One bite of this classic lamb ragu and you’ll feel like you’re sitting on a sun drenched trattoria patio in the mountains of Italy up high in sheep country, even if you have never been there.It’s rich, authentic, satisfying, and best of all, easy and effortless.If you’ve ever wanted to up your pasta game, changing up your protein is a great place to start.

Have you ever noticed that the super authentic Italian pasta places are always doing their pasta sauces with wild boar, duck, bison, or other exotic meats, but at home we’re always making sauces with ground pork and beef? But, if you look closely at the menu, they almost always also have a lamb ragu too, and that’s because lamb is one of the most traditional and authentic proteins you can get for Italian food.It also happens to be pretty easy to come by and it’s usually the same price as beef, if not even a little cheaper.Lamb is a wonderful meat: rich and tender and only slightly gamey enough to be interesting, but not offensively so for people who aren’t so adventurous.

This is a modernized take on a super classic Umbria ragu.Lamb, garlic, rosemary, and cheese combine together to make something so rich and flavorful you’d never believe it was just a couple of hours of passive cooking.Even though most ragus are just simmered on the stove anyway, doing your ragu in the instant pot locks in your flavors and guarantees your sauce can’t burn or boil dry.

Traditionally this is served with a

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