Drunken lamb ragu with spaghetti from My Year in Meals by Rachael Ray

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Notes about this recipe

  • joneshayley on October 28, 2017

    This is the deepest and most delicious ragu I have ever made! It surpasses any of the delia/carluccio/ river cafe I have made. It is mildly spiced, heady, rich and wonderfully balanced. The orange zest used to mellow the sauce is inspired. I’ll make this again and again ?? Note- I drained the fat from my lamb before adding onions, and the total cooking time was about 40 minutes after adding the stock/tomatoes

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