Lamb Ragu Recipe



Indulge in the rich and comforting notes of our Lamb Ragu, a culinary masterpiece that transforms humble ingredients into a symphony of taste and texture. This recipe begins with succulent cubes of boneless lamb shoulder, seared to perfection, imparting a golden crust that promises depth of flavor.

This Lamb Ragu is not merely a dish; it’s an experience – a journey through the symphony of rustic Italian flavors, where the tender lamb, aromatic vegetables, and robust tomato sauce converge to create a melody that lingers on the taste buds, leaving a lasting impression of warmth and satisfaction. Enjoy this hearty creation with loved ones, and let the culinary notes of the Lamb Ragu resonate in your memories.



Lamb Ragu Recipe

The lamb returns to the spotlight, bathed in a luscious blend of crushed tomatoes, beef or lamb broth, and tomato paste. The symphony evolves with the addition of dried oregano, thyme, and a stately bay leaf, creating layers of complexity that promise a satisfying experience for the palate.
Begin the culinary journey by searing cubes of boneless lamb shoulder, each piece enveloped in a golden embrace that promises a depth of flavor beyond compare. The pot becomes a stage for the dance of finely chopped onions, carrots, and celery, their aromatic medley infusing the kitchen with the promise of a heartwarming meal.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Canadian, Mexican
Servings 6
Calories 0.55 kcal


  • Large, Heavy-Bottomed Pot or Dutch Oven
  • Cutting Board and Sharp Knife
  • Tongs or Forks
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Can opener
  • Grater
  • Cooking Utensils
  • Pot for Pasta
  • Forks
  • Gravy Boat optional


  • 2 pounds boneless lamb shoulder cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 cup red wine
  • 2 cans 14 ounces each crushed tomatoes
  • 1 cup beef or lamb broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/4 cup fresh parsley chopped (for garnish)
  • Grated Parmesan cheese for serving
  • 1 pound pappardelle pasta or your favorite pasta


1. Prep Work:

  • Season the lamb cubes with salt and pepper.
  • Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

2. Searing the Lamb:

  • Brown the lamb cubes in batches until they develop a golden crust. Remove and set aside.

3. Sauteing Aromatics:

  • In the same pot, add chopped onions, carrots, and celery. Saute until softened.
  • Add minced garlic and sauté for another minute until fragrant.

4. Deglaze with Wine:

  • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

5. Building the Ragu Base:

  • Add the browned lamb back to the pot.
  • Pour in crushed tomatoes, beef or lamb broth, and add tomato paste.
  • Stir well to combine

6. Seasoning:

  • Add dried oregano, thyme, bay leaf, and additional salt and pepper to taste.

7. Simmering:

  • Bring the mixture to a simmer, then reduce the heat to low.
  • Cover the pot and let it simmer for at least 2 hours, stirring occasionally.

8. Shredding the Lamb:

  • Once the lamb is tender, use two forks to shred the meat in the sauce. Discard any bones.

9. Finishing Touches:

  • Adjust the seasoning if needed.
  • Remove the bay leaf.

10. Pasta:

  • Cook the pappardelle pasta according to the package instructions.
  • Reserve a cup of pasta cooking water.

11. Serving:

  • Toss the cooked pasta with the lamb ragu, adding pasta water as needed to achieve desired consistency.
  • Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.
  • 12. Enjoy:
    Enjoy this hearty lamb ragu with a glass of red wine and crusty bread on the side.


You can also serve the lamb ragu over creamy polenta or mashed potatoes for a delicious alternative to pasta.
Keyword lamb, Lamb Ragu, Quick & Easy, Ragu, Warm

Enter the protagonist, red wine, a sophisticated conductor that elevates the composition, adding a velvety richness to the sauce. The lamb, having played its role, returns to the spotlight as crushed tomatoes, broth, and tomato paste join the ensemble. Dried oregano, thyme, and a single bay leaf add a symphony of herbal notes, creating a savory opera that simmers to perfection.

As the lamb succumbs to the gentle simm

er, it releases its savory essence, creating a luscious ragu that becomes the focal point of the dish. Served generously over perfectly cooked pappardelle pasta, each bite is an exploration of tender lamb, intertwined with the silky embrace of the rich tomato sauce.

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