Lamb and Turnip Ragu
A delectable, savory dish served over your favorite pasta
Ingredients
- 1 lb. Ground Lamb
- 2 Turnips, Medium peeled and cut into wedges
- 12 oz. Pasta we used farfalle but user's choice
- 1 tbsp. Extra Virgin Olive Oil
- 1 Large Carrot, Peeled and Diced
- 1 Large Celery Stalk, Diced
- 1 Sweet Onion, Diced
- 6 cloves Garlic, Minced
- 1 small can Tomato Paste Approx, 4 tbsp.
- 2 tsp. Rosemary, chopped
- 1 cup Kale, chopped Can sub another green of choice, if desired.
- 4 tbsp. Parmesan Cheese, grated
- ¼ cup Italian Parsley, chopped
- Salt and Pepper To taste, approx. ½ tsp. of each
Instructions
- Wash and prep all herb and vegetable ingredients. Heat 1 tbsp. of extra virgin olive oil on medium heat in a large saute pan (preferably one with high sides)
- Add the turnips to the pan and add a healthy pinch of salt and pepper. Cook until browned, stirring occasionally to brown all sides, approximately 6 - 7 minutes. Remove and set aside. Wipe out excess olive oil.
- Return the pan to the burner and allow to come back to heat. Add the ground lamb, stirring and breaking apart. Cook until browned, approximately 5 minutes. Set aside in a bowl leaving the drippings in the pan (discard about half of the drippings).
- In the pan with the remaining drippings, add the onion, carrot, celery, garlic, and rosemary once the pan has returned to heat. Cook until tender (this can vary depending on the size of the dice but should take about 10 minutes.
- Add in the tomato paste and cook for another 5 minutes, stirring frequently and mixing all ingredients together.
- Return the lamb and turnips to the pan along with approximately 1 cup of water. Cook for another 8 - 10 minutes, or until sauce is reduced to a thickened state.
- During this step grab a pasta pot or sauce pan and bring salted water to a boil (a healthy pinch or a couple grinds on a grinder should do). Boil the pasta according to the package instructions, approximately 10 minutes or until al dente.
- Drain the pasta (reserving ½ - ¾ cup of pasta water). Add the pasta and kale to the pan. Pour in the reserved pasta water, stirring frequently for about 2 minutes or until kale is wilted and all ingredients are thoroughly mixed. Remove from heat (Note: can cook for another couple of minutes until sauce reaches desired consistency; should be a hearty, fairly thick consistency and not runny).
- Divide dish into bowls, sprinkle with desired amount of grated parmesan and parsley.
