Lamb Ragu Sauce

Transform your dinner routine with this hearty Lamb Ragu Sauce, a slow-simmered masterpiece bursting with rich, savory flavors. Tender chunks of seared lamb shoulder are braised to perfection in a robust tomato and red wine sauce, infused with the earthy aromas of oregano, thyme, and bay leaf. Fresh vegetables like onion, carrot, and celery add depth and texture, while a splash of beef broth enhances the umami richness. Perfectly cooked over two hours for melt-in-your-mouth tenderness, this comforting ragu sauce is ideal served over pappardelle, creamy polenta, or alongside crusty artisan bread. Whether for a cozy weeknight meal or an impressive dinner party centerpiece, this lamb ragu brings gourmet Italian-inspired flair right to your kitchen.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 500 grams lamb shoulder
• 1 large onion
• 1 large carrot
• 1 large celery stalk
• 3 garlic cloves
• 800 grams canned crushed tomatoes
• 200 milliliters red wine
• 250 milliliters beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Cut the lamb shoulder into small, bite-sized pieces and season with salt and black pepper.

Step 3

Add the lamb to the pot in batches to avoid overcrowding, searing until browned on all sides. Remove the lamb from the pot and set aside.

Step 4

Peel and finely dice the onion, carrot, and celery. Mince the garlic cloves.

Step 5

In the same pot, add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are beginning to soften and the onion turns translucent.

Step 6

Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half for about 5 minutes.

Step 8

Stir in the canned crushed tomatoes, beef broth, dried oregano, thyme, and bay leaf.

Step 9

Return the browned lamb back to the pot, along with any juices that have accumulated.

Step 10

Bring the mixture to a simmer. Reduce the heat to low, cover with a lid slightly ajar, and let it cook for about 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened to your liking.

Step 11

Taste the sauce and adjust the seasoning with more salt and pepper if necessary.

Step 12

Before serving, remove the bay leaf and stir in the freshly chopped parsley.

Step 13

Serve the lamb ragu sauce over your choice of pasta, polenta, or as a standalone dish with crusty bread.

Nutrition Facts

Serving size	(2143.8g)

Amount per serving	% Daily Value*
Calories	2306.6

Total Fat 151.0g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 500mg	0%
Sodium 4837.1mg	0%
Total Carbohydrate 85.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 47.2g
Protein 123.7g	0%

Vitamin D 0IU	0%
Calcium 460.1mg	0%
Iron 19.0mg	0%
Potassium 5180.3mg	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: 61.9%

Protein: 22.5%

Carbs: 15.6%