Real Recipes From Real Home Cooks ®

lamb ragÙ

Recipe by
Francine Lizotte
Surrey South, BC

Hearty with bold flavor, this comforting, rich pasta dish is absolutely delicious… a must try!

yield 4 to 6 servings
prep time 15 Min
cook time 5 Hr
method Stove Top

Ingredients For lamb ragÙ

  • 1 1/2 lb
    lamb shoulder, cut into 1/2-inch pieces and excess fat trimmed
  • ground himalayan sea salt, to taste and divided
  • freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 3 Tbsp
    olive oil, divided
  • 1 Tbsp
  • 1 1/2 c
    yellow onions, diced
  • 3/4 c
    carrots, diced
  • 3/4 c
    celery, diced
  • 4 lg
    cloves garlic, pressed
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    italian seasoning
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1/8 tsp
    freshly ground nutmeg
  • 1 1/2 c
    dry red wine
  • 1 c
    2% milk
  • 1 can
    (28 oz.) san marzano whole tomatoes, crushed
  • 1 lg
    bay leaf
  • 1 1/2 c
    low-sodium chicken broth, room temperature and divided
  • 1/2 lb
    cooked pasta like pappardelle or tagliatelle
  • 1/3 c
    grated grana padano cheese, for serving
  • 1 Tbsp
    fresh chopped parsley, for garnish

How To Make lamb ragÙ

  • 1
    Pat dry the meat and season generously with salt and pepper; set aside.
  • 2
    In a Dutch oven over medium-high heat, add 2 tbsp. oil. Working in batches, sear the meat on all sides in hot oil until browned, about 3 minutes.
  • 3
    Transfer the meat to a bowl using a slotted spoon, while working with the remaining meat.
  • 4
    Reduce the heat to medium, add the remaining 1 tbsp. oil and butter. When hot, add onions, carrots and celery; add a couple pinches of sea salt. Sauté the vegetables until tender, about 5 minutes scraping the bottom of the pot to dislodge any brown bits.
  • 5
    Add pressed garlic and sauté for 1 minute. Return the lamb to the pot including any accumulated juices and add tomato paste, Italian seasoning, red pepper flakes, and nutmeg. Stir well and cook for 2 minutes.
  • 6
    Add red wine, increase the heat to medium-high and cook until the liquid has reduced by 2/3rds.
  • 7
    To this, add milk and cook for 3 minutes before reducing the heat back to medium and simmer until mostly evaporated, about 7 minutes.
  • 8
    Add the crushed tomatoes and bay leaf; stir well. When it starts simmering, add 1 cup chicken broth. Bring the mixture back to a simmer, partially cover and reduce to medium-low. Cook for 4 ½ to 5 hours, stirring often.
  • 9
    One hour later, remove the lid and continue cooking the ragù uncovered for the remaining time.
  • 10
    About 2 hours through cooking, add a ¼ cup of the reserved ½ cup of chicken broth and stir very well while breaking up the meat with the tip of the spoon.
  • 11
    Another hour later, add half of what’s left from the reserved chicken broth.
  • 12
    Add the remaining reserved chicken broth during the last hour of cooking, remove the bay leaf, stir and keep breaking up the meat into tiny pieces if needed. Adjust seasoning if necessary.
  • 13
    About 15 minutes before cooking time is done, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in a colander but reserve ¼ cup of the pasta water in case it’s needed.
  • 14
    Add drained pasta to the ragù and toss to coat. If the mixture is too thick, add some of the reserved cooking water. When serving, sprinkle on cheese and fresh chopped parsley.
  • 15
    To view this recipe on YouTube, click on this link >>>>