Italian lamb ragu recipe

I opened the freezer and I had some ground lamb. Of course in my pantry pasta and tomato sauce or paste are never missing. So I thought lamb ragu! And I put together a wholesome pasta with a rich meat sauce. The lighter eating will start today (or maybe tomorrow), but the eating well has already started!

Lamb ragu’


  • 1/2 lb ground lamb
  • 1/2 onion
  • 5 oz. pasta
  • 2 tbsp tomato paste
  • 2 oz. grated pecorino
  • cilantro
  • red wine
  • salt
  • pepper
  • olive oil


  1. In a pan, saute the diced onion in a bit of oil until it’s soft. Add in the ground lamb and sear the meat for a couple of minutes. When the meat is well browned, add a splash of red wine and let the alcohol evaporate.
  2. Add the tomato paste to the sauce and enough water to get a somewhat liquid sauce. Add salt and pepper to taste and let it simmer covered for a couple of hours: I let it cook for a little longer than 2 hours, but as is the case for ragu’ alla bolognese here the longer the cooking the better the sauce. If the sauce becomes to thick, add some more water to prevent it from sticking to the bottom.
  3. When you are ready to eat cook your pasta in plenty of salted boiling water. I used some hearty fetuccine but any kind of long hearty pasta (tagliatelle, spaghettoni, bucatini, spaghetti alla chitarra) would work well. Drain the pasta al dente and mix it with the meat sauce. Add cilantro and grated pecorino cheese to taste and serve hot.

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