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The secret to spectacular Lamb Ragu is time. Stir a short list of ingredients together and let them bubble away until the individual flavors meld and blossom into something greater. It was my Italian friend Giovanna who taught me this. We took a cooking class from her when we visited Tuscany where she taught us to make authentic Italian ragu sauce and stressed, in her words, "remember you have to follow slowly all the steps, never be in a hurry…"
If you've been following my blog for a while, you know that I'm not much for recipes that require a lot of tedious preparation. This lamb ragu is no exception. It does take about an hour to cook, but it's weeknight easy - almost all of the time is hands-off. Cut up a few ingredients, get the ragu going, and pour yourself a glass of wine. Then check back once in a while to give the sauce a stir. That's my kind of fussy.
You can serve this delicious lamb ragu with any kind of pasta you like (just as you would Lamb Meatballs).
I’m partial to pappardelle or tagliatelle, but short pasta like rigatoni would also be delicious. (I love to make my own with this quick and easy pasta dough made in the food processor.) It’s also wonderful over rice. I top it in a variety of ways: a sprinkle of sheep’s milk feta, a dollop of ricotta, or shaved Pecorino Romano or parmesan and slivers of fresh basil or mint. If you like a spicy ragu, red pepper flakes add a flavorful heat.
More Must Try Lamb Recipes
- Homemade Gyro Meat (If you love gyros, you'll be happy to know how easy it is to make the meat at home!)
- Pan-Fried Lamb Chops (Dinner party elegant and weeknight easy.)
- Lamb Burgers (These truly are the ultimate lamb burgers, especially when served on homemade Brioche Buns.)
- 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
- ½ cup torn fresh mint or fresh basil
- Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
- Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 10 minutes. Stir in tomatoes with their juices; bring to boil.
- Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until ragù is thick and flavors have fully melded, 45 minutes to 1 hour. Season to taste with salt and pepper.
- Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle (save some of the pasta water to loosen the sauce if necessary) or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.