Chefs Alex Benes and Matt Boseo Lamb shoulder ragu over cellentani

  • Prep time 10Min
  • Cook time 30Min
  • Technique Stew, Pan Fry / Saute
  • Meat Lamb
  • Cut Shoulder
  • Serves 4

Lamb shoulder ragu over cellentani as concepted by Chefs Alex Benes and Matt Boseo at Aussie Beef & Lamb's culinary immersion in Washington D.C. Recipe has not been tested in our kitchens.


For the lamb shoulder ragu Bolognese:

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 medium carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound grassfed Aussie lamb shoulder
  • 3 ounces tomato paste
  • ½ cup white wine
  • ½ cup milk
  • 1 to 2 teaspoons chopped fresh thyme
  • Salt and pepper

1 pound Barilla Cellentani

To garnish:

  • Grated Parmesan
  • Basil


For the ragu: Heat the oil in a pot and saute the onion, garlic, carrot, and celery until tender. Add the lamb and increase the heat to brown the meat all over. Add the tomato paste, wine, milk, and thyme. Reduce the heat to medium-low and simmer for 1 to 1 ½ hours, until the meat shreds easily. Season with salt and pepper.

Cook the Barilla® pasta for the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent it from sticking.

For each serving, plate 1 ¼ cups pasta and top with lamb ragu. Garnish with Parmesan and basil.