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Italian Lamb Ragu Sauce: A Rich and Flavorful Recipe for Your Next Meal

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Experience the comforting taste of Italian Lamb Ragu, featuring tender lamb shoulder simmered with aromatic vegetables, red wine, and herbs. This hearty dish pairs beautifully with pasta, making it a perfect choice for a cozy meal that warms the soul.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup red wine (preferably Chianti)
  • 1 cup beef or chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Start by trimming any excess fat from the lamb shoulder. Cut the meat into 1-inch pieces to ensure even cooking.
  2. Season the lamb pieces generously with salt and pepper to enhance the flavor.
  3. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the lamb pieces in batches, browning them on all sides for about 5-7 minutes per batch. Remove the browned lamb and set aside.
  4. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened and the onion is translucent.
  5. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
  6. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
  7. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly.
  8. Return the browned lamb to the pot along with any accumulated juices.
  9. Add the crushed tomatoes, broth, oregano, thyme, and bay leaf. Stir until well combined.
  10. Bring to a gentle boil, then reduce the heat to low. Cover the pot with a lid, slightly ajar, and let it simmer for at least 1.5 to 2 hours, stirring occasionally.
  11. After simmering, taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thick, add more broth or water to reach desired consistency.
  12. Remove the bay leaf before serving.
  13. Cook your choice of pasta according to package instructions. Tagliatelle, pappardelle, or polenta pairs wonderfully with lamb ragu.
  14. Once the pasta is cooked, drain and toss with a bit of olive oil.
  15. Plate the pasta and ladle the lamb ragu over the top.
  16. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Serve immediately and enjoy!

Notes

  • For a richer flavor, consider using a full-bodied red wine.
  • This ragu can be made ahead of time and tastes even better the next day as the flavors meld together.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Find it online: https://anasrecipes.com/italian-lamb-ragu-sauce/