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NYT Lamb Ragu recipe mistake?

p
pamelay2000 Feb 17, 2008 11:53 AM

Hi
Has anyone looked at the latest recipe offered in the NYT magazine? It's an adaptation of a lamb ragu recipe from Incanto, a restaurant in San Fran. What's puzzling about it is that it states that 3 lbs of ground lamb is needed for a recipe that yields 6-7 servings. Does anyone think that's a mistake? I am making it now as we speak but I've doubled everything else except the lamb.

THanks!

  1. MMRuth Feb 17, 2008 12:14 PM

    Do you think that is too much lamb, or too little?

    Here's the recipe, in case anyone wants to look at it:

    http://www.nytimes.com/2008/02/17/mag...

    2 Replies
    1. re: MMRuth
      p
      pamelay2000 Feb 17, 2008 12:22 PM

      I thought it was way too much! When I did a general search of lamb ragu recipes on epicurious or foodnetworktv it seemed as if it should be half the amount.

      1. re: pamelay2000
        MMRuth Feb 17, 2008 12:29 PM

        I think the proportions seem right though, in that recipe, even if it may make more than you think you need. I have a recipe that calls for two pounds of meat, for 4 people, 1 onion, 1 cup wine etc. - no celery or carrot.

    2. s
      souvenir Apr 22, 2008 03:43 PM

      I am thinking about making this recipe and I was just puzzling over the 3 lbs of lamb as well. Has anyone made this recipe yet?

      1. Miss Needle Apr 22, 2008 03:48 PM

        If you've been to Incanto, you'll know that their portions are very large. 8 oz burgers are very common today. I don't think the NYT recipe is a mistake.

        The question of whether 3 lbs of lamb for 6-7 servings is too much meat is another story.

        3 Replies
        1. re: Miss Needle
          Miss Needle Apr 22, 2008 03:50 PM

          Just looked at the recipe MMRuth provided. 3 lbs of lamb makes sense considering there are 3 cups of red wine.

          1. re: Miss Needle
            s
            souvenir Apr 22, 2008 04:56 PM

            The pork ragu recipe from the article is from Incanto.

            The lamb ragu is attributed to Anne Burrell, and the recipe says "adapted" from Centro Vinoteca.

            More of the proportions seemed off to me: the lamb to the the mirepoix and the amount of tomato paste, so that's why I was checking for people's experiences.

            Since I posed the question, I have found one blog where someone made it twice in a row because she wasn't happy with it the first time:
            http://www.cookeatfret.com/pasta/2008...

            1. re: souvenir
              n
              nuxvomica Jul 27, 2008 11:57 AM

              wow, that's a really good blog, souvenir. thanks for the link, i ended up reading a lot more that the bolognese entry

        2. jfood Jul 27, 2008 12:18 PM

          Hazan's recipe calls for 3/4# of meat per 1C wine so proportions seem correct. And 8oz per person is a lot but not unrealistic.

          1. a
            Analisas mom Jul 27, 2008 01:35 PM

            I don't beleive it is a mistake. The ragu is very hearty.

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