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Lamb Ragu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)259.2674
Energy (kCal)3515.734
Carbohydrates (g)89.161
Total fats (g)234.493
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using a food processor, puree the onion, carrots, celery and garlic to a coarse paste. | 2. Coat a large pan generously with olive oil and set over medium heat. Add the pureed vegetables, season with salt and cook until all of the water has evaporated and the vegetables begin to brown, about 15-20 minutes. Stir frequently and be patient. (This is where the big flavours develop.). | 3. Add the ground lamb, season generously with salt and cook until it is browned, about 25-30 minutes. (Brown food tastes good; don't rush this step.). | 4. Add tomato paste and cook for about 5 minutes. Stir in the red wine, rosemary and bay leaves. Cook at a lively simmer until the wine has reduced by half. Add the thyme bundle and enough water to cover the lamb( about 1 inch). Simmer for 3 to 4 hours, stirring and tasting frequently and adding more water as it evaporates. Skim the fat off the surface. Remove the bay leaves and the thyme. Season to taste with salt and pepper. | 5. Toss with al dente pasta (see pasta suggestions in the recipe description) and serve with freshly grated Parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 60.0 14.01 1.65 0.15
    carrot 2 chopped 104.96 24.5248 2.3808 0.6144
    celery rib 3 chopped - - - -
    garlic clove 4 chopped - - - -
    extra virgin olive oil - - - -
    salt - - - -
    leg lamb 3 lbs ground ground 3129.84 0.0 243.7193 232.2886
    tomato paste 1 cup 216.48 49.9224 11.4048 1.2408
    red wine 3 cups - - - -
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    bay leaf 3 - - - -
    thyme 1 bunch - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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