Rich, hearty, and deeply flavorful, lamb ragu is a comforting Italian-inspired dish that turns a humble cut of meat into something truly luxurious. Slow-cooked until tender and melt-in-your-mouth, the lamb develops a depth of flavor that’s both rustic and elegant. The base of the ragu starts with aromatic onions, garlic, and carrots sautéed until sweet and golden, creating a flavorful foundation. Tomato paste, crushed tomatoes, and a splash of red wine are added to build a rich, robust sauce that slowly simmers and concentrates, infusing the tender lamb with complex layers of flavor.
The key to a perfect lamb ragu is time. As it cooks low and slow, the meat breaks down, becoming soft and luscious while the sauce thickens into a velvety consistency. Herbs like rosemary, thyme, and bay leaf add earthy warmth, while a hint of chili flakes brings gentle heat. A final touch of butter or grated Parmesan stirred in at the end gives the sauce a silky finish and a touch of richness that makes every bite satisfying.
Lamb ragu is traditionally served over fresh pappardelle or tagliatelle, where the wide ribbons of pasta hold onto the sauce beautifully. It’s also delicious spooned over creamy polenta or served with crusty bread like Irish soda bread, to soak up every last drop. A sprinkle of fresh parsley or mint on top adds brightness, balancing the richness of the dish.
This is the kind of meal meant for slow Sunday dinners, cozy nights in, or gatherings with friends, food that’s cooked with patience and meant to be shared. With its tender, flavorful meat and deeply savory sauce, lamb ragu is a dish that feels both comforting and sophisticated. It’s a perfect example of how simple ingredients and time-honored techniques can come together to create something truly memorable.
Ingredients
- 500 grams lamb shoulder cut into chunks
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 400 grams canned tomatoes crushed
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the lamb chunks and brown on all sides. Remove lamb from the pot and set aside.
- In the same pot, add chopped onion and garlic. Sauté until onion is translucent.
- Return the lamb to the pot, then add crushed tomatoes, beef broth, oregano, thyme, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2 hours, or until the lamb is tender.
- Serve the ragu over pasta or polenta, and enjoy.
Nutrition
This is NOT an Italian recipe! Real ragu doesn’t have canned tomatoes, you should use fresh ones.
Sounds fancy, but I kept it simple. Just threw everything in a slow cooker, worked great!
Yuuum! I didn’t have lamb so I used beef, still turned out delicious. Thanks for the recipe!
This ragu was amazing! The lamb was so tender, and the flavors are just perfect. Will definitely make it again!
Too much thyme I think. I mean, I like it but not in big doses. I might add less next time.
I think you might be onto something! Thyme can really take over a dish if you’re not careful. Less is more sometimes!
My husband loved it! He said it’s the best ragu he has ever tasted. Easy to follow too!
I dunno, it came out a bit too greasy for me. Maybe I used too much oil? Not sure if I’ll try again.
Good but took way longer than 2 hours. Maybe my stove is low, any tips?
Absolutely loved this recipe! The lamb was so tender and flavorful, will definitely make it again!
Yum! Just what I was looking for. Perfect for a cozy night in!
I totally agree! This dish is like a warm hug on a plate! Can’t wait to try it this weekend.
Ragu is not pasta sauce, but this was still good! Maybe add some parmesan on top next time.
I substituted beef for lamb and it worked! Not exactly authentic, but hey, still delicious.
Used chicken instead of lamb cuz that’s all I had. It worked okay but felt a bit off.
Chicken? Really? That sounds like a fail. I don’t think that’s how ragu is supposed to be made. Better off sticking to lamb next time.
I’ve done that with chicken before too! It tastes different, but it’s still tasty. Just needs more seasoning, you know?
Simple and delicious! My whole family enjoyed it. Even my picky kid liked the pasta.
Where’s the spices? I could hardly taste anything other than the meat!
This was amazing! The lamb was so tender, perfect for a cozy dinner. Will make it again.
Yum! Even my kids loved it! I serve with spaghetti and they gobbled it up.
I dunno, I think it could be better if you add some red wine. Can’t go wrong with wine, right?
I don’t know why everyone is raving about this. Mine turned out kinda bland, maybe I forgot salt or what. 🤷♂️
Bland? Really? I’ve made this twice and it was bursting with flavor! Maybe check the recipe again? 🤔
I think you might just need to adjust the flavors! Adding a bit more salt can really help. I made it last week and it was delicious! 🍝
I burnt the garlic & it ruined the dish. 😭 Gonna try again with less heat.
Why was the heat so high? You need to cook it low and slow for the best flavor. Garlic should be golden, not black! 😬
Burnt garlic can ruin a dish for sure! I’ve done that before too. Just keep an eye on it next time and it’ll be perfect! Good luck! 😊
Lamb isn’t for everyone. It came out too greasy for my taste. Not sure I’d make it again.
Honestly, I thought lamb ragu would be more complicated. This was easy but too long to cook! Ugh!
Lamb is too greasy for my taste. Anyone else feel that way? 🤢