Most lamb ragu recipes call for braising shoulder for hours, but this version uses ground lamb so the active work is minimal. Chop a few vegetables, brown the meat, add wine and tomatoes, then let the sauce simmer until the flavors deepen. It’s a relaxed, satisfying dish you can enjoy with a glass of wine while the ragu slowly develops.
The secret to a spectacular lamb ragu is time. Build a short list of quality ingredients and let them simmer until their flavors meld into something richer. That slow approach to flavor comes from my friend Giovanna, who taught a ragu class in Tuscany and always said, “Take your time with each step, and never rush the process.”
Delicious, beautiful, simple recipe. I made it last month with lamb. Perfect! Right now I am giving a final simmer to a batch made last night with ground wild boar. Just as good! Thanks!
Laura
Table of Contents
- Lamb Ragu Ingredients
- How to Make Lamb Ragu
- Recipe Options
- How to Store and Reheat
- FAQ
- More Must Try Lamb Recipes
- Lamb Ragu Recipe
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Skill Level: Easy
Lamb Ragu Ingredients
- Ground lamb (lamb mince): Choose fresh, pinkish-red meat.
- Olive oil: Use good quality extra-virgin olive oil.
- Onion: Firm, dry-skinned onion, finely chopped.
- Celery: Crisp stalk, finely chopped.
- Carrot: Firm carrot, finely chopped (peel if you prefer).
- Garlic: Fresh cloves, minced.
- Dry red wine: Use a wine you’d enjoy drinking; it concentrates as it reduces.
- Crushed tomatoes: Canned San Marzano tomatoes give a naturally sweeter, lower-acid sauce.
- Feta cheese: Crumbled for finishing.
- Fresh mint or basil: Torn leaves to brighten the finished dish.
- Salt and black pepper: Season to taste, freshly ground pepper is best.
How to Make Lamb Ragu
Warm olive oil in a wide, high-sided skillet over medium heat. Add the chopped onion, celery, carrot and garlic and sauté until the onion is translucent, about 8–10 minutes. Add the ground lamb and cook, breaking it up, until it browns and most of the liquid evaporates.
Pour in the red wine and simmer until it reduces by about half. Stir in the crushed tomatoes with their juices, bring to a gentle boil, then reduce the heat and simmer low, stirring occasionally, until the ragu thickens and the flavors fully meld, about 45 minutes to 1 hour. Adjust seasoning with salt and pepper.
Serve the sauce over wide noodles such as pappardelle or tagliatelle, or over hot cooked rice. Save a splash of pasta cooking water to loosen the sauce if needed. Finish with crumbled feta and torn mint or basil for a bright, savory contrast.
Recipe Options
- Pasta choices: Pappardelle and tagliatelle are ideal, but short shapes like rigatoni or gemelli work well.
- Homemade pasta: If you make fresh pasta, this ragu pairs beautifully with homemade dough.
- Over rice: The sauce is equally delicious spooned over hot rice.
- Cheese finishes: Try sheep’s milk feta, ricotta, shaved Pecorino Romano or Parmesan.
- Add heat: Red pepper flakes bring a pleasant kick if you like spice.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.
FAQ
Yes. Ground lamb is a quicker alternative to braising shoulder and still delivers deep, layered flavor without the long cook time.
Lamb ragu refers broadly to a slow-simmered meat sauce. Bolognese is a specific style from Bologna that often includes milk or cream and pancetta for a richer, creamier finish.
Yes. Ground beef works fine, though it changes the flavor profile. A mix of beef and pork gives a milder, rounded sauce.
More Must Try Lamb Recipes
Gyro Meat Recipe
Pan-Fried Lamb Chops
Lamb Meatballs
Lamb Bolognese
Lamb Ragu
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 2 pounds lean ground lamb
- 1 cup dry red wine
- 28 ounces crushed tomatoes with juice (ideally San Marzano)
- Kosher salt and freshly ground black pepper, to taste
- 7 ounces feta cheese, crumbled (to taste)
- 1/2 cup torn fresh mint or basil
Instructions
- Heat the olive oil in a wide, high-sided skillet over medium heat. Add the onion, celery, carrot and garlic and cook until the onion is translucent, about 10 minutes.
- Add the ground lamb and cook until browned and most liquid has evaporated. Pour in the wine and simmer, stirring occasionally, until reduced by half, about 10 minutes. Stir in the crushed tomatoes and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until the ragu is thick and flavors have melded, 45 minutes to 1 hour. Season with salt and pepper to taste.
- Serve the ragu over hot pasta such as pappardelle or tagliatelle (reserve some pasta water to loosen the sauce if needed) or over hot rice. Garnish with crumbled feta and torn basil or mint.
Notes
- Nutrition information does not include pasta or rice.
Nutrition
| Carbohydrates: 11 g
| Protein: 25 g
| Fat: 30 g
Nutrition information is an approximation.