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.
Servings: 4 - 6 servings
Calories: 538kcal
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 tablespoon olive oil
- Salt and pepper
For serving (optional)
- 1.1 lbs Pappardelle pasta or pasta of choice (500g)
- Pecorino cheese
Instructions
- Add 1-2 tablespoon 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 tablespoon 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.
Video
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
Calories: 538kcal | Carbohydrates: 16g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 411mg | Potassium: 927mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2832IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 4mg