Lamb Ragu

Indulge in the rich, slow-cooked flavors of this hearty Lamb Ragu, a dish that combines tender, melt-in-your-mouth lamb shoulder with a medley of aromatic vegetables, red wine, and fresh herbs. Simmered to perfection over three hours, this comforting Italian-inspired recipe is the ultimate pasta sauce, clinging luxuriously to ribbons of pappardelle or your favorite pasta. The robust layers of flavor are further enhanced by a hint of tomato paste, a splash of beef broth, and a touch of rosemary and thyme, creating a deeply savory sauce that’s perfect for cozy dinners or special occasions. Garnished with freshly grated Parmesan cheese, this Lamb Ragu is the perfect marriage of traditional techniques and bold, comforting tastes. Whether you’re hosting or simply craving a homemade indulgence, this recipe is an irresistible celebration of slow-cooked goodness.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 2 pounds lamb shoulder, diced
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 28 ounces canned tomatoes, crushed
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1.5 cups beef broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound pasta of choice (such as pappardelle), cooked
• 0.5 cup grated Parmesan cheese, for serving

Directions

Step 1

Heat 2 tablespoons of olive oil in a large heavy-based pot over medium-high heat.

Step 2

Add the diced lamb shoulder in batches, ensuring you do not overcrowd the pot, and brown all sides. Remove and set aside.

Step 3

Lower the heat to medium and add the remaining tablespoon of olive oil to the pot.

Step 4

Add the onion, carrots, and celery, cooking until soft and turning golden, about 8 minutes.

Step 5

Stir in the garlic and cook for another minute until fragrant.

Step 6

Pour in the red wine and allow it to reduce by half, scraping the bottom of the pot to deglaze.

Step 7

Return the browned lamb to the pot and stir in the crushed tomatoes, tomato paste, bay leaves, rosemary, thyme, beef broth, salt, and black pepper.

Step 8

Bring the mixture to a simmer, then reduce the heat to low.

Step 9

Cover the pot and let it cook gently for about 2.5 to 3 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.

Step 10

Adjust seasoning with more salt or pepper if needed.

Step 11

Remove bay leaves. Shred the lamb lightly if you prefer it less chunky.

Step 12

Serve the ragu over your cooked pasta, and top with grated Parmesan cheese.

Nutrition Facts

Serving size	(3416.1g)

Amount per serving	% Daily Value*
Calories	4869.8

Total Fat 291.7g	0%
Saturated Fat 120.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 975.2mg	0%
Sodium 8416.7mg	0%
Total Carbohydrate 238.3g	0%
Dietary Fiber 32.3g	0%
Total Sugars 52.5g
Protein 270.0g	0%

Vitamin D 0IU	0%
Calcium 1801.4mg	0%
Iron 31.3mg	0%
Potassium 6050.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 23.2%

Carbs: 20.5%