Baked Rigatoni With Lamb Ragu
This is an Ina Garten recipe. I have been following the Barefoot Contessa for years and really like her recipes. She has such a nice way of presenting her food. I love her easy-going and gentle style and as she has matured also love how she has simplified many dishes. This one may not qualify as super simple. It’s not a difficult dish, but does involve a few steps. You can make it in stages and also can make the entire dish the day before so perfect for entertaining.
It seems I am on a ‘comfort food’ kick, but who doesn’t like ‘comfort food’? I made the ragu the day before I put the dish together. Ina calls for using ground lamb, but I had about 1 pound of lamb cubes left over from a leg of lamb I made not long ago so used that instead. Traditionally ragu is made with ground meat-beef, pork, game or even horse. The meat is cooked on low heat in a braising liquid-usually tomato and/or wine based. This recipe calls for both.
I used a nice Tuscan red, Cantina Zaccagnini. It has an intense, rich flavor with aromas of plum and blackberry. Start by peeling carrots and onion. Chop along with a large fennel bulb and some garlic.
I only used one of these fennel bulbs as it made 2 cups chopped.
I didn’t have onions, but had recently bought a big bunch of Mexican spring onions so used them. Because my spring onions didn’t make 1 1/2 cups of onion I added 1 Tbsp. of onion powder to the sauce.
Heat 3 Tbsp. olive oil in a heavy bottomed pot or Dutch oven over medium heat. I used my cast iron Dutch oven that my Mom gave me when I graduated from high school. It has cooked a lot of meals over the years! Drop in the carrot, fennel and onion and saute for 10 minutes, stirring occasionally, until the vegetables begin to brown. If using ground lamb, add it now along with the garlic and fennel seeds and cook for about 8 minutes, breaking up the lamb with a wooden spoon until it is no longer pink. Because my lamb was already cooked (albeit rare) I added later.
I deviated a bit from Ina’s recipe, but I will give you her exact recipe below. Once the veg was browned I added all the wine (2 1/2 cups) to deglaze the pan. Then added the crushed, canned tomatoes, tomato paste, oregano, red pepper flakes, salt and black pepper. This is where I added my cooked lamb. Bring to a boil, lower the heat and simmer, partly covered for 40 minutes, stirring occasionally. I slow cooked the sauce a little longer for a total of 1 hour. The sauce is very thick.
Once the sauce was cooked, I let it cool completely. Remove from the Dutch oven into a large bowl, cover tightly and refrigerate overnight.
This is the pasta Ina recommends. It’s excellent quality and I really like the history of the company; family owned and operated since the early 1800’s in the small village of Fara San Martino in the Abruzzo region of central Italy. This family is passionate about making pasta.
The next morning, bring a large pot of water to a boil, add 2 Tbsp. salt and the rigatoni and cook according to package directions, until barely al dente. The package recommends 12-14 minutes. I cooked for 12. Drain.
While the pasta is cooking, grate the fresh mozzarella and the parmesan cheeses. The recipe calls for 1 lb. of fresh (salted) mozzarella. I couldn’t find salted mozzarella so just used fresh. Grate half and use the other half to top the dish before baking.
Because the mozzarella is so soft you may have to use the palm of your hand to push the pasta through the box grater.
Whisk two extra-large eggs in a large bowl. Add 2/3 cup heavy cream and whisk until well blended. Add the drained pasta to the egg/heavy cream mixture and stir well to coat. Next add the grated mozzarella and finally the ragu. Stir thoroughly to completely coat the rigatoni with the egg/cream ragu sauce.
Season with 2 tsp. salt and 1 tsp. freshly ground black pepper. Place in a 10 x 14 x 2 inch baking dish. I used my 9 x 13 and it fit perfectly.
Top with 1/2 cup freshly grated parmesan. Tear the mozzarella into pieces and place on the top. See how creamy the sauce becomes after adding eggs and heavy cream.
Because I was making this dish ahead, I then covered and placed in the fridge until ready to bake.
Preheat oven to 350 degrees. Bring the prepared rigatoni to room temperature and bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Ina’s recipe does not call for topping with fresh basil, but the photograph shows it so I decided to add it after the dish was baked.
I hope you love this recipe as much as we did. Rich, satisfying, deeply flavorful and comforting!
Baked Rigatoni With Lamb Ragu
Ingredients
- 3 Tbsp. Good olive oil
- 1 1/2 cups Yellow onion, chopped
- 2 cups Carrots, diced, about 1/2 inch pieces
- 2 cups Fennel, diced, about 1/2 inch pieces
- 1 lb. Ground lamb
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Whole fennel seeds, roughly chopped
- 2 Tbsp. Tomato paste
- 1 28 oz. Can crushed tomatoes, such as San Marzano
- 2 1/2 Cups red wine, such as Chianti or Cotes du Rhone, divided
- 1 tsp. Dried oregano, crushed with your hands
- 1/4 tsp. Red pepper flakes
- Kosher salt/freshly ground black pepper
- 1 lb. Rigatoni, such as De Cecco
- 2 Extra large Eggs
- 2/3 cup Heavy cream
- 1 lb. Fresh salted mozzarella, divided
- 1/2 cup Freshly grated Italian parmesan cheese
- Basil, optional for garnish
Instructions
- Heat olive oil in a medium (10 to 11 inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onions, carrots, and fennel and saute for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups red wine, the oregano, and red pepper. Bring to a boil, lower the heat, and simmer, partly covered for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350 degrees. Bring a large pot of water to a boil, add 2 Tbsp. salt and the rigatoni and cook according to package directions until barley al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 tsp. salt, and 1 tsp. black pepper. Toss well.
- Transfer to a 10 x 14 x 2 inch baking dish and sprinkle with parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Notes
