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Quick Lamb Ragu

This Quick Lamb Ragu is a rich and hearty Italian-inspired meat sauce made with ground lamb, tomatoes, garlic, onions, herbs, and red wine. Ready in under an hour, it's perfect served over pappardelle, tagliatelle, polenta, or creamy mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: pasta
Cuisine: Italian
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground lamb
  • 1 small finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 can crushed tomatoes
  • ½ cup beef or chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • Freshly grated Parmesan cheese, for serving
  • Cooked pappardelle or tagliatelle, for serving

Equipment

  • 1 Large Dutch oven or heavy-bottomed pot
  • 1 Wooden Spoon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Can opener
  • 1 Ladle
  • 1 Cheese Grater
  • 1 Pasta pot

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Add the ground lamb and cook for 5–7 minutes, breaking it into small pieces until browned.
  3. Stir in the onion, carrot, celery, and garlic. Cook for 5 minutes until softened.
  4. Add the tomato paste and cook for 1 minute, stirring constantly.
  5. Pour in the red wine and simmer for 2–3 minutes until slightly reduced.
  6. Stir in the crushed tomatoes, stock, oregano, thyme, bay leaf, salt, black pepper, and red pepper flakes.
  7. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.
  8. Remove the bay leaf and stir in the chopped parsley.
  9. Let the ragu rest for 10 minutes before serving to allow the flavors to deepen.
  10. Spoon over cooked pappardelle or tagliatelle and garnish with freshly grated Parmesan cheese.

Notes

  • Ground lamb cooks much faster than lamb shoulder, making this a perfect weeknight ragu.
  • The sauce tastes even better the next day after the flavors develop.
  • Freeze leftovers in an airtight container for up to 3 months.
  • Add mushrooms or spinach for extra vegetables.
  • Reserve a little pasta water to loosen the sauce if needed.