I mentioned that I am going to be moving and one reason that this move is particularly exciting is because I will be within walking distance of my brother. The last time my brother came to visit me, for Thanksgiving, I realized how much more alike we are than I ever thought and also that we have incredible amounts of fun when we are together. So this LPP post has a strong family theme because I’m going to be so close to one of mine.
The Isley Brothers produced their eleventh album in 1973 and it was the first time that all six of the brothers came together to create instead of just the standard three. I think this collaboration of all six is one of my favorite albums of theirs. I like to think that the Isley Brothers realized that they wanted to change their sound and who would help create a stronger sound but family? Overall I think this album to borrow BBC music’s review is the “gateway to the golden, shimmering 70’s” of the Isley’s Brother’s music. Additionally, their reinterpretation of Who’s That Lady shows just how much family can help paint a different picture of an old favorite. Also, this goes really well with Italian food and the whole family will be moving and grooving to Summer Breeze while this ragu simmers on the stovetop.
When I think of family and food, I think of Italian food. I mentioned it previously, but I studied abroad in Italy and family has a whole other meaning over there. After one party at an Italian friend’s house, we all woke up and had breakfast with his family. It was so incredibly awkward and yet reminded me of when I used to stay at good friend’s houses growing up. I do think American style Italian food also screams family but I prefer the slightly more understated, less red sauce and cheese traditional Italian style. So I went slightly more authentic and closer to the family.
Vinyl: The Isley Brothers – 3+ 3
Ragu di Agnello (Lamb Ragu)
Prep Time – 20 minutes
Bake Time – 25-30 minutes
Total Time – 45-50 minutes
Serves approx. 8
Ingredients:
o 3 tablespoons of olive oil
o 1 carrot, peeled and diced
o 1 celery rib, diced
o 1 small onion, diced
o 2 rosemary springs
o 3 sage leaves
o 3 thyme sprigs
o 1 pound of leg of lamb, cubed
o ½ cup of dry white wine
o 2 – 16 oz cans of peeled, diced tomatoes, drained
o 1 teaspoon of salt
o ½ tsp red pepper flakes
o 1 pound of fresh pasta
o 4 tablespoons of grated Parmesan cheese
o 1 generous tablespoon of minced fresh parsley
Instruction:
- Add the olive oil to medium saucepan. As it just begins to warm, add the carrots, onion, celery and herbs. Cook until the vegetables have just begun to turn golden.
- Add the lamb cubes and cook until just browned. Turn the heat up and add the white wine. Cook for about 2 minutes.
- Add the drained tomatoes, salt and red pepper flakes.
- Cook for about an hour until the mixture has thickened and the fat is visible. If you would like to remove the fat, chill the sauce in the fridge for a few hours and remove the top layer. Rewarm before serving.
- Bring a large pot of water to boil and add in 2 tablespoons of kosher salt once the water has started to boil. Add the pasta and cook for 2-3 minutes if fresh. Place a measuring cup next to your strainer. When the pasta is done, fill the cup with pasta water and then drain the pasta completely.
- Place the pasta back in the pot, add in the ragu sauce and the Parmesan. Add in ¼ cup of the reserved pasta water and mix well.
- Serve topped with a generous sprinkle of Parmesan and minced parsley. Enjoy!
Notes:
Fresh pasta will always taste better than boxed pasta but if you choose a boxed pasta, choose one with lots of ridges to hold onto the pasta sauce.
Beef would work well in this recipe also if you are lamb adverse.
Although the recipe calls for white wine, I sipped on a glass of Italian red which paired lovely with the pasta.
The pasta water and the Parmesan all help to add additional flavor back into the pasta and really meld all of the flavors together – do not skip this step! I usually put a measuring cup into my pasta strainer so that I do not forget and accidentally pour out all of the pasta water.