It’s made with simple ingredients, and is easy to make. It just requires a bit of patience, because these amazing flavors take time to develop. Make your next pasta night a little more special, and cook my beloved Ragu with lamb! Sometimes, pastas are meant to be quick dinners you can have on the table in a flash. Our Creamy Sausage Pasta, Sicilian Pasta and Ground Chicken Pasta are such dishes. This lamb ragu does not fit into that category. Although the actual hands on time is similar, this one needs to simmer away for hours. If you’re in a hurry, try our Spaghetti with Meat Sauce instead, and save this one for later. Lamb ragu is a great weekend dish, like our Sunday Gravy. Just do your work in the afternoon, then enjoy your glass of wine while those flavors build.
Ingredient Notes
Ground lamb – I am using 2 pounds in this sauce. Ragu is primarily a meat sauce, so don’t skimp here. Olive oil Soffritto – Onion, carrot and celery, the “holy trinity” of Italian cooking. Garlic – Our favorite. Crushed tomatoes – Alternately, you can use diced, as they will break down during the long cook time. Tomato paste – For added flavor depth. Herbs – Thyme, rosemary, oregano and bay leaves. Beef stock – Even more layers of flavor. Red wine – I love to cook with wine. Sometimes, I even put it in my food. Salt, pepper and sugar – To taste.
How to Make Lamb Ragu
- Cook your soffritto: First, I heat up some olive oil in a big pot over medium heat. Then, I add in the diced onion, celery, and carrots, and turn the heat down to low. I cook them until they get soft, making sure not to let them brown. It’s important to keep an eye on them so they cook evenly! For more detailed tips on this step, refer to our Italian Soffritto post.
- Brown the meat: Next, I add the lamb and garlic to the pot, and use a wooden spoon to break up the meat as it cooks. I keep stirring until the lamb is no longer pink. Then, I stir in the tomato paste and cook it for a few minutes
- Build the sauce: I pour in the wine and use it to scrape up any browned bits from the bottom of the pan, which adds extra flavor. Then, I let it simmer for about 4-5 minutes to allow the wine to reduce slightly. Now, I add in crushed tomatoes, beef stock and herbs and stir until well combined.
- Be patient… I bring the sauce to a gentle boil, then turn the heat down to medium-low. I let it simmer for at least 2-3 hours, allowing all the flavors to meld together and the sauce to thicken. This slow simmering process is key to developing that rich and delicious flavor in the ragu. While it simmers, check out our roundup of favorite ground lamb recipes. If the sauce starts to get too thick, I simply stir in a bit more water to reach the desired consistency. Then, I taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or even a pinch of sugar to balance the flavors perfectly. It’s all about making sure the sauce is just right before serving!
Serving Suggestions
Ragu is most commonly served with pappardelle pasta, which I am using today. I cook the pasta to al dente, then stir it into the sauce and cook for a few minutes. I love to serve it garnished with a sprinkle of fresh parsley or basil and parmesan cheese. It can also go with short pastas such as rigatoni, ziti or farfalle. This is also great in lasagna. Try it out, and you may declare it the best lasagna you’ve ever had. Some days I serve it tossed with gnocchi, or atop a bed of polenta. It makes a great base for our Cheesy Tortellini Bake.
Crockpot Method
This is a great slow cooker sauce. First, I start by cooking the soffritto in a pot or skillet until it’s nice and fragrant. Then, I brown up the meat until it’s golden brown and flavorful. After that, I transfer the mixture to my crock pot and add in all the remaining ingredients. I cover the crock pot and let everything cook on high for about 3-4 hours, or on low for 6-7 hours.
Can You Use Different Meats?
Yes, you can use this same recipe with different ground meats. My first choice for an alternative would be a 50/50 mix of ground beef and pork. For a lighter dish, you can use ground chicken or poultry. Just keep in mind that the flavors will not be as deep.
Serving Suggestions
Ragu pasta is a pretty complete meal in itself, with protein, veggies and carbs. However, I also love a nice green salad and some crusty bread on the side. If you want to make your own bread to serve with this lamb ragu, it doesn’t get much easier than our No Knead Bread!
Useful Tips
Maximize Flavor: I sear the lamb well before adding liquids. Browning adds depth to your ragu. Herb Hack: If you don’t have fresh herbs, you can substitute with one third the amount of dried herbs. Use Good Wine: I use a quality red wine for deglazing to infuse the ragu with a rich, complex flavor. Sauce Consistency: If your ragu thickens too much during simmering, add a splash of water or stock to reach the desired consistency. Taste as You Go: I adjust seasoning with salt and sugar gradually to build layers of flavor. Cheese Choice: I always grate fresh parmesan for the best melt and flavor. Pre-grated just doesn’t compare.
There you go friends, one more cracking pasta dish. This one requires a bit of love, but it is so worth it in the end. Elevate your Italian culinary skills, and make my Lamb Ragu. It’s an incredible recipe, and one I highly recommend. Try it on a lazy weekend, and let me know how you like it. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we have plenty of delicious meals from around the world coming your way!
Lamb Ragu, on our Gypsy Plate… enjoy!
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