Lamb Ragu
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 30 mins
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Servings
4 - 6 servings
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Calories
538 kcal
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Course
Main Course
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Cuisine
Italian
Lamb Ragu
Description
This Lamb Ragu begins by browning ground lamb to develop flavor and draining excess fat. Finely chopped carrot, celery, onion, and garlic are slowly sautéed until soft, building a delicate vegetable base. The lamb is returned to the pan, then red wine is added and reduced, concentrating its aroma and taste.
Whole plum tomatoes and chicken stock are incorporated and broken down during a long, uncovered simmering process of about three hours that tenderizes the lamb and thickens the sauce. Fresh rosemary and bay leaf infuse herbal notes while salt and pepper balance seasoning.
Traditionally served over pappardelle pasta, the ragù pairs well with wide, flat noodles that hold its chunky sauce. It’s also suitable for making lasagna. Pecorino cheese grated on top provides a sharp, salty finish contrasting the rich meatiness. The sauce can be made ahead and tastes better the next day.
After cooking, drain excess fat to avoid greasiness. If the sauce reduces too much, add more stock. Leftovers keep well refrigerated for 3-4 days or frozen up to 3 months. Fully defrost before reheating to maintain texture.
Ingredients
- 1 carrot
- 1 celery stalk
- 1 onion
- 2 cloves garlic
- 1 lb lamb mince UK (500g, ground
- 1 cup red wine (240ml)
- 28 oz whole plum tomatoes 800g, canned
- 2 cups chicken stock (500ml)
- 2-3 rosemary sprigs
- 1 bay leaf
- 3-4 tbsp olive oil
- salt
- black pepper
For serving (optional)
- 1.1 lbs pappardelle pasta 500g, or pasta of choice
- pecorino cheese
Instructions
- Add 1-2 tbsp of olive oil to a Dutch oven or large pan and brown the lamb. Drain away the excess fat and transfer the lamb to a bowl.
- Add another 1-2 tbsp of olive oil to the same pan you browned the lamb in and saute the finely chopped carrot, celery and onion slowly until soft but not browned (about 10 minutes).
- Once soft, add the finely chopped garlic and saute until fragrant. Add the lamb back to the pan and mix to combine. Add the red wine and reduce by half.
- Once reduced, add the stock and canned tomatoes. Break up the tomatoes with your spoon and stir to combine. Add the rosemary and bay leaf and a good pinch of salt and pepper.
- Let the ragu simmer slowly on a medium-low heat, uncovered for 3 hours. If it starts to dry out too much add a little more water or stock.
- Once ready, taste and add more salt as needed. Bring a large pot of salted water to a boil and cook your pasta of choice until al dente while keeping the ragu warm.
- Once the pasta is cooked transfer it to the ragu and toss until completely combined in the sauce. Serve in bowls topped with pecorino cheese.
Notes
- Drain any excess fat after browning the lamb to prevent greasiness.
- Add more stock if the ragu reduces too quickly during simmering.
- This ragu pairs best with pappardelle pasta but can also be used in lasagna or served with gnocchi.
- Grate Pecorino cheese over the dish for added flavor instead of Parmesan.
- Leftovers store in the fridge for 3-4 days or freeze for up to 3 months; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 83mg | 28% |
| Sodium | 411mg | 17% |
| Potassium | 927mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2832IU | 57% |
| Vitamin C | 22mg | 24% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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