Lamb Ragu

Name: Lamb Ragu
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8 serving
Ingredients: 5 slices bacon; 1 large yellow onion; 2 medium carrots; 2 celery ribs; 3 cloves garlic; 2 pounds ground lamb; 1 cup dry red wine; 28 ounce can crushed tomatoes; 1/3 cup tomato paste; 1/2 cup heavy cream; 1 tablespoon ground dried porcini mushrooms; 1 teaspoon lemon juice; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon dried sage; 1 bay leaf; 16 ounces dried pasta

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5.0

129 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 15 mins
Servings
8
Calories
719 kcal
Course
Main Course
Cuisine
Italian

Lamb Ragu

Nevaeh Sloan

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This lamb ragu is classic Italian comfort dish that’s hearty, sophisticated, easy to make, and incredibly delicious!

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Ingredients

Servings

5 slices bacon , diced
1 large yellow onion , finely chopped
2 medium carrots , finely diced
2 celery ribs , finely diced
3 cloves garlic , minced
2 pounds ground lamb
1 cup dry red wine
28 ounce can crushed tomatoes
1/3 cup tomato paste
1/2 cup heavy cream
1 tablespoon ground dried porcini mushrooms (grind them in a coffee/spice grinder, blender, or put them in a ziplock bag and pound them to a powder)
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1 bay leaf
16 ounces dried pasta , cooked al dente according to package instructions

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Instructions

In a heavy pot or Dutch oven cook the bacon until done (don't drain the grease, it adds a ton of flavor) . Add the onions, carrots and celery and cook until softened, 5-7 minutes. Add the ground lamb and cook until no longer pink, breaking up any chunks. Add the red wine, bring to a full boil, and boil for about 3 minutes until it is mostly evaporated. Add all remaining ingredients, bring to a boil, reduce the heat to low, cover, and simmer for a minimum 3 hours, preferably 4 hours for the best flavor. Discard the bay leaf Add salt and pepper to taste.Serve with hot pasta and some freshly grated Parmesan cheese. SLOW COOKER VERSION: After boiling the red wine and adding in the remaining ingredients, transfer everything to the slow cooker and cook on LOW for 4 hours.

Nutrition Information

Show Details

Calories 719kcal (36%) Carbohydrates 56g (19%) Protein 31g (62%) Fat 39g (60%) Saturated Fat 17g (85%) Trans Fat 1g Cholesterol 112mg (37%) Sodium 832mg (35%) Potassium 904mg (26%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3162IU (63%) Vitamin C 14mg (16%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 719 kcal

% Daily Value*

Calories	719kcal	36%
Carbohydrates	56g	19%
Protein	31g	62%
Fat	39g	60%
Saturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	112mg	37%
Sodium	832mg	35%
Potassium	904mg	19%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	3162IU	63%
Vitamin C	14mg	16%
Calcium	93mg	9%
Iron	4mg	22%