
1 cup(s) 2% milk
1 can(s) (28 oz.) san marzano whole tomatoes, crushed
1 large bay leaf
1 1/2 cup(s) low-sodium chicken broth, room temperature and divided
1/2 pound(s) cooked pasta like pappardelle or tagliatelle
1/3 cup(s) grated grana padano cheese, for serving
1 tablespoon(s) fresh chopped parsley, for garnish