Lamb Ragu

A rich, slow-simmered lamb ragù: minced lamb braised with soffritto, red wine, tomatoes and a trio of fresh herbs, spooned over silky pappardelle. It tastes like it took all day, but it is mostly hands-off, and even better the next day.

Why this works

• A proper soffritto base: onion, carrot and celery softened slowly is the savoury foundation every great ragù is built on.
• Lamb instead of beef is richer and more fragrant, especially with the mint and oregano.
• A long, gentle simmer, an hour minimum, lets the sauce reduce and deepen; longer is better.

Ingredient notes and swaps

• Lamb mince: a little fat is good for richness; brown it hard.
• Pappardelle: wide ribbons hold the sauce best; tagliatelle works too.
• Fresh mint, oregano and thyme: the mint is lamb classic partner; do not leave it out.
• Red wine: any dry red you would drink; it adds depth as it reduces.

Lamb Ragu

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Enjoy this special dinner any night of the week. It is easy to pull together and tastes even better than it looks

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Prep Time 23 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 38 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 1450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Tbsp Rapeseed Oil
• 500g Pappardelle
• 1 Onion, peeled and chopped
• 2 Carrots, peeled and diced
• 3 Celery stalks, chopped
• 2 Garlic Cloves, peeled and chopped finely
• 2 Tbsp Tomato Puree
• 800g Lamb Mince
• 100 ml Red Wine
• 2 x 400g cans Chopped Tomatoes
• 10g freshly chopped Thyme
• 15g freshly chopped Mint
• 15g freshly chopped Oregano
• 1/4 Tsp Chilli Flakes
• Sea Salt & freshly ground Black Pepper

Method

 

1. Heat the Rapeseed Oil n a large pan over medium heat
2. Add Onion, Carrots, and Celery and cook until soft, 5 minutes
3. Add Garlic and Tomato Puree and cook until fragrant, 1 minute more
4. Add Lamb and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
5. Add the Red Wine and cook until mostly reduced, 5 minutes more
6. Add Tomatoes
7. Add fresh Herbs, Chilli Flakes, and season with Sea Salt and Black Pepper.
8. Bring to a boil, then reduce heat and let simmer for 1 hour
9. Meanwhile in a pan of salted boiling water cook the Pappardelle according to packet instructions
10. Season with more salt and pepper to taste
11. Divide the Pappardelle on to 4 serving plates and spoon over the Lamb Ragu

Nutrition

Calories: 1450kcalCarbohydrates: 25gProtein: 104gFat: 99gSaturated Fat: 38gSodium: 410mgFiber: 6gSugar: 12g

Notes

For an even richer flavour, brown the lamb in batches to avoid overcrowding the pan.
Serve with freshly grated Parmesan cheese for an extra layer of savoury goodness.
If you have extra time, simmer the ragu for 1.5-2 hours, stirring occasionally, for deeper flavour development.

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Tips for success

• Brown the lamb hard, in batches if needed; colour is the base of the flavour.
• Soften the soffritto properly before the meat goes in.
• Simmer low and long; an hour minimum, longer if you have it.
• Toss the pappardelle with a little of the ragù before plating so it clings.

Make ahead, storage and reheating

• Make ahead: Even better the next day, an ideal make-ahead and freezer dish.
• Storage: Three days in the fridge; freezes well for up to three months.
• Reheating: Gently on the hob, loosening with a splash of water or stock.

What to serve it with

• Grated Parmesan, a green salad and good bread. A robust Italian red.

FAQ

Why lamb instead of beef? It is richer and more fragrant, and loves the mint and oregano here.

Which pasta is best? Pappardelle or tagliatelle, wide ribbons that hold the sauce.

Can I make it ahead or freeze it? Yes to both; it improves overnight and freezes for three months.

How do I make it richer? Simmer it longer, or use a slightly fattier mince.

Try these next

Get the basics right in our How to cook pasta guide, explore the Italy chapter of the Kitchen Atlas, or find another Comfort Food favourite, then cook more:

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