This Lamb Ragu recipe is a rich and savory blend of vegetables, tender ground lamb, and a touch of red wine. It is a hearty dish with layers of taste that make it a perfect choice for a comforting, yet sophisticated dinner.
About the Recipe
To begin making this lamb ragu, you will sauté the celery, carrots, onion, and pancetta which is what gives this dish its rich flavor.
Next, you will add the ground lamb and the red wine to simmer together before adding the beef broth and tomato paste for an even deeper and delicious depth of flavor. To finish it off, you’ll add the butter, milk and parmesan cheese for the best velvety texture.
Toss this delicious sauce with your favorite al dente cooked pasta for the most satisfying meal. Serve this at a gathering with friends and family or as a comforting and cozy night in.
These leftovers are so good - this sauce is even arguably better the next day! I love to make a big batch of lamb ragu and enjoy it throughout the week, it will be good for 3-4 days!
If you are looking for more delicious pasta recipes, check out our: Gouda Mac and Cheese, Spicy Sausage Pasta or Tagliatelle Carbonara.
Why You'll Love this Recipe
Flavorful - The blend of vegetables, the lamb and the richness of the wine give this recipe a deep, savory taste that is hard to resist.
Comforting - This recipe is a comforting yet sophisticated dish that will elevate your dinner experience. The hearty nature and layers of flavors are like a warm hug on a chilly day.
Simple - Despite the complex taste of this rich sauce, the recipe involves straightforward steps. It is accessible for home cooks or any skill level and perfect for anyone seeking a delicious yet manageable meal to prepare.
Impressive - This lamb ragu will impress your whole family! Serve with fresh bread, a drizzle of olive oil, and fresh herbs for an extra special dinner.
Ingredients
Here are the ingredients you will need for this ultimate comfort food:
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Celery
- Carrots
- Onion: You will need chopped white onion for this recipe.
- Pancetta: Use diced pancetta for this.
- Salt & black pepper
- Lamb: I used ground lamb in this recipe. You could also use braised lamb shoulder or leftover pulled lamb as well.
- Wine: I used red wine in this ragu recipe. Use any dry red wine you have on hand.
- Beef stock: You could use chickens stock as a substitute.
- Tomato paste: You can also use high quality tomato sauce if you don't have tomato paste on hand.
- Butter
- Milk: Use whole milk for the most flavor.
- Parmesan: Freshly grated parmesan cheese is best.
- Pasta: A thick pasta like pappardelle pasta will work best for this sauce.
Directions
Let's make this Italian meat sauce recipe together!
Step 1: Heat a large dutch oven or heavy-bottomed pot over medium-low heat, add the olive oil, celery, carrots, onion, salt, and pepper. Cook for 15 minutes, stirring frequently.
Step 2: Add the pancetta to the celery mixture and cook for 10 more minutes.
Step 3: Add the lamb and wine. Stir well, breaking up the meat in small pieces with a wooden spoon as it cooks. Simmer for 30 minutes.
Step 4: Add beef stock and tomato paste to the browned lamb. Scrape off the browned bits off the bottom of the pan. Bring to a simmer for 20 minutes or until it is reduced.
Step 5: Remove the dutch oven from the heat and add the butter, milk and parmesan. Stir well until fully combined and the butter is melted.
Step 6: Cook the pasta in a large pot of salted water until al dente. Drain pasta and add to the sauce. Toss to combine. Serve with additional parmesan cheese.
Expert Tips and Tricks
Here are some expert tips to make this great recipe:
Take your time - Cooking the vegetables and pancetta low and slow enhances the flavors and helps to develop a rich base for the sauce.
Simmer time - Allowing the sauce to simmer gradually, give the flavors time to meld together and help to give it that rich flavor.
Think big - Use a large dutch oven. You want to be sure to have enough room to cook the sauce and then even more room to add the pasta at the end.
Pasta water - Save a cup of pasta water and add to the final sauce to help the sauce cling to the pasta.
Kitchen Equipment
Here is some kitchen equipment you will need for this easy recipe. You can find all of these products on Amazon.
Dutch oven: A large dutch essential to making this recipe. I like this one! Alternatively, you can also make this in a large soup pot.
Pasta bowls: Serve this in a beautiful pasta bowl like this one.
Recipe Substitutions/Variations
Lamb - Instead of lamb, try using ground beef, pork, or a blend of meats. You can also use this cooking method for beef ragu or pork ragu.
Pasta - Use any long and thick noodle or any pasta shape that is not too small. You don’t want the pasta to get lost in the sauce, so be sure to use a shape like rigatoni or penne if you want to use short pastas.
Wine - If you prefer not to use wine, you can replace that with additional beef stock.
Parmesan - Explore different cheeses such as pecorino romano, asiago, or goat cheese to vary the richness and tanginess of the dish.
Additions - Add crushed red pepper flakes on top if you prefer a bit of heat. Experiment with herbs like fresh rosemary, thyme, or bay leaves to add depth to the sauce.
What To Serve With
Here are some recipes to serve alongside this ragu sauce:
Lemon Tahini Dressing - This recipe has only four ingredients - tahini, extra virgin olive oil, fresh lemon juice, and salt. You can use this dressing in your favorite salads, grain bowls, or even on veggies like roasted sweet potatoes! It's a delicious sauce that can be used in so many ways.
Broccolini with Whipped Goat Cheese and Crispy Shallots - This Broccolini with Whipped Goat Cheese and Crispy Shallots Recipe is a perfect easy entertaining appetizer! While this recipe looks fancy, it's actually super easy AND so delicious!
Italian Chopped Salad - With tender roasted squash and a cinnamon maple glaze, this is a great savory and sweet side dish.
Frequently Asked Questions
Ragu traditionally starts with onions, carrots and celery followed by ground meat and a variation of wine, broth and milk or cream. It is very similar to a bolognese sauce in flavor, ingredients and cooking technique.
This is an excellent dish to prepare ahead of time. In fact, the flavors tend to deepen and meld together even more when allowed to sit for a while. You can make the sauce a day or two in advance, let it cool, and then refrigerate it in an airtight container. When ready to serve, gently reheat it on the stove while your pasta cooks, and then toss them together for a delicious meal.
You'll want a red wine with a robust flavor that can complement the richness of the dish. Traditionally, a dry red wine like Chianti, Cabernet Sauvignon, Merlot, or Shiraz works well. These wines add depth to the sauce without overpowering the other flavors. Feel free to use your favorite red wine or one that you enjoy drinking, as its taste will infuse into the dish during the cooking process.
Recipe Storage and Reheating
Here are storage and reheating instructions for leftover lamb ragu.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
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Lamb Ragu
Ingredients
- ¼ cup olive oil
- 1 cup celery chopped
- 1 cup carrots chopped
- 1 cup white onion chopped
- 4 oz pancetta diced
- 1 tsp salt
- 1 tsp pepper
- 1 lb ground lamb
- 4 oz red wine
- 1 cup beef stock
- 12 oz tomato paste
- 2 tbsp unsalted butter
- 2 tbsp whole milk
- ½ cup grated parmesan
- 1 lb thick pasta
Instructions
- Heat a large dutch oven over medium heat. Add olive oil, celery, carrots, onion, salt, and pepper. Cook vegetables on medium-low heat for 15 minutes, stirring frequently.
- Add pancetta to the pot. Cook with the vegetables for 10 minutes.
- Add the lamb and wine to the pot. Stir very well, breaking up all of the meat. Simmer over medium-low heat for 30 minutes.
- Add beef stock and tomato paste. Simmer for 20 minutes, until reduced.
- Remove sauce from heat and stir in butter, milk, and parmesan.
- Cook pasta until al dente. Drain and toss pasta with ragu sauce. Serve with more parmesan cheese.
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