This elegantly rustic Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you’re in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy – made easy in your own kitchen.
If you love recipes like this, don’t miss my recipe for Quicker Chicken Spaghetti Bolognese.
What You Can Expect From This Recipe
Our time spent at Culinary School was considered to be a “Classically Trained” Chef program. Which means, we learned traditional French cooking techniques and methods. With quite a bit of Italian cuisine included.
This is where I learned to make ragu and this recipe. I’ve made it many times over the years, tweaked it a bit here and there and streamlined it to where even a novice cook can feel comfortable preparing it. And interesting enough for a seasoned cook to appreciate it’s complexity.
What is a ragu? Basically it’s an Italian sauce that’s long simmered to intensify flavors. It’s traditionally served over pasta, and in Culinary School lamb ragu was served over Tajarin pasta, which of course was made in house.
Tajarin is a spaghetti style egg-yolk pasta dough from Northern Italy. It’s square rather than round like spaghetti. I don’t have a pasta machine to make Tajarin, so for this recipe we’ll serve lamb ragu over pappardelle pasta, which is readily found on the pasta aisle at your supermarket.
The only key to success for this recipe is to cook ragu sauce low and slow. And evenly chopped vegetables will not only give you pride in skill set, but will also guarantee the flavors meld well.
Ground lamb is added along with the chopped vegetables at the beginning of the recipe, and once long simmered, becomes the star of the show.
This ragu is rich, made with tomato sauce, and tomato paste, which adds a beautiful layer of flavor. Tomato paste is an MVP in the kitchen adding a burst of robust flavor and body.
I personally think adding Sherry to the sauce is genius. It simply adds rich flavor and gourmet character.
This lamb ragu using ground lamb is a quicker fix than some recipes, calling for a 40 minute stove-top simmer. Some ragu’s instruct to cook the simmer for 2 – 5 hours.
Jump to:
Ingredients You’ll Need
Spices To Make Lamb Ragu
The spices used to make this Lamb Ragu recipe are simple and ones that you’ll regularly find in your pantry.
- Dried Rosemary
- Dried Thyme
- Ground Cumin
- Montreal Steak Seasoning: A spice blend that commonly contains garlic, coriander, black pepper, cayenne, dill seed and salt, it’s a beautiful seasoning for grilled meats. And a nice addition to season the ground lamb for this recipe.
- Kosher Salt: Use either Morton’s or Diamond Crystal, keeping in mind Morton’s brings more of a salty flavor.
- Neutral Oil to sear the lamb: Avocado, vegetable or canola oils work well here.
- Ground Lamb: Organic and grass fed will offer a superior flavored ground lamb.
Ingredients To Make The Lamb Ragu Sauce
Please choose quality ingredients in making any recipe. Doing so will enhance the final flavor and texture.
- A good hearty Red Wine: Merlot works well here. No need to use expensive, but do use a wine that you would drink.
- Tomato Paste: We always use Cento organic, double concentrated tomato paste. Not only is quality and flavor superior, it’s easy to store in the refrigerator and will last for a very long time.
- Tomato Sauce
- Oil: Use a neutral oil here. Avocado oil is preferred. Vegetable and canola oil will also work well here.
- Vegetables: Diced carrots, celery and onion. This lamb ragu starts with a classic mirepoix.
- Chopped Fresh Garlic
- Sherry: Sherry will add a sweet and nutty layer of flavor to this lamb ragu.
I am an Amazon affiliate. If you purchase Cento tomato paste using the link provided, I receive a small commission at no extra charge to you.
See recipe card for quantities.
Step by Step Instructions, It’s Easy
- Step 1: Heat the oil in a heavy skillet. Once hot, add the ground lamb, breaking up with a spatula as it starts to cook. Add the seasonings and cook until the pink is just starting to go away. Don’t brown. You want to keep the ground lamb delicate in texture. Place the cooked lamb in a bowl and set aside.
- Step 2: In the same pan, heat the remaining oil and cook the vegetables until just getting soft. About 5 – 7 minutes. Add garlic and cook until fragrant, about 30 seconds. In the meantime Bring the wine to a boil in a small saucepan and cook until reduced to about 1 ½ cups.
- Step 3: Add the wine reduction, tomato sauce, tomato paste, sherry, and water. Bring to a boil then reduce to a simmer.
- Step 4: Add the cooked ground lamb.
- Simmer over very low heat for 30 – 40 minutes. You’ll have a thick, rich rustic red sauce to spoon over cooked pappardelle.
- Step 4: Cook pappardelle pasta according to package instructions. Use a one cup measuring cup to fish out some of the starchy pasta water. It works well when it comes to leftover pasta storage.
- Step 7: To plate, swirl some pappardelle pasta on a plate and top with a healthy spoonful of the Lamb Ragu. Garnish with grated Parmesan cheese, or Ricotta Cheese and Red Pepper Flakes if you’d like a little heat.
Hint: Once the ragu is cooked, cover the Dutch Oven and transfer to a 170 degree oven. The ragu will keep nice and hot while you cook the pasta.
Substitutions
- Gluten Free – All of the ingredients in Lamb Ragu are gluten free aside from the Pappardelle pasta. Choose a gluten free pasta to make this a gluten free recipe.
Equipment
A good quality heavy skillet will work very well to make ragu. It’s a reliable pot in keeping the heat evenly distributed, which will work well with the maintaining a long slow simmer. A 12 inch skillet is recommended.
Storage
Store any leftovers in an air tight container in the refrigerator up to 3 – 4 days. Store pappardelle separately. Tip: Before storing pasta in the refrigerator, drizzle a little of the reserved starchy pasta water over the pappardelle. It will keep the pasta from drying out and make reheating easier.
Reheat leftovers in individual portions in a microwave in 30 second increments. I like to use the 50% power feature.
Tips For Success
There are essential points you must remember to make a successful ragu:
- The meat must be sautéed just long enough to lose its raw color. It must not brown or it will lose its delicacy.
- The meat sauce must cook at the merest simmer for a long time; the minimum is 30 minutes; 40 minutes is even better.
FAQ
They’re both pronounced the same, however, Ragu is an Italian meat sauce that contains ground or minced meat, vegetables and a tomato based sauce. Ragout is a French-style Stew that includes meat and vegetables
Ragu is traditionally made with ground beef, pork or game. So yes, you can substitute meat without any alterations to this recipe.
About Colorado Lamb
Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.
Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.
Related
Looking for other recipes like this? Try these:
And if you’re looking for more Italian inspired recipes, don’t miss the most popular on my site for Beef Tagliata. A traditional Italian steak recipe that is so easy to prepare, you’ll want to make it all the time.
And don’t miss my category for Pasta Recipes. You’ll find the most popular on my site for Flemings Steakhouse Mac and Cheese. A recipe directly from their Executive Chef.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Lamb Ragu with Pappardelle Pasta
Ingredients
- FOR THE LAMB
- 1 pound Ground lamb
- 1 Tablespoons Neutral oil Canola, Vegetable or Avocado
- 1 ½ teaspoon Montreal Steak Seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- ½ teaspoon Ground cumin
- 1 teaspoon Kosher salt
- FOR THE SAUCE
- 2 Cups Hearty red wine merlot or cabernet work well here
- 2 Tablespoons neutral oil
- ½ cup Sweet or yellow onion chopped
- ½ cup Carrot chopped
- ½ cup Celery chopped
- 1 Tablespoon Garlic chopped, about 3 large cloves garlic.
- 14 ½ Ounces Tomato sauce canned
- 2 Tablespoons Tomato paste
- ¼ Cup Sherry
- ½ Cup Water
- TO SERVE PASTA
- 1 pound Pappardelle pasta Cooked according to package insstructions
- ¼ cup Ricotta cheese
- ⅛ cup Parmesan cheese grated
- 1 Tablespoon Red chile flakes
Instructions
- FOR THE LAMB
- Heat oil in a large fry pan. Once oil is hot add the ground lamb. Cook the lamb, breaking up the meat with a spatula. Cook until the pink has just started to disappear from the meat. Don't brown, you want the lamb to stay tender in texture.
- Add the seasonings, stir the lamb and allow it to cook for another 5 minutes. Remove the lamb to a bowl and set aside.
- PREPARE THE SAUCE
- Bring the wine to a boil in a small saucepan and cook until reduced to about 1 – 1/12 cups. This will take about 10-15 minutes.
- Heat the oil the same fry pan that you cooked the lamb. Add the vegetables and saute for about 5 minutes.
- Add the reduced wine reduction, tomato sauce, tomato paste, sherry, and water Bring to a boil then reduce to a simmer.
- Add the meat along with the pan juices. Simmer on very low heat for 30 – 40 minutes or until lamb is tender and sauce is thickened.
- Cook the Pappardelle pasta in the boiling water according to package instructions. Fish out about a cup of the starchy pasta water before draining.
- To serve, add a swirl of pasta to plates. Ladle generous amounts of the lamb ragu over the pasta. Top each with a dollop of ricotta and sprinkle each with grated Parmesan.
Nutrition
Lamb Ragu with Pappardelle … It’s Whats For Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
It looks delicious Chef but I’d have to use beef for Bev – she’s not a lamb fan.