25-Min Lamb Ragu Pasta
Ground lamb simmered with tomato and red wine until rich and glossy. Served over pasta for a weeknight ragu that tastes like hours of cooking.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- ¾ lb ground lamb
- ½ medium, diced yellow onion
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup dry red wine
- 8 oz pasta (pappardelle or rigatoni)
- 1 tsp fresh rosemary or Italian seasoning
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, stirring occasionally.
- 2
While pasta cooks, brown ground lamb in a large skillet over medium-high heat, breaking it apart.
- 3
Add diced onion and cook, stirring, until softened and fragrant, about 2 minutes.
- 4
Pour in red wine and let it bubble for 1 minute, then add crushed tomatoes and rosemary.
- 5
Simmer uncovered for 8–10 minutes until sauce thickens and flavors meld. Season with salt and pepper.
- 6
Drain pasta, divide between bowls, and spoon lamb ragu generously over top.
Tools you’ll need
- large pot
- large skillet
- wooden spoon
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