We are finally getting some warm summer weather here in the Pacific NW (a little too hot for my taste) but you won’t hear any complaints from me considering what the rest of the country is going through. The thermometer hit 102° on Saturday (a record for August 4th) and I have to admit I almost melted by the end of the day at the farmers’ market. The market is situated on a very large asphalt parking lot and there is no shade anywhere so everyone was really feeling the heat. The thought of walking into my cool house at the end of the day and popping the cap off a very cold beer is what kept me going.
I don’t cook much when the weather gets this hot and dinner is usually a salad or something light cooked on the grill. But pasta sounded good on Sunday and I had a quart of this delicious sauce in the freezer so all the cooking that was required was bringing a pot of water to a boil. I love this sauce for its rich blend of tomatoes, roasted red peppers and red wine.
Simple recipes always seem extra special when they are served on beautiful dishes. These Italian pasta bowls were purchased at William-Sonoma several years ago.
I set aside some sauce to top toasted slices of a baguette I bought at the farmers’ market on Saturday.
Brush thick slices of bread with a little olive oil and place under the broiler until lightly toasted on both sides. Top with warm ragu and sprinkle with a bit of grated Parmesan cheese. How’s that for a simple and very tasty lunch?
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 2 bay leaves
- 1 pound ground lamb, or beef if you prefer
- 1 onion, chopped
- 1 14-ounce can tomatoes, chopped or 2 cups homemade stewed tomatoes
- 1 teaspoon oregano
- ½ cup red wine, or more if the sauce gets too thick
- 2 red bell peppers, roasted, skinned and chopped
- ½ cup kalamata olives, sliced
- ¼ cup pine nuts, toasted
- ½ cup Parmesan cheese, grated
- ¼ cup parsley, chopped
- sprigs of fresh oregano for garnish
- Saute garlic, chilies and bay leaves in olive oil for 2 minutes. Add lamb and onion and cook until onion is transparent and meat is slightly browned. Add tomatoes, oregano and wine and simmer for 30 minutes. Add a little more wine if the mixture gets too thick. Add peppers and olives and simmer another 20 minutes. Add parsley and season with salt and pepper.
- Serve over pasta and garnish with pine nuts, Parmesan cheese and additional chopped parsley.
Are you curious about the difference between a ragout and a ragu? The food dictionary at Epicurious.com defines them this way:
Ragout [ra-GOO] – A derivative of the French verb ragoûter , meaning “to stimulate the appetite,” ragoût is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables.
Ragu [ra-GOO] – A staple of northern Italy’s Bologna, ragu is a meat sauce that is typically served with pasta. Though different than the French ragout, both are derived from the verb ragoûter , which means “to stimulate the appetite.” Ragu usually contains ground beef, tomatoes, onions, celery, carrots, white wine and seasonings.
This post is linked to Foodie Friday at Rattlebridge Farm.
We love lamb, so this recipe is right down my alley as they say. Love how you’ve used it on bruschetta.
Sam
Sam @ My Carolina Kitchen recently posted..In Celebration of Homegrown Tomatoes
We are experiencing the same heat wave so the thought of cooking a delicious pot of this sauce escapes me for the moment, but when the weather cools down I will be there!
bellini recently posted..Zucchini Olive Oil Cake for Sneak Some Zucchini Onto Your Neighbours Porch Day
Hi Val – I usually double the recipe because it freezes so well. I won’t be making simmering pots of anything until this weather cools down.
Cathy recently posted..Lamb Ragu ~ One of my Favorite Pasta Sauces
Those bowls are just perfect to serve the ragu on.
I like to top bread with sauce like that too.
This looks really good!
I’ve never had lamb with pasta. I think I’d love it. Looks delicious! That was smart, it’s always nice to be able to have something delicious from the freezer in this heat!
Carol @ Always Thyme to Cook recently posted..Wordless Wednesday: Very Crispy Potatoes
That looks so good Cathy. I love the taste of lamb, but I cannot tolerate the smell of it cooking in my house. Isn’t that weird? I can grill it. But I avoid cooking it at home. I do a lot of cooking classes with my Mom, and we took a class once, and she was cooking lamb. I could barely get through that class! I wasn’t even pregnant!!! But your sauce looks amazing, and I am sure it tastes even better!!!!
XO Kris
Hi Kris – I know what you mean. Lamb does have a distinct smell, but thank heavens I like it. I know this sauce would be delicious if beef is substituted for the lamb. Hope you give it a try.
Cathy recently posted..Lamb Ragu ~ One of my Favorite Pasta Sauces
I have yet to make a lamb ragu..You have given me the itch..It has been so very hot and humid here also.
We have never had burlap grass before..I guess I should look at it as in vogue like burlap table runners:)
Your plates are so cute too..It’s fun to use these specialty dishes..
Refreshed my pine nut stock and pecans..Ouch..$20.00 a bag ..both the same day..
Monique recently posted..Of Plums and Hydrangeas and Donna Hay~
Your ragu looks delicious especially on the toasted baguette, I would like such a refreshing dish for lunch too!
Jeannie recently posted..Apple Cornmeal Up-side-down Cake ~ Bake Along # 30
We love lamb so much but have never tried it in a ragu. Can’t wait until the fall weather to put this on the table. I am with you concerning the cold beer on after a hot day. Must be a German trait? (tee hee) Susan
Susan recently posted..Fly casting lessons
Even though we’ve gotten hit with the intense heat here lately, I love the occasional break from salads, etc. Putting the ragu on bruschetta is inspired!
Beautiful! I love those W&S dishes, and I think I remember when they had them. I’ve never made a true Ragu and must give this a try. I also appreciate the clarification of Ragu/Ragout. I think I just always thought they were the same thing. Yikes, 102 on the asphalt is awfully hot. Glad to hear it didn’t make you sick, you handle it better than I. I’m looking forward to our visit to Portland in a couple of weeks, can you make sure it cools down abit? 🙂
Lea Ann (Cooking on the Ranch) recently posted..Curry Pickled Cauliflower
The lamb ragu sounds great. I have ground lamb in the freezer.
Karen (Back Road Journal) recently posted..The Foraging Trilogy III: Home Again, Home Again, Jiggity Jig
i’ve never had a pasta sauce with these kinds of flavors before, it looks wonderful! i love the bowls too, i agree about pretty bowls making meals more special!
teresa recently posted..Veggie Chili
Aye, Cathy. 102 degree weather would be front page news on my corner of Heaven on the Monterey Peninsula. That’s so rare for us. 80 degree weather is a heat wave for us, and that’s why I love my hometown. I become lethargic and miserable in that kind of heat, especially since A/C doesn’t exist in our homes. With that said, how lucky for you to have this sauce. I’m saving this recipe for winter. I LOVE lamb and ragus. The dishes are really pretty, too. Yes, meals taste even better when served on nice dishes. Hope the temps cool down to something more manageable.
Foodiewife recently posted..Cherry Vanilla Cake with Swiss Buttercream Frosting
I love this ragu Cathy (and the little end notes on how to correctly pronounce it!) I can’t get over your temperatures for your neck of the woods. It’s unbearable isn’t, and I’d share a cold beer with you too! For some crazy reason (cross my fingers), it’s been mild in SC this summer and we’re really loving it! Oh I forgot to also add: spreading the ragu on the bruschetta is brilliant! My husband would be in heaven!
Roz recently posted..A Fresh Thai Salad and Two Thai Dressings
Hi Cathy,
It’s my first time to visit your blog and I was so captivated by this recipe.
I wanted to experience this food at home too. So will be making some servings this weekend.I really like this.
Thanks for sharing this one.
Cheers to your yummy blog!
Donna Spears recently posted..In the News – Renovate Before You Sell
Williams Sonoma has beautiful dishes, Cathy! It’s so difficult to walk out of that store empty-handed!
Love your lamb ragu!
Barbara recently posted..Cherry, Blackberry and Almond Crisp
I have never tasted a lamb ragu. It sounds delicious though, along with with that fresh toasted bread too. I hope you don’t have the long hot spell that we’ve been enduring-we’ve been in triple digits for weeks, so my cooking has been sparse. Hopefully there is a small cool front coming tomorrow with a chance of rain. We hope.
this looks divine bookmarked thanks 🙂
rebecca recently posted..Osmiza – An Ancient Food and Cultural event
I have never had pasta with lamb ragu…love those bruschetta too.
Angie@Angie’s Recipes recently posted..Quark Dip with Chive and Shallot
Cathy, looks delicious.
Ann recently posted..Ham and Cheddar Buttermilk Biscuits
Looks like a wonderful meal! We had lamb once a week growing up, so now I only like it butterflied on the grill, every so often.
There was nothing worse than left over lamb!
Kathleen recently posted..Let’s Dish # 19 FIFTY SHADES OF GR…
Oh Cathy… it does look wonderful. I love your bowls… so pretty!
Pam recently posted..Blueberry and Cherry Oatmeal Cookies with White Chocolate Chips
I absolutely can’t wait to make this dish. Wish I had some right now as it is lunch time and I am hungry!
Linda recently posted..Just Looking
My husband is not a pasta fan, so I rarely make it. This does look tempting and delicious.
Marilyn recently posted..Tea this Week
Sounds like a typical summer day in AZ 🙂 That pasta looks great and I agree a cold beer is super after being out in the heat all day.
I’ve never tried a ragu with lamb either but I love those slow-simmered meat sauces. What a delicious dish of pasta. Finally, you’re getting the heat and we’ve finally cooled down for a while!
Susan recently posted..Grilled Shrimp and Halibut with Herb and Dijon Marinade
This recipe sounds amazing. I cannot wait to try it.
The weather seems to be crazy everywhere. It was in the high 90’s, low 100’s here for so long, a cold front came through yesterday and it’s 73 today. Your ragu sounds delicious with the pine nuts, olives and all and I’ll have to try this with beef. Your bowls are pretty classy looking. WS is great!
yum, yum yum! Cathy will you please come and stock my freezer! I’m bookmarking this one, can’t wait to try it!
The Café Sucré Farine recently posted..Garlicky Parmesan Croutons
Definitely drooling! I love it on the bread too – what a great idea. Yum!
Jacqueline recently posted..French Berry Pie
Cathy, I love love love lamb in pasta sauces and find it so much moister and more flavorful than beef. This is a stunning recipe, full of fabulous flavors and I am dying to try it!
Jamie recently posted..THE ULTIMATE CARAMELIZED PEACH UPSIDE DOWN CAKE
Hi, Cathy!
This recipe sounds fabulous! I can hardly wait till our temps drop a bit to try it (definitely TOO hot right now).
Blessings,
Aimee
This is my kind of dish too! 🙂 I love a good & tasty lamb ragu! Who wouldn’t love to savour this tasty dinner? I love all of the real flavours in here! 🙂
This will be my dinner tonight! 🙂 Thank you! xxx
Sophie recently posted..Vegan strawberry cashew cheese spread aka strawberry cashew yoghurt, I think! Yeah!
What a delicious looking recipe. I like your idea of serving it on slices of baguette. I’ve pinned this one. Thanks for sharing it.
Beth @ Aunt B’s Kitchen recently posted..Cherry Oatmeal Muffins