Savory and Flavorful Lamb Ragu Recipe

This lamb ragu recipe is a must-try for meat lovers. The tender and succulent lamb pairs perfectly with a rich and tangy tomato sauce, creating a dish that is both comforting and satisfying. Serve this hearty ragu over your favorite pasta for a meal that will impress your family and friends. With a total preparation time of 2 hours, including cooking, this recipe is worth the wait.

Ingredients

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup red wine
• 2 cups crushed tomatoes
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes until the wine has reduced slightly.
4. Return the lamb to the pot and add the crushed tomatoes, beef broth, tomato paste, oregano, thyme, and bay leaf. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded together.
6. Remove the bay leaf and discard. Taste and adjust the seasoning if needed.
7. Serve the lamb ragu over cooked pasta, garnished with fresh parsley.

Interesting Facts