Lamb Ragu

lamb ragu 2

I am always looking for comfort food, especially during these long winter evenings. Ragu is a meat and tomato-based sauce with red wine and herbs served over pasta. In this case, the meat is ground lamb for lamb ragu. The secret to a delicious ragu is long slow cooking so that the flavors mingle to create a complex and flavorful sauce.

Chopped onions, carrots, celery, and garlic are simmered until tender. Tomato paste and whole canned Italian tomatoes are added to the sautéed vegetables. Red wine is added to the mixture with fragrant herbs such as fresh rosemary, oregano, thyme, and parsley to complete the aromatic sauce.

After the ragu comes to a boil, reduce the heat and barely simmer for 1-2 hours. The lamb ragu only gets better as it continues to gently simmer allowing the flavors to commingle and become more complex.

Meanwhile, cook your favorite pasta such as linguini or fettuccine to serve with the ragu. Before serving, check the seasoning for the lamb ragu sauce and adjust as needed. Add more salt, a touch of sugar, and more herbs if needed. If the sauce is too thick, add a little water to thin the sauce until you achieve desired consistency.

Serve the lamb ragu with a side salad such as my kale salad with creamy caesar dressing or green salad with kumquats and citrus dressing.

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