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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. This culinary wisdom comes from my Italian friend Giovanna, who taught us to make authentic Ragu Sauce in her cooking class in Tuscany. She said: “Take your time with each step, and never rush the process…”
For regular readers, it’s no surprise to hear that I’m not much for recipes that require a lot of tedious preparation. This lamb ragu is no exception. It takes about an hour to cook, but it’s easy enough for a weeknight – 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.
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
- Olive Oil: Choose extra-virgin olive oil that has a fresh, fruity aroma, good signs of quality and flavor.
- Onion: Look for onions that are firm and heavy for their size, with dry, papery skins.
- Celery: Celery heads should have crisp, tight stalks and vibrant green leaves. Avoid those that have yellowed or wilted leaves.
- Carrot: Look for carrots that are bright in color, firm, and smooth, steering clear of those that are limp or have begun to sprout.
- Garlic: Choose garlic that’s firm with unbroken skin, avoiding bulbs that are soft or have green shoots.
- Ground Lamb: Choose ground lamb that is pinkish-red in color and has a fresh smell.
- Dry Red Wine: Opt for an Italian red wine that you enjoy drinking, you’ll notice the difference in the ragu’s depth of flavor.
- Crushed Tomatoes: Look for canned San Marzano tomatoes for their sweet flavor and low acidity.
- Feta Cheese: Choose feta that is white and creamy with a tangy, salty flavor, avoiding overly crumbly or dry varieties.
- Fresh Mint or Basil: Be sure the herbs are vibrant, green, and aromatic, with no signs of wilting or browning.
- Salt: Choose pure sea salt or kosher salt, without added iodine or anti-caking agents, for a clean flavor.
- Black Pepper: Opt for whole peppercorns that you can grind yourself, as freshly ground black pepper has a fuller, more pungent flavor.
Recipe Options
- Preferred Pasta: I’m partial to pappardelle or tagliatelle, but short pastas like gemelli or rigatoni also work well.
- Make It Yourself: If you love homemade, try making your own pasta with this quick and easy pasta dough made in the food processor.
- Beyond Pasta: It’s also wonderful over rice, offering a different but equally tasty base.
- Cheese Choices: I like to top it with sheep’s milk feta, ricotta, or shaved Pecorino Romano or parmesan, each adding its own unique flavor.
- Top with Fresh Herbs: Don’t forget to add slivers of fresh basil or mint for a fragrant finish.
- Add Some Heat: If you like a spicy ragu, red pepper flakes add a flavorful heat.
How to Store and Reheat
Store any leftover lamb ragu in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a sealed container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
More Must Try Lamb Recipes
How to Make Lamb Ragu
In a wide, high-sided skillet, heat olive oil over medium and sauté onion, celery, carrot, and garlic until the onion is translucent. Brown the ground lamb in the same skillet, then pour in the wine and simmer until reduced by half.
Mix in the crushed tomatoes and simmer on low until the ragu thickens and the flavors meld. Season with salt and pepper to taste. Serve the rich sauce over your choice of pasta, like pappardelle or tagliatelle, or a bed of hot cooked rice, topped with crumbled feta and fresh basil or mint for an extra burst of flavor.
Lamb Ragu
Video
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 fresh basil
Instructions
- 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 ragu is thick and flavors have fully melded, 45 minutes to 1 hour. Season to taste with salt and pepper.
- Serve ragu sauce 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. Serve garnished with crumbled feta and fine slivers of fresh basil or mint.
Notes
- Note that nutrition information does not include pasta or rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
So glad you’re enjoying the recipe, Laura! Love the idea of making it with wild boar!
This is so yummy! I like a wet sauce so I only use a pound of lamb. Thank you for the recipe.
I’m so glad to hear you’re enjoying it, Carla!
Yup, you cannot be in rush with an authentic Italian ragu – few hours of simmering and waiting (dreaming of that delicious pasta you might or might not have sooner or later:) And I know some Italian families cook ragu for up to 10 hours. Could you imagine that? This pasta looks absolutely delicious. And I do love some feta crumbled over the pasta – great combo!
That lamb ragu sounds absolutely delicious, Marissa!
Thank you, Sabrina!
This looks fantastic! I love that the prep is quick but that the ragu is unrushed. I so appreciate the flavor of food that’s been unhurried. Beautiful dish, my friend!
Thank you, Beeta! That’s very well said – food that’s been prepared in a way that’s unhurried, definitely tastes different.
Love the lamb twist here and the mint! Love the slow cooker because it’s always so little effort and it makes magic. Plus a house filled with an aroma of this doesn’t hurt, either. Cheers and have a great weekend!
Oh yes! The aroma… 🙂 Hope you have a great weekend too!
I’ve made beef and pork ragu but not lamb…I’ll definitely be trying this soon.
Hi Karen! I was the very same way up until a couple of years ago – always made ragu with beef and/or pork. It’s nice to have one more version to mix things up! 🙂
That’s also what we were taught in an Italian cooking class. They really know their slow food! 😀 This looks fabulous Marissa!
Thank you, Lorraine. And yes they do! 🙂
What a lovely meal! There’s nothing quite like the aroma of a simmering sauce on the stove. Love the use of fresh herbs for topping, they add such bright flavor!
That is so true, Faith. I love the smell of simmering sauce almost as much as bread baking in the oven. Both are so comforting. And you’re right about the herbs – I always love to add a little freshness in long simmered sauces. xo
Oh man, you’re talking my kind of language here, Marissa! I mean I love a good meal that cooks itself…and pasta? Yes, please! I’m pretty sure I could eat pasta every.single.night and not get bored of it. Love the ragu…and those shots are beautiful! Hope you have an awesome weekend, my friend!
I love how you put that, David! “A meal that cooks itself…” Always up for that. Thanks my friend!
I wish I was digging into a big bowl of this for dinner tonight! Looks so fabulous – there’s nothing more comforting than a big bowl of spaghetti with ragu!
I wish I could MAKE you a big bowl of this for dinner tonight. You bring dessert! 😉
On the weekends my absolute favorite activity is making things like this fabulous ragu. There is nothing more relaxing and comforting (and tasty) than a dish that just requires a bit of time and love. I adore that you used lamb in here instead of beef!!! I’m a huge fan of lamb and it doesn’t get enough love, so I’m over here cheering! I need to add this to the weekend plans for sure! This ragu and some homemade bread equals HEAVEN!! Cheers, my dear- to a wonderful weekend!
It’s so true that lamb seems to get shunned for beef – and lamb is so darn flavorful!! I like how you think with a side of homemade bread…think of having the combined aroma of simmering sauce and bread in the oven!
I have to be in the mood to deal with a lot of time prepping or cooking but hands off time is easy! you can do so many other things while it is cooking away. The only problem is that it smells so good I just want to eat it straight away 😛
So true! The waiting can be torture!!! 🙂
Any dish that you can get going and then pour a glass of wine for yourself is fantastic in my books 🙂 How good does this look? I saw this on your IG and instantly got hearts in my eyes, lol 😀 I could get this every single day and not get tired of it. Total comfort food and I know for a fact that hubby would devour this too!
aww, thank you so much Dawn! xo
Hi Marissa. This is pure comfort food for me. Unfortunately, ground lamb is not is not something I can get here very often. I make a beef ragu that is similar, but it is finished off with milk during the last 45 minutes of cooking.
Hi Dorothy. I love that style of ragu too – with the richness of milk added in. When we visited Italy, in Tuscany we were taught to make ragu without milk and in Bologna to make ragu with milk – I discovered that I love it both ways! xo