30-Min Lamb Ragù Pasta
Ground lamb simmered with tomato, wine, and aromatics into a rich, savory sauce that coats pasta in under 30 minutes. Skip the classical 3-hour braise — this weeknight version hits all the depth without the wait.
- Total time
- 30 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- ½ lb ground lamb
- ½ medium, finely diced yellow onion
- 14 oz (1 can) canned crushed tomatoes
- ½ cup red wine
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 8 oz pappardelle or rigatoni pasta
- ¼ cup, torn fresh basil
Instructions
- 1
Bring a large pot of salted water to a boil for pasta.
- 2
Heat 2 tbsp olive oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 3
Add diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- 4
Add ground lamb, breaking it up with a spoon, and cook until no pink remains, about 5 minutes.
- 5
Stir in tomato paste and oregano, cook 1 minute until fragrant, then pour in wine and scrape up browned bits.
- 6
Add crushed tomatoes and a pinch each of salt and pepper; simmer 10 minutes, stirring occasionally, until sauce thickens.
- 7
While sauce simmers, add pasta to boiling water and cook until al dente per package directions, about 9 minutes.
- 8
Reserve 1 cup pasta water, then drain pasta and toss with ragù, adding pasta water 1/4 cup at a time to loosen if needed.
- 9
Divide between bowls, top with fresh basil, a crack of black pepper, and a drizzle of olive oil.
Tools you’ll need
- large pot
- 12-inch heavy skillet
- wooden spoon
- colander
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