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NYT Lamb Ragu recipe mistake?

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!

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  1. 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

      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

        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. 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. 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

          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

            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

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

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