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Lamb Ragu

Lamb Ragu

This lamb ragu is the perfect soul-warming dinner. I like to serve it over rigatoni, but you could also scoop it over polenta or hearty Italian bread. Leftovers can be frozen for up to three months.
Servings 6
Author Turnip the Oven

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 2 cloves garlic minced
  • 1 - 1 1/2 pounds ground lamb
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 can crushed tomatoes 28-ounce
  • 1 spring fresh rosemary

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrot, and celery and cook until the vegetables have softened but not browned, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Add the lamb and cook, breaking up large chunks with a wooden spoon, until the meat is browned and most of the liquid has evaporated, 5 to 10 minutes (it's OK if there are still some lamb juices in the pan).
  3. Add the salt, pepper, Italian seasoning, and tomato paste and stir to combine. Pour in the red wine and cook until it has reduced by half, 2 to 3 minutes. Stir in the crushed tomatoes and bring to a boil. Reduce the heat, add the rosemary spring, and simmer until the sauce has thickened and darkened slightly in color, and the flavors have blended, 20 to 30 minutes. Remove and discard the rosemary sprig. Serve over pasta, polenta, or hearty Italian bread.