Braised Lamb Ragu Recipe

Name: Braised Lamb Ragu Recipe
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 people
Ingredients: 1 tablespoon olive oil; 2 cloves garlic; 2 bay leaves; 300 g shoulder of lamb; 1 cup dry white wine or ½ cup vermouth; 2 sweet red peppers (approx 150 grams); 1 chili (red or green - optional); 1 tablespoon tomato paste; 3 tomatoes (approx 300 grams); ½ teaspoon freshly ground black pepper; 1 teaspoon salt; ½ cup chicken or lamb stock; ⅓ cup chopped parsley; 400 g pasta; grated Parmesan or pecorino cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
4 people
Calories
565 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Braised Lamb Ragu Recipe

Dana Farley

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This authentic Italian Braised Lamb Ragu Recipe is super easy to make and packed with flavors everyone will love.

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Ingredients

Servings

1 tablespoon olive oil
2 cloves garlic (chopped)
2 bay leaves
300 g shoulder of lamb (1 cm cubes)
1 cup dry white wine or ½ cup vermouth
2 sweet red peppers (approx 150 grams) (sliced)
1 chili (red or green - optional) (chopped)
1 tablespoon tomato paste
3 tomatoes (approx 300 grams) (chopped)
½ teaspoon freshly ground black pepper
1 teaspoon salt
½ cup chicken or lamb stock (120 ml)
⅓ cup chopped parsley
400 g pasta (of your choice)
grated Parmesan or pecorino cheese (to garnish)

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Instructions

Heat a large wok or heavy-based pan on low heat, add olive oil, garlic, and bay leaves and saute until the garlic slightly turns brown.
Add the lamb and sauté until brown.
Add the dry white wine and reduce until syrupy consistency then add the peppers and chili (if using), and sauté for a few minutes.
Stir in the tomato paste then add the tomatoes, black pepper, salt, and stock.
Bring the pan to a boil, lower the heat and gently simmer for 2 hours or until the meat is tender and there is hardly any liquid left in the pan.
When the sauce is ready, cook the pasta al dente following the instructions on the packaging and add to the lamb ragu.
Add some pasta water if the sauce is too thick and add chopped parsley, stir well and serve with grated parmesan or pecorino cheese.

Equipments used:

Notes

If the sauce is too thick, you can simply add a bit of water or stock to loosen it up.
Don't cook the pasta all the way as it will cook extra few more minutes with the ragu.
You can use leftover lamb meat for this recipe. Just make sure you reduce the cooking time to one hour and only use half the amount of liquid.
You can cook braised lamb ragu 2-3 days beforehand and keep it refrigerated. Simply warm the sauce up and mix it with freshly cooked pasta or gnocchi when you need it.

Nutrition Information

Show Details

Calories 565kcal (28%) Carbohydrates 86g (29%) Protein 25g (50%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 31mg (10%) Sodium 705mg (29%) Potassium 824mg (24%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 2697IU (54%) Vitamin C 90mg (100%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 565 kcal

% Daily Value*

Calories	565kcal	28%
Carbohydrates	86g	29%
Protein	25g	50%
Fat	8g	12%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	31mg	10%
Sodium	705mg	29%
Potassium	824mg	18%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	2697IU	54%
Vitamin C	90mg	100%
Calcium	51mg	5%
Iron	3mg	17%