Lamb-Ragu-with-Pappardelle served on a white plate with fork

Lamb Ragù

Lamb ragù is a hearty and simple pasta sauce recipe that is wonderful served over pasta or rice. Cook pasta or rice according to package directions to be hot when sauce is ready to serve.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 439kcal
Author Marissa Stevens


  • 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
  • salt and freshly ground black pepper to taste
  • 7 ounces feta cheese crumbled, to taste
  • 1/2 cup torn fresh mint or fresh basil


  • Heat olive oil in a large 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 had evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 5 minutes. Stir in tomatoes with their juices; bring to boil.
  • Reduce heat to low and simmer, stirring occasionally, until ragù is thick and flavors have fully melded, about 1 hour. Season to taste with salt and pepper.
  • Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.


Note that nutrition information does not include pasta or rice.


Calories: 439kcal | Carbohydrates: 11g | Protein: 25g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 505mg | Potassium: 379mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1735IU | Vitamin C: 11.9mg | Calcium: 182mg | Iron: 3.2mg