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Best Lamb Ragu Recipe

Lamb Ragu

iamwinfred
This lamb ragu is a deeply rich, slow-braised Italian meat sauce made with tender bone-in lamb shoulder, hand-crushed San Marzano tomatoes, dry red wine, and fresh rosemary. Rooted in the culinary traditions of central and southern Italy, this sauce is everything a great braise should be: silky, boldly flavored, and absolutely worth the wait. Serve it tossed with wide pappardelle or spooned over creamy polenta for a bowl of pure comfort that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 370 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot At least 5-quart capacity; enameled cast iron recommended
  • Large pasta pot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Box grater or microplane For grating Parmesan
  • Measuring cups and spoons
  • Tongs For browning and turning the lamb
  • Ladle
  • Colander For draining pasta

Ingredients
  

For the Ragu

  • 1.5 lbs bone-in lamb shoulder or lamb leg 680g; cut into large chunks, or use ground lamb for a quicker version
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 2 medium carrots finely diced
  • 2 stalks celery finely diced
  • 5 cloves garlic minced
  • 2 tbsp tomato paste double concentrate recommended for deeper flavor
  • 1 cup dry red wine 240ml; Chianti or Montepulciano recommended
  • 28 oz whole San Marzano tomatoes 800g; one can, crushed by hand with juices
  • 1 cup chicken or beef stock 240ml; plus more if needed
  • 2 sprigs fresh rosemary whole sprigs; removed before serving
  • 3 sprigs fresh thyme whole sprigs; removed before serving
  • 2 bay leaves removed before serving
  • 1 tsp dried oregano
  • salt and freshly cracked black pepper to taste

For Serving

  • 1 lb pappardelle or rigatoni pasta 450g; cooked al dente according to package instructions
  • freshly grated Parmigiano-Reggiano for serving; to taste
  • fresh flat-leaf parsley optional garnish; roughly chopped

Instructions
 

  • Pat the lamb pieces dry with paper towels and season generously with salt and black pepper on all sides. Finely dice the onion, carrots, and celery; mince the garlic; and crush the San Marzano tomatoes by hand over a bowl, keeping the juices.
  • Heat olive oil in a large Dutch oven over medium-high heat, then sear the lamb in a single layer (in batches if needed) for 3 to 4 minutes per side until deep golden brown on all sides. Transfer the browned lamb to a plate and set aside, leaving the drippings in the pot.
  • Reduce the heat to medium and cook the onion, carrots, and celery in the pot drippings for 8 to 10 minutes until softened. Add the garlic and cook for 2 minutes, then stir in the tomato paste and cook for 2 to 3 minutes until it darkens and smells fragrant.
  • Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Simmer over medium-high heat for 3 to 4 minutes until the wine has reduced by about half and no longer smells of raw alcohol.
  • Add the crushed San Marzano tomatoes with their juices and the stock to the pot, then nestle the browned lamb back in. Tuck in the rosemary sprigs, thyme sprigs, and bay leaves, then sprinkle in the dried oregano and stir to combine. Bring to a gentle boil.
  • Reduce the heat to low, place the lid slightly ajar, and simmer gently for 2 to 2.5 hours, stirring every 30 minutes, until the lamb is completely fork-tender and falling apart. Remove the lid for the final 20 to 30 minutes if the sauce needs to reduce and thicken.
  • Transfer the lamb to a cutting board, discard the herb sprigs and bay leaves, and shred the lamb with two forks, removing any bones or large pieces of fat. Return the shredded lamb to the sauce, stir to combine, taste and adjust salt and pepper, then simmer uncovered for 5 to 10 more minutes.
  • Cook the pasta in heavily salted boiling water until al dente, reserve 1 cup of pasta water, then drain and toss the pasta directly in the ragu over medium heat, adding splashes of pasta water as needed to coat. Serve immediately topped with freshly grated Parmigiano-Reggiano and optional parsley.

Notes

  • Brown the lamb in batches and avoid crowding the pot — this ensures a proper sear and maximum flavor development in the fond.
  • Bone-in lamb shoulder or shank is ideal because the collagen from the connective tissue melts during braising, giving the sauce a silky, glossy body.
  • Always cook the tomato paste for 2 to 3 minutes before adding liquids — this caramelizes it and removes the raw, tinny taste.
  • Use a wine you'd actually drink. The wine concentrates as it cooks, so a harsh or low-quality wine will negatively affect the final flavor.
  • For a quicker weeknight version, substitute ground lamb and reduce the simmer time to 45 to 60 minutes.
  • This ragu tastes even better the next day as the flavors continue to meld — make it ahead and refrigerate overnight for best results.
  • Store leftover ragu (without pasta) in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
  • Always store ragu and pasta separately to prevent the pasta from absorbing all the sauce and becoming mushy when reheated.
  • To reheat, warm in a saucepan over medium-low heat with a splash of water or stock to loosen the sauce as needed.
  • For a slow cooker version, brown the lamb and build the soffritto on the stovetop first, then transfer everything to the slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours.

Nutrition

Serving: 1ServingCalories: 370kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 520mgPotassium: 620mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 12mgCalcium: 6mgIron: 15mg
Keyword Italian meat sauce, lamb pasta sauce, lamb ragu, pappardelle lamb ragu, slow braised lamb
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