This Lamb Ragu is an incredibly flavorful and comforting Italian sauce. Tender ground lamb is simmered low and slow in a well seasoned tomato sauce.

It’s made with simple ingredients, and is easy to make. It just requires a bit of patience, because these amazing flavors take time to develop.

Make your next pasta night a little more special, and cook this amazing ragu…

Sometimes, pastas are meant to be quick dinners you can have on the table in a flash. Our Creamy Sausage Pasta, Sicilian Pasta and Ground Chicken Pasta are such dishes.

This lamb ragu does not fit into that category. Although the actual hands on time is similar, this one needs to simmer away for hours.

If you’re in a hurry, try our Spaghetti with Meat Sauce instead, and save this one for later.

Lamb ragu is a great weekend dish. Just do your work in the afternoon, then enjoy your glass of wine while those flavors build.

Why We Love this Lamb Ragu

• It’s the ultimate comfort food. Kids and adults alike will swoon over this sauce.
• You can cook it ahead of time. Let it sit in fridge overnight and the flavors will develop even more.
• It’s an easy company meal. Your guests will be impressed by your culinary skills.
• The sauce is very versatile in its uses. Although it’s most commonly served with pappardelle, we’ll give you some other serving ideas later in the post.

Ingredients

• Ground lamb – We are using 2 pounds in this sauce. Ragu is primarily a meat sauce, so don’t skimp here.
• Olive oil
• Soffritto – Onion, carrot and celery, the “holy trinity” of Italian cooking.
• Garlic – Our favorite.
• Crushed tomatoes – Alternately, you can use diced, as they will break down during the long cook time.
• Tomato paste – For added flavor depth.
• Herbs – Thyme, rosemary, oregano and bay leaves.
• Beef stock – Even more layers of flavor.
• Red wine – We love to cook with wine. Sometimes, we even put it in our food.
• Salt, pepper and sugar – To taste.

How to Make Lamb Ragu

Heat your olive oil in a large pot over medium heat. Add the diced onion, celery and carrots, then reduce heat to low. Sauté till the vegetables become soft, without browning them.

For more detailed tips on this step, refer to our Italian Soffritto post.

Add in the lamb, along with garlic, and break it up with a wooden spoon. Cook till it is no longer pink.

Stir in the tomato paste and cook it for a few minutes.

Add wine and deglaze the pan. Simmer for 4-5 minutes, to allow the wine to reduce a bit.

Now, add in your crushed tomatoes, beef stock and herbs. Stir until well combined.

Bring the sauce to a low boil, then reduce heat to medium low. Allow to simmer for at least 2-3 hours.

If the sauce begins to get too thick, you can stir in more water. Taste and adjust for salt, pepper and sugar.

How to Serve Lamb Ragu

Ragu is most commonly served with pappardelle pasta, which we are using today. Cook the pasta to al dente, then stir into the sauce and cook for a few minutes. Serve and garnish with parsley and freshly grated parmesan cheese.

It can also go with short pastas such as rigatoni, ziti or farfalle.

Lamb ragu is also great in lasagna. Try it out, and you may declare it the best lasagna you’ve ever had.

You can also serve it tossed with gnocchi, or atop a bed of polenta.

It makes a great base for our Cheesy Tortellini Bake.

How to Make Ragu in a Crock Pot

This is a great slow cooker sauce. First cook your soffritto in a pot or skillet, then brown up the meat. Add the mixture to your crock pot, along with the rest of the ingredients.

Cover and cook on high for 3-4 hours, or low for 6-7 hours.

Can You Use Different Meats?

Yes, you can use this same recipe with different ground meats. Our first choice for an alternative would be a 50/50 mix of ground beef and pork.

For a lighter dish, you can use ground chicken or poultry. Just keep in mind that the flavors will not be as deep.

What Goes with Lamb Ragu

It’s a pretty complete meal in itself, with protein, veggies and carbs. However, we love a nice green salad and some crusty bread on the side.

If you want to make your own bread to serve with this lamb ragu, it doesn’t get much easier than our No Knead Bread!

Leftovers and Storage

You can refrigerate leftover lamb ragu in an airtight container for 3-4 days. If you have stored the sauce and pasta separately, reheat the sauce on stovetop and give the pasta a quick dunk in boiling water to reheat.

The ragu sauce can be frozen for 3 months in a freezer safe container. We prefer to cook fresh pasta, rather than freezing it.

There you go friends, one more cracking pasta dish. This one requires a bit of love, but it is so worth it in the end.

Elevate your Italian culinary skills, and make this Lamb Ragu. It’s an incredible recipe, and one we highly recommend. Try it on a lazy weekend, and let us know how you like it.

Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we have plenty of delicious meals from around the world coming your way!

Lamb Ragu, on our Gypsy Plate… enjoy!

Try these other delicious pasta recipes!
Clam Linguine
Gigi Hadid Pasta
Salmon Pasta
Mediterranean Pasta
Shrimp fra Diavolo
Jambalaya Pasta
Rasta Pasta