Slow-Cooked Lamb Ragu

The Story

The dish of Slow-Cooked Lamb Ragu is deeply rooted in Italian culinary tradition, reflecting the country's celebration of robust flavors and rustic cooking techniques. Originating from regions like Tuscany and Umbria, where lamb is a staple meat, this dish embodies the Italian philosophy of "cucina povera," or peasant cooking, which emphasizes simplicity and the use of local, seasonal ingredients. Historically, slow-cooking methods have been favored in Italian kitchens to tenderize tougher cuts of meat, like lamb, allowing flavors to meld over time. The addition of wine, herbs, and tomatoes not only pays homage to the rich agricultural heritage of Italy but also highlights the influence of Mediterranean cuisine, where such ingredients are abundant. Traditionally served over pappardelle or polenta, this hearty ragu is a testament to Italian hospitality and the communal nature of sharing meals.

More about Italy

Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.