Go Back
–+ servings
Lamb Ragu Recipe

Hearty Lamb Ragu Recipe for Cozy Italian Nights

This hearty lamb ragu recipe is perfect for cozy Italian nights, filled with rich flavors and tender meat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 2 tbsp Extra-Virgin Olive Oil Provides fat for sautéing and rich flavor
  • 4 oz Pancetta Adds salty depth and richness
  • 1.5 lbs Lamb Shoulder Main protein, yielding juicy, tender meat
  • 1 tsp Salt Essential for seasoning
  • 1 tsp Black Pepper Essential for seasoning
  • 1 medium Onion Finely diced, adds sweetness
  • 1 medium Carrot Finely diced, offers natural sweetness
  • 1 stalk Celery Finely diced, rounds out the mirepoix
  • 6 cloves Garlic Finely minced, boosts overall flavor
  • 1.5 tsp Calabrian Chili Paste Adds heat and flavor
  • 2 tbsp Tomato Paste Contributes richness and umami
  • 2 sprigs Fresh Rosemary Essential aromatic herb
  • 1 cup Dry Red Wine Adds acidity and depth
  • 1 cup Tomato Passata Forms the base of the sauce
  • 1 cup Water Balances sauce consistency
  • 2 tsp Brown Sugar Balances acidity of tomatoes
For Lamb Ragu Pasta (optional)
  • 12 oz Dried Pasta Recommended shapes include pappardelle or mafaldine
  • 0.5 cup Whole-Milk Ricotta Cheese Adds creaminess
  • 1 lemon Lemon Zest Brightens the dish's flavor
  • 0.25 cup Finely Minced Parsley For garnish and freshness

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Crisp Pancetta: Heat 2 tablespoons of olive oil in a Dutch oven. Add pancetta and cook until crispy, about 5-7 minutes. Remove and set aside, leaving fat in pot.
  2. Sear Lamb: Season lamb shoulder with salt and pepper. Increase heat and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. Cook Aromatics: In the same pot, reduce heat, add onion, carrot, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for 1-2 minutes.
  4. Add Pastes: Stir in chili paste and tomato paste. Cook for 2-3 minutes to caramelize.
  5. Deglaze: Pour in wine, scraping up browned bits. Simmer until reduced by half, about 5-7 minutes.
  6. Combine: Return lamb and pancetta to pot. Add tomato passata, water, and brown sugar. Bring to boil.
  7. Simmer: Cover and reduce heat, simmer for 1 hour. Remove lid and simmer for another 45 minutes to 1 hour.
  8. Shred Meat: After cooling slightly, shred lamb and stir back into ragu.
  9. Serve: Cook pasta, drain, and combine with ragu. Serve with ricotta and parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3.5mg

Notes

Allow the flavors to deepen if prepared in advance. Garnishing with fresh herbs adds a lovely touch.

Tried this recipe?

Let us know how it was!