Lamb Ragu Recipe – Eats Now

Name: Lamb Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 carrots, chopped; 3 celery ribs, chopped; 4 garlic cloves, chopped; extra virgin olive oil; salt; 3 lbs ground leg of lamb (you can substitute ground lamb shoulder); 1 cup tomato paste; 3 cups red wine (choose a hardy wine); 2 tablespoons fresh rosemary, chopped; 3 bay leaves; 1 bunch fresh thyme, tied in a bundle; fresh ground black pepper

Servings: persons

1 large onion, chopped
2 carrots, chopped
3 celery ribs, chopped
4 garlic cloves, chopped
extra virgin olive oil
salt
3 lbs ground leg of lamb (you can substitute ground lamb shoulder)
1 cup tomato paste
3 cups red wine (choose a hardy wine)
2 tablespoons fresh rosemary, chopped
3 bay leaves
1 bunch fresh thyme, tied in a bundle
fresh ground black pepper

1
Using a food processor, puree the onion, carrots, celery and garlic to a coarse paste.
2
Coat a large pan generously with olive oil and set over medium heat. Add the pureed vegetables, season with salt and cook until all of the water has evaporated and the vegetables begin to brown, about 15-20 minutes. Stir frequently and be patient. (This is where the big flavours develop.).
3
Add the ground lamb, season generously with salt and cook until it is browned, about 25-30 minutes. (Brown food tastes good; don't rush this step.).
4
Add tomato paste and cook for about 5 minutes. Stir in the red wine, rosemary and bay leaves. Cook at a lively simmer until the wine has reduced by half. Add the thyme bundle and enough water to cover the lamb( about 1 inch). Simmer for 3 to 4 hours, stirring and tasting frequently and adding more water as it evaporates. Skim the fat off the surface. Remove the bay leaves and the thyme. Season to taste with salt and pepper.
5
Toss with al dente pasta (see pasta suggestions in the recipe description) and serve with freshly grated Parmesan cheese.

1238

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 13 ingredients. The key ingredients include: 1 large onion, chopped, 2 carrots, chopped, 3 celery ribs, chopped, 4 garlic cloves, chopped, and more.

Yes, Lamb Ragu falls under the Meat & Poultry 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 Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions