lamb ragu

Jazz up your plain dinners with this Lamb Ragù from Delish.com.

Simple Lamb Ragù

olive oil

onion, chopped

carrots,

celery,

garlic,

tomato paste

lb. ground lamb

c. red wine

tomatoes

thyme

rosemary

oregano

red pepper flakes

Kosher salt

black pepper

This was delicious! I made during quarantine so I didn’t have tomato paste or fresh herbs but it was still amazing.

Yes, this is definitely a keeper!  I omitted the celery and used dried herbs instead of fresh and it was still delicious.   I served with Trader Joe’s Cauliflower Gnocchi...superb!!

This turned out absolutely lovely! We served over bucatini with parmesan and parsley. I may chop the carrots a hair smaller next time, but definitely a keeper recipe as we raise our own lamb.

I loved it.  Made half the recipe to see if I liked it and yes.  It's a keeper.  Thank you!

https://streaming.hearstdigitalstudios.com/67bf33d6-149e-48ef-a65d-1d478bb5ce8b/video_rover_16x9_1080p_hd_1543603064_51789.mp4

Simmered for a couple hours, this bolognese sauce is amazing for a cold winter night.

This Classic Bolognese Will Make Your Nonna Proud

Slow Cooker Lamb Ragu is a healthy clean eating comfort food that’s perfect for those in between months as the weather starts to cool. With ribbons of soft pappardelle pasta and slow cooked tender lamb shoulder, with a good dose of garlic, salt and rosemary this is an easy dish to get on the table on a Sunday evening.

Slow Cooker Lamb Ragu

(Garlic minced)

brown onion (finely diced)

440 gram/28 ounce can crushed tomatoes

beef stock/broth

Tomato Paste

bay leaves

salt and pepper

pappardelle pasta

Parmesan (and finely chopped basil for topping)

Heat a skillet or pan on medium to high, add the oil  and brown the meat on both sides until it is golden and brown.  Around 2 minutes per side.  Remove from pan and place into the slow cooker.

Reduce heat to medium and add the onions and garlic to the pan.  Cook until fragrant and onions turn translucent.

Add in the canned tomatoes, tomato paste and stock/broth.  Stir to mix in.  Around 2 minutes.

Pour in the sauce over the meat in the slow cooker.  Add bay leaves, rosemary, and a couple pinches of salt and pepper.

Cover and cook on low heat for 8 hours.

Remove meat from slow cooker and pull apart with two forks into shreds .  Return meat back to slow cooker with the sauce and mix together.

Cook the pappardelle pasta according to the directions on the packet.  Then rinse and drain under tap water.

To serve:  equally divide pasta amongst plates, top with the shredded lamb ragu meat, and add a sprinkling of parmesan and finely chopped basil on top.

Quick, flavorful Italian ragu made with American lamb, marinara sauce, ricotta, and mint is loved by everyone. Serve over your favorite long, thin pasta or zoodles for a lightened up weeknight dinner!

Lamb and Mint Ragu

Tbsp extra virgin olive oil

½ medium yellow onion (about ½ cup)

shallots (about ¼ cup)

garlic (minced)

½ lb ground lamb

tsp kosher salt

tsp black pepper

lb tagliatelle (or other long flat pasta)

oz marinara sauce (store-bought

red wine

ricotta

mint, (chopped, plus more for serving)

parmesan cheese (for serving)

Sweat the aromatics. Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.

Brown the lamb. Add ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.

Deglaze the pan. Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.

Cook the pasta. When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.

Finish the sauce. Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.

https://content.jwplatform.com/videos/zcOSNWuE.mp4

Shake up your weeknight pasta routine with this quick and simple lamb ragu! Served with fresh mint and ricotta over your favorite pasta, the sauce is hearty and so satisfying. The whole thing is ready in less than 30 minutes. A sauce the whole family will love!

This super simple delicious traditional lamb pasta bake from Matera, Basilicata in Southern Italy has only 5 main ingredients and can be on the table in less than one hour. I made it with burnt wheat pasta (orecchiette di grano arso) but you can use normal fresh or dried orecchiette or other short pasta

Baked orecchiette with lamb alla Materana

lb orecchiette (400 grams) (fresh or dried)

10.5 oz ground or diced lamb (300 grams) (I used diced leg meat)

lb tomato passata (450 grams) (or fresh or canned peeled tomatoes)

10.5 oz fresh mozzarella (300 grams) (drained and

3.5 oz Pecorino Romano (grated)

(for

black pepper. (to taste)

extra virgin olive oil.

If using leg or shoulder meat, remove from the bone and dice into small pieces. If using fresh tomatoes, peel them by blanching in boiling water and then chop finely. Drain and slice the mozzarella.

Prepare the ingredients.

Brown the lamb in olive oil in a large skillet. Once the meat is browned, add the tomatoes and simmer for about 15 minutes. Add salt and pepper to taste.

Make the lamb sauce.

Whilst the sauce is simmering put a pot of water on to boil for the pasta. Add salt once it boils and bring to a boil again. Cook the orecchiette slightly less than al dente. The pasta will finish cooking in the oven. Fresh pasta cooks a lot faster than dried pasta.

Cook the pasta.

Once the pasta is cooked, save a little of the cooking water, drain the pasta and add it to the sauce. Mix together well.

Make a layer of orecchiette and lamb sauce in the bottom of an oven dish. Place pieces of mozzarella on top of the pasta and sprinkle generously with pecorino. Make a second layer of pasta and lamb sauce and repeat the layer of cheese. Depending on the size of your oven dish, you can make 2 or 3 layers.

Finally bake the orecchiette with lamb in a preheated oven at 180°c (356°f) for about 20 minutes or until the top starts to crisp and brown. Allow to rest for 5 minutes then serve.

Finish, bake and serve.

A simple meat sauce for polenta or pasta that&#039;s savory and delicious.

Quick Lamb Ragu

yellow onion, chopped

carrot, diced

celery stalk, diced

lamb

thyme leaves, minced

tomatoes (preferably organic)

In a large skillet over medium heat, warm the olive oil until it shimmers. Add the onion, carrot, celery and sauté. Cook until the vegetables soften, about 3 minutes.

Add the ground lamb and sauté until the meat loses its raw red color. Sprinkle the meat generously with kosher salt and fresh ground pepper. Add the tomato paste, thyme, and red wine and stir to combine. Simmer until the wine reduces, keeping the heat at medium or medium-low.&nbsp;

Add the whole tomatoes and cut them up with kitchen scissors, or break them up with the back of a spoon. Stir the sauce to combine and let simmer on low, covered, for 30 minutes. Watch the sauce and if it starts to brown on the edges of the pan or look dry, add 1/8 cup water and stir.

Taste the sauce for salt and adjust if necessary. Serve over penne, polenta, spaghetti squash or orzo.

My Lamb Ragu is an incredibly flavorful and comforting Italian sauce. Tender ground lamb is simmered low and slow in a well seasoned tomato sauce.

Lamb Ragu

celery stalks, diced

onion,

garlic

beef stock

salt

pepper

sugar

Heat olive oil in a large pot over...

Heat olive oil in a large pot over medium heat. Add the diced onion, celery and carrot, then reduce heat to low. Sauté till the vegetables become soft, without browning them.

Add in the lamb, along with garlic, and...

Add in the lamb, along with garlic, and break it up with a wooden spoon. Cook till it is no longer pink.

Stir in the tomato paste and cook it...

Stir in the tomato paste and cook it for 2-3 minutes.

Add wine and deglaze the pan. Simmer for...

Add wine and deglaze the pan. Simmer for 4-5 minutes, to allow the wine to reduce a bit.

Add in your crushed tomatoes, beef stock and...

Add in your crushed tomatoes, beef stock and herbs. Stir until well combined.

Bring the sauce to a low boil, then...

Bring the sauce to a low boil, then reduce heat to medium low. Allow to simmer uncovered for at least 2-3 hours. If the sauce begins to get too thick, stir in more water. Taste and adjust for salt, pepper and sugar.

Toss with your favorite pasta, garnish with parsley...

Toss with your favorite pasta, garnish with parsley and freshly grated parmesan cheese.

A rich and absolutely delicious slow cooked lamb ragu with olives. Perfect with your favorite pasta or serve with polenta or mashed potato.

Easy Slow Cooked Lamb Ragu with Olives

1.2 kg butterflied lamb leg

olive oil (divided)

onion (finely diced)

carrot (finely diced)

celery (finely diced)

fresh rosemary leaves (roughly chopped)

ml red wine

500 ml lamb or beef stock

x tomatoes

Salt and pepper

300 gram jar kalamata olives (pitted)

Pasta of your choice

Preheat oven to 320f (160c)

Dry the lamb pieces with a paper towel and season generously with salt and pepper.

Heat 1 tbsp olive oil in a pan over medium - high heat (or I do it in two pans at once to save time). Brown the chunks on all sides and set aside. Keep any fat that has rendered to pour into the onion mixture.

On a medium - high heat heat 1 tbsp oil in a heavy bottomed oven proof saucepan or Dutch Oven, (something that has a lid).

Add the onion, carrot and celery and cook for 12 - 15 minutes until nice and soft. Lower the heat to medium if you need. Season with a couple of big pinches of sea salt and a good few cracks of black pepper.

Add the garlic and rosemary and cook for a further 2 minutes.

Add the tomato paste and cook, stirring for 2 minutes.

Add the wine and let reduce slightly for 2 minutes.

Add the stock and tomatoes and bring to a gentle simmer.

Add the lamb and any juices on the plate back in, cover and place in the middle of the oven.

Cook for 2 1/2 hours. Check after 2 hours but it will probably need the extra 30 mins and it might need more depending on your oven. Pull a chunk of lamb out to test, it should pull apart really easily. 

Pull all the lamb out, pull apart with forks and add back in to the sauce along with the olives.

I like to reduce it down on the stove top for 15 - 20 mins, if you feel like it is too thin you can always add a little cornflour slurry (mix 1 tsp cornflour with a few teaspoons of water and add in).

Cook your pasta, potatoes or polenta while it is reducing down.

I like to add the pasta straight into the ragu so it can bubble away gently in the sauce. You can always divide it into a couple of different pots to do this.

Add a splash of pasta water if it needs it.

Serve with lots of freshly grated parmesan.

So delicious and easy. Just takes some time to cook but perfect for an afternoon at home. Massive hit in our house!

Delicious, I did it in the slow cooker with lamb shanks and had it over gnocchi, it was really good.

This ragu is beautiful! I did it in the slow cooker and it needed a bit longer. The flavour is perfect and fell apart beautifully

I just tried this recipe for dinner tonight and it was an absolute hit for our family! Really easy to make and delicious. Thank you for the recipe :)

Rich and hearty lamb ragu served on rigatoni with ricotta cheese.

Lamb Ragu with Rigatoni &amp; Ricotta

oz rigatoni

pancetta

onion

celery

carrot

lb ground lamb

oz crushed tomatoes

Italian seasoning

Tablespoons balsamic vinegar

ricotta cheese

Heat a large pot of heavily salted water to a boil and cook the pasta according to package directions.

Heat a large saute pan to medium heat and add the pancetta. When it has rendered out most of the fat, add the carrot, celery, onion, and garlic. Saute for 2-3 minutes.

Add the ground lamb and break it up into pieces. brown.

Add tomatoes, Italian seasoning, and balsamic vinegar.

Cook for 20 minutes.

Add the cooked rigatoni to the saute pan and mix well. Top with ricotta cheese and broil until the cheese is melty and golden,

Top 8 lamb ragu recipes from across the web

The most viewed lamb ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Lamb Ragù

Slow Cooker Lamb Ragu

Lamb and Mint Ragu

Baked orecchiette with lamb alla Ma...

Quick Lamb Ragu

Lamb Ragu

Easy Slow Cooked Lamb Ragu with Oli...

Lamb Ragu with Rigatoni & Ricot...

Top 8 lamb ragu recipes from across the web

The most viewed lamb ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Lamb Ragù

Slow Cooker Lamb Ragu

Lamb and Mint Ragu

Baked orecchiette with lamb alla Ma...

Quick Lamb Ragu

Lamb Ragu

Easy Slow Cooked Lamb Ragu with Oli...

Lamb Ragu with Rigatoni &amp; Ricot...

The most viewed lamb ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Lamb Ragu with Rigatoni & Ricot...