Comments on: thick and hearty lamb ragu

By: Pressure Cooker Pork Ragu | bitchincamero

Pressure Cooker Pork Ragu | bitchincamero — Thu, 03 Sep 2009 19:36:56 +0000

[...] been craving a thick, hearty ragu and decided to give it a go in the pressure cooker. Normally, my ragu takes at least 3 hours on low heat until the meat is tender and falling apart enough for me claim [...]

By: Toni Tiller

Toni Tiller — Sat, 31 Jan 2009 16:08:18 +0000

i made this last night and it was very good, a bit sweeter than i expected, but the sweetness was balanced by the parmesan. the meat i got was a little on the lean side after i got done boning and trimming so i would add more next time, and i threw in a little tomato paste to thicken it up, which worked nicely. i served it over a whole wheat pasta (i tried the orichettes and it didnt work out) and found my major problem with this dish was conceptual. i have had many meat sauces over pasta, chicken, beef, seafood, but realized i have never had a pork or lamb sauce and i had some trouble wrapping my brain around it. this is my deficiency, not the recipes. i think next time i do this dish i might go with tasted garlic bruchetta. overall this was delicious, i love your blog, and i am going for that pork with prunes next.

By: Stephanie

Stephanie — Mon, 11 Aug 2008 20:22:16 +0000

Hi there. I came your way through Practical Gourmet & love your site. Ya know, I never care what time of year it is. I hear people say they don’t use their oven or stove in the summer but it just never dawned on me to care about that. And I live in FL!!! Really love your photos and unique recipes!!!

By: Texas Deb

Texas Deb — Mon, 04 Aug 2008 16:03:45 +0000

Mel: Here’s the corn salad post

http://austinagrodolce.blogspot.com/2008/08/in-defense-of-corn-this-omnivores.html-

let me know what you think? /td

By: mel

mel — Mon, 04 Aug 2008 15:06:43 +0000

TD – glad you liked the corn salad :)

A crockpot would be perfect here. You can also sub pork, beef or veal for the lamb and it’ll be equally tasty!

By: Texas Deb

Texas Deb — Mon, 04 Aug 2008 13:59:57 +0000

Mel – Love your blog – getting ready to post on a version of your grilled corn salad I made yesterday!

Also love the ragu but have two questions: do you think this recipe would work in a crock pot (so as not to heat up a summer kitchen in another boiling hot place) and would pork work in place of lamb (just because that is what I have on hand)…

Thank you! /td

By: Graeme

Graeme — Sun, 03 Aug 2008 21:18:35 +0000

I could do with something good and simple like this right now, just to straighten my head a bit.

Looks fantastic.

By: Tony

Tony — Sun, 03 Aug 2008 20:09:53 +0000

hey! haha, what an awesome name for a blog! I grew up in Miami and miss it sooo badly. Now I’m in DC and have no beach to escape to :(
I could totally see myself blasting the ac and digging into a hearty bowl of lamb ragu though

By: Kevin

Kevin — Sun, 03 Aug 2008 18:48:54 +0000

That looks really tasty!

By: Erinn

Erinn — Sun, 03 Aug 2008 17:26:13 +0000

I love lamb, I don’t care what season it it. This looks delicious, consider it book marked!