Slow Lamb Ragu
Rich, deeply flavored Italian lamb ragù simmered until the meat is tender and sauce coats every strand of pasta. This is pure comfort—make it once and you'll crave it forever.
- Total time
- 75 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 lb lamb shoulder, boneless
- 1 medium yellow onion
- 3 cloves garlic cloves
- 28 oz whole peeled tomatoes (canned)
- 2 tbsp tomato paste
- ½ cup red wine
- 3 tbsp olive oil
Instructions
- 1
Cut lamb into 1-inch chunks, removing excess fat. Pat dry with paper towels.
- 2
Chop onion into 1/2-inch pieces. Mince garlic. Crush tomatoes by hand.
- 3
Heat oil in a heavy Dutch oven or large pot over medium-high until it shimmers.
- 4
Working in batches, sear lamb pieces until brown on two sides, ~3 min total per batch. Set aside.
- 5
Add onion to the pot, scraping up any browned bits. Cook until softened, ~4 minutes.
- 6
Stir in garlic and tomato paste. Cook until fragrant, about 1 minute.
- 7
Add wine, stirring to deglaze. Simmer until reduced by half, ~2 minutes.
- 8
Return lamb to pot. Add crushed tomatoes with juice. Stir, then bring to a gentle simmer.
- 9
Reduce heat to low. Cover partially. Simmer, stirring occasionally, until lamb is tender and sauce thickens, 50–60 minutes.
- 10
Season with salt and pepper to taste. If sauce is too thin, simmer uncovered 10 more minutes.
- 11
Serve over fresh pappardelle, tagliatelle, or any ribbon pasta. Grate Parmesan over top.
Tools you’ll need
- heavy Dutch oven or large pot with lid
- chef's knife
- cutting board
- wooden spoon
- tongs
- measuring spoons
- measuring cups
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