lamb ragu (topped with burrata)

a taste of fall...

**If you click the pic, it will take you to the IG reel

Giving you a taste of fall with my lamb ragu recipe. This is a hit from the blog that is great for a week night!

Tip: if burrata is not your thing garnish with parmesan cheese! Also, adding a little better than bouillon is a little trick. It adds some umami (aka that savory taste in your mouth) so don’t skip it!

Ingredients

• 1/2 lb cavatappi pasta, cooked al dente according to the package (I did half the box)

• 1lb ground lamb

• 1 lb cherry tomatoes, halved

  • tip: if you are going to make this in the fall, sub cherry tomatoes (since they will be out of season) with 1, 28 oz can of whole steamed San Marzano tomatoes, crushed with your hands in a large bowl.

• 1 small yellow onion or half a large one, chopped

• 4-5 garlic cloves, thinly sliced

• 3 anchovies, whole

• 2 tablespoons chopped Calabrian chili peppers

• 1-2 tablespoons tomato paste

• 1 teaspoon chicken bouillon (better than bouillon paste)

• 2 tablespoons unsalted butter

• Kosher salt & fresh cracked black pepper

• Extra virgin olive oil

• garnishes: chopped fresh parsley & burrata

Directions

1. In a wide sauté skillet, add ground lamb in batches to get some texture & cook.

2. Add the anchovies and let them dissolve. With your wooden spoon, just break them up. Anchovies, add umami AKA salt and flavor to your sauce.

3. Add the onions & garlic and sauté. This will take about 3-5 minutes, depending on your stove. Season with some salt & pepper.

4. Add the tomato paste & Calabrian chilis and let cook for about 1-2 minutes. You will notice the color of the tomato sauce will get deep red, that means it’s cooking!

5. Add the cherry tomatoes & bouillon paste. Stir to combine and let the sauce simmer for about 20-30 minutes. Season with salt & pepper to adjust to your liking. The sauce will get nice and thick and flavors will combine.

6. Add butter at the end to add luxurious flavor!

7. As your sauce is simmering, prepare the pasta in a heavily salted pot and cook until al dente according to the box instructions.

8. Add the pasta straight from the pot. The pasta water which has a lot of starch in it helps the sauce bind to the noodles.

9. Serve in a bowl topped with burrata & garnish with parsley!