Lamb Shoulder Ragu Rigatoni

Warm, slow‑cooked Italian comfort starts here. Our Lamb Shoulder Ragu Rigatoni brings together tender, fall‑apart lamb, a rich soffritto base and the deep flavour of Napolina Polpa Tomatoes to create a ragu with real depth and character.

Gently braised with white wine, herbs and our Red Wine Flavour Booster, the sauce becomes glossy and full‑bodied, clinging beautifully to every piece of al dente Napolina Rigatoni. It’s a dish made for unhurried weekends, cosy evenings and anyone who loves true Italian cucina – simple ingredients, patiently cooked, delivering unforgettable flavour.

Method:

Heat the Napolina Olive Oil in a pan over medium–high heat. Add the lamb, season with salt and pepper, and brown well on all sides. Remove and set aside, keeping the flavourful oils in the pan.
Next, build the soffritto: Reduce the heat to medium. Add the onion, garlic, carrot and celery, gently cooking until soft, sweet and glossy. Deglaze the pan with the white wine and let the alcohol cook off for a few minutes.
Then form the ragu base: Stir in the Napolina Polpa Tomatoes, Napolina Red Wine Flavour Booster, and lamb stock. Return the seared lamb to the pan along with the bay leaves and rosemary. Cover and simmer gently for 2 hours, stirring occasionally as the sauce deepens and the lamb softens.
Remove the rosemary and bay leaves. Shred the tender lamb back into the sauce, then cook uncovered for 10 more minutes until the ragu becomes rich, glossy and beautifully reduced.
Add the cooked Napolina Rigatoni, a ladle of pasta water, and a drizzle of Napolina Olive Oil. Toss gently so every piece is coated in the luxurious lamb ragu.
Finally, spoon into bowls and finish with grated Parmigiano Reggiano and fresh parsley and enjoy!