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5.0 from 27 votes

Lamb Ragu

How to make the most incredible Italian Lamb Ragu with vegetables and red wine and rosemary. This ragu is super easy to make and is perfect for serving up for a weekend family dinner. Serve with pappardelle pasta and shavings of Pecorino cheese.

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
Servings: 4 - 6 servings
Calories: 538 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 2 cloves garlic
  • 1 lb ground lamb mince UK (500g)
  • 1 cup red wine (240ml)
  • 28 oz canned whole plum tomatoes (800g)
  • 2 cups chicken stock (500ml)
  • 2-3 rosemary sprigs
  • 1 bay leaf
  • 3-4 tbsp olive oil
  • salt and pepper
For serving (optional)
  • 1.1 lbs pappardelle pasta or pasta of choice (500g)
  • Pecorino cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 the fat - once you have browned the lamb drain off any excess fat if there is any or your ragu will be a little too greasy.
  • Add more stock if needed - if your ragu reduces too much too quickly you can add a little more stock as needed.
  • Pasta to serve it with - we recommend serving your lamb ragu with pappardelle pasta but you can choose your favourite! Gnocchi is also a great choice.
  • Make it into lasagna - lasagna is such a great way to use up this ragu, follow our recipe for lasagne al forno but replace the beef ragu with this recipe.
  • Pecorino cheese - I really recommend using Pecorino cheese to grate on top of your ragu instead of parmesan.
  • Storage - leftovers will keep well in the fridge for 3-4 days or can be frozen for up to 3 months. Defrost completely before reheating.

Nutrition Information

Calories 538kcal (27%) Carbohydrates 16g (5%) Protein 23g (46%) Fat 38g (58%) Saturated Fat 13g (65%) Cholesterol 83mg (28%) Sodium 411mg (17%) Potassium 927mg (26%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2832IU (57%) Vitamin C 22mg (24%) Calcium 109mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 538

% 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.