Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This quick and easy lamb ragu comes together in under an hour but has an irresistible cooked-all-day flavor thanks to a few simple techniques. It gets served with a dollop of creamy ricotta and a shower of fresh mint for a warming but vibrant dinner that's perfect year-round.
Quick Lamb Ragu
The ragu simmers for only 15-20 minutes but has a cooked-all-day taste due to a few simple techniques.
- First, the meat is browned before the other ingredients are added. This gives it a jump-start and creates a rich flavor (all those brown bits on the bottom of the pan equal flavor!). This also allows you to drain off the fat, resulting in a much lighter, non-greasy sauce.
- Second, the vegetables are finely chopped, allowing them to cook quickly (this is key).
- Finally, the sauce is layered with simple ingredients that create a long-simmered flavor, such as tomato paste for umami sweetness, wine for brightness and a touch of cinnamon for warmth.
Key ingredients:
- Diced onions, carrots and celery provide vegetal sweetness, while garlic scents the sauce.
- Whole peeled canned tomatoes have a better flavor in this sauce than diced tomatoes and break down better. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
- Tomato paste gives the sauce umami richness.
- Dry red wine lends complexity. I prefer something on the fruitier side, such as a Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
- Ground cinnamon is the secret ingredient, lending the sauce sweet warmth.
How to make lamb ragu
- Brown ground lamb in a large, straight-sided skillet. Transfer the lamb to a plate and discard the fat.
- In the same skillet sauté finely diced onions, carrots and celery until tender.
- Add garlic, a bay leaf and tomato paste, then pour in red wine. Cook until most of the wine is absorbed.
- Slide the lamb back into the sauce and add a can of whole, peeled tomatoes and a touch of cinnamon.
- Simmer the sauce for 15-20 minutes to allow the flavors to meld.
How to serve lamb ragu
Spoon the ragu over your favorite pasta (I love papperdelle and penne) then sprinkle it with grated Pecorino Romano cheese (or Parmesan) and fresh mint. To take the dish over-the-top, add a dollop of creamy ricotta cheese. The cool creaminess of the ricotta perfectly balances the rich sauce.
Tips for this recipe
- If you don't have a large straight-sided skillet (I love my Le Creuset braiser!) you can use a wide pot.
- After browning the meat, drain off and discard the fat for a lighter, non-greasy sauce.
- Use a red wine that you would drink. I prefer a fruitier wine, such as Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
- Whole, peeled canned tomatoes have a cleaner flavor than canned diced tomatoes and break down better in the sauce. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
- If you don't have fresh mint you can use basil or parsley.
FAQs
How can I speed up my ragu?
Two techniques will speed up any ragu. First, brown the meat before adding the vegetables, which will build flavor quickly and give the sauce a jumpstart. Second, finely chop the vegetables so that they cook evenly and fast.
Can you make the ragu ahead?
Yes! The ragu gets even better with time and can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat it gently before serving.
What wine goes with lamb ragu?
A fruity, dry red wine, such as Pinot Noir, Zinfandel or a lighter style Cabernet Sauvignon all pair wonderfully with lamb ragu. Use the same wine in the sauce that you plan on drinking with dinner.
What should I serve with ragu?
Serve the ragu with a big green salad for a delicious meal that's just as fitting on a weeknight as it is for a special occasion.
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Lamb Ragu with Mint & Fresh Ricotta
This ragu simmers for only 15-20 minutes, but has a cooked-all-day taste. Make sure to chop the vegetables nice and small so that they cook quickly and evenly. The ragu gets served with papperdelle pasta (but any pasta shape will do—penne is another personal favorite) and is showered with grated Pecorino, a sprinkle of fresh mint and a dollop of creamy ricotta (be sure to use a good quality fresh ricotta, nothing with gums or fillers). It’s comfort food at its most elegant and easy. The ragu also makes for a fabulous lasagna when layered with goat cheese, lasagna noodles, spring peas and Pecorino. If you have the time, make the ragu in the morning or the day before—it only gets better as it sits.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Italian
Keyword: easy lamb pasta recipe, lamb ragu recipe, quick lamb ragu
Servings: 4 people
Author: Nicki Sizemore
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 pound ground lamb
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 28- ounce can whole peeled tomatoes, preferably San Marzano
- ⅛ teaspoon ground cinnamon
For Serving
- 12 ounces papperdelle pasta (or any pasta shape you like)
- ½ cup freshly grated Pecorino Romano cheese, plus more for serving
- ¼ cup chopped fresh mint, plus more for serving
- Fresh ricotta cheese
- Good quality extra virgin olive oil for drizzling
Instructions
Make the lamb ragu
In a large straight-sided skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the lamb. Cook, breaking up the meat with a wooden spoon, until evenly browned, about 5-7 minutes. Using a slotted spoon, transfer the lamb to a plate. Drain off and discard the fat.
Place the skillet back on the stove and reduce the heat to medium. Add the remaining tablespoon of olive oil, along with the onions, carrots and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the garlic and bay leaf. Cook, stirring, until fragrant, 30 seconds. Add the tomato paste and give it a good stir to combine. Pour the wine into the skillet and bring to a boil, scraping up the brown bits on the bottom of the pan.
Slide the lamb back into the pan and cook until most of the wine is absorbed.
Scrape everything to one side of the pan and then pour the tomatoes and their juices into the other side. Using kitchen scissors, roughly chop the tomatoes. Give everything a good stir, then sprinkle in the cinnamon and some more salt and pepper.
Cook at a brisk simmer (adjusting the heat as necessary) for 15-20 minutes—stirring occasionally and breaking up the meat and tomatoes with a wooden spoon—until the vegetables are tender. Taste and season with additional salt and pepper as needed. Discard the bay leaf.
Cook the pasta and serve
In the meantime, bring a large pot of water to a boil. Season the water with salt. Cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water. Drain the pasta, then transfer it back into the pot.
Pour the ragu over the pasta. Cook over medium heat, stirring the pasta to coat in the sauce, 1-2 minutes (or until the pasta is cooked through). Add a few splashes of the pasta water as needed to create a nice sauce (it should look a tad watery in the pan, as the sauce will continue to absorb once it’s plated). Remove the pot from the heat and stir in the grated Pecorino Romano cheese and the mint.
Twirl the pasta into shallow bowls and top with a bit more sauce and a dollop of fresh ricotta cheese. Drizzle good quality olive oil over the ricotta and sprinkle with mint. Serve with more Pecorino Romano on the side for grating. Devour!
Notes
Do Ahead: The ragu can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently before serving.
Tips:
- If you don't have a large straight-sided skillet (I love my Le Creuset braiser!) you can use a wide pot.
- After browning the meat, drain off and discard the fat for a lighter, non-greasy sauce.
- Use a red wine that you would drink. I prefer a fruitier wine, such as Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
- Whole, peeled canned tomatoes have a cleaner flavor than canned diced tomatoes and break down better in the sauce. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
- If you don't have fresh mint you can use basil or parsley.
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Reader Interactions
Comments
Diane says
Your recipes are amazing!!! I’m so happy I found them/you.
Thank you!!!Reply
Nicki Sizemore says
Hi Diane, your comment means so much to me. Thank you!!
Reply
andrea says
so good... very comforting! & EZ! thank you.Reply
Nicki Sizemore says
Hi Andrea, I'm so glad you liked the ragu!!
Reply
George Sfeir says
Absolutely delicious ?Reply
Nicki Sizemore says
I'm so happy you liked it!
Reply
