Lamb Ragout and Pasta Recipe

Name: Lamb Ragout and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried penne pasta; 2 tablespoons olive oil; 1/2 cup finely chopped onion; 1 pound ground lamb; 1/2 cup dry white wine; 1 tablespoon chopped fresh rosemary; 2 cups canned organic tomatoes; Salt; Black pepper; Grated Romano cheese

Servings: persons

1
Cook pasta according to package directions.
2
Drain.
3
Heat oil in a 3-quart soup pot over high heat until hot.
4
Reduce heat.
5
Add the onion.
6
Cook and stir until tender but not brown.
7
Add the ground lamb.
8
Cook and stir until browned.
9
Stir in the wine and rosemary.
10
Simmer until the wine evaporates.
11
Meanwhile, pour the undrained tomatoes into a bowl and crush the tomatoes with your hands.
12
Add the tomatoes to the soup pot.
13
Bring to a boil.
14
Reduce heat and simmer until the juices are pretty well evaporated and the ragout is thick, about 30 minutes.
15
Season to taste with salt and pepper.
16
Serve ragout over pasta.
17
Sprinkle with Romano cheese.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces dried penne pasta, 2 tablespoons olive oil, 1/2 cup finely chopped onion, 1 pound ground lamb, and more.

Yes, Lamb Ragout and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Ragout and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions