Lamb, Proscuitto and Fig Ragu with Beet Pasta

Figs are just one of those things.

They are one of those ingredients that are so stunning, but yet you still are often at a loss of what to do with them.

In my house, figs were not a regular staple. Perhaps that is why I often am at a loss of what to do with them.

Their hearty and sweet characteristics have been the driving force that has lead them to many of my slow cooked dishes. They hold up on their own while spreading their tasty love around any dish that is cooked for a long time.

No wonder this isn’t the first ragu they have found their way into.

You will need…

1lb ground lamb

1 tablespoon olive oil

6 large figs, chopped

4 ounces proscuitto, chopped

5 cloves garlic, minced

8 ounces baby bella mushrooms, chopped

1 tablespoon finely chopped fresh rosemary

2 tablespoons tomato paste

2 cups chicken stock

Salt and pepper to taste

½ cup fresh grated pecorino cheese

Beet fettuccini

Start by heating the olive oil over medium high heat in a large pot.

When the oil is hot, add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as it cooks.

When the meat is browned, add in the rosemary and garlic and season well with salt and pepper. 

Continue to simmer until the garlic is fragrant. About 1 minute.

Add in the mushrooms and figs and cook for an additional two minutes. Just until the mushrooms start to softened.

Stir in the tomato paste until everything is lightly coated.

Pour in the chicken stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring every couple minutes until the liquid has been absorbed. About 20 minutes.

Serve hot with the beet fettuccini or pasta of your choice and topped with cheese.

Love and Beer Floats

Angela  

Lamb and Fig Ragu with Beet Pasta

1lb ground lamb

1 tablespoon olive oil

6 large figs, chopped

4 ounces proscuitto, chopped

5 cloves garlic, minced

8 ounces baby bella mushrooms, chopped

1 tablespoon finely chopped fresh rosemary

2 tablespoons tomato paste

2 cups chicken stock

Salt and pepper to taste

½ cup fresh grated pecorino cheese

Beet fettuccini

Start by heating the olive oil over medium high heat in a large pot.

When the oil is hot, add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as it cooks.

When the meat is browned, add in the rosemary and garlic and season well with salt and pepper. Continue to simmer until the garlic is fragrant. About 1 minute.

Add in the mushrooms and figs and cook for an additional two minutes. Just until the mushrooms start to softened.

Stir in the tomato paste until everything is lightly coated.

Pour in the chicken stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring every couple minutes until the liquid has been absorbed. About 20 minutes.

Serve hot with the beet fettuccini or pasta of your choice and topped with cheese.