Slow-Cooked Lamb Ragu
This slow-cooked lamb ragu is inspired by the classic Ragu di Agnello from Umbria in Italy. With only 20 minutes of hands-on prep time and 2 hours of slow cooking, you’ll get to enjoy intensely flavored, fall-apart lamb in a rich tomato sauce made with a classic soffritto and red wine. Perfect for a special occasion such as Easter or Christmas, or as a comforting dinner during the colder months.
Braised lamb ragu – rich, tender, and utterly delicious
Ragu is one of those dishes that actually tastes better the next day as the flavors intensify over time. Double batch it as part of your weekly meal prep routine, freeze some for later, or package some up as a food gift for family and friends. It’s an easy make-ahead meal, especially for dinner parties as you only have to cook the pasta on the night.
Just like my braised BBQ lamb shoulder, this slow-cooked lamb pasta sauce requires only 20 minutes of hands-on prep time but offers maximum flavor, leaving you more time to spend with your guests or relax with a good book on the couch!
Ragu di Agnello is traditionally served with tagliatelle but you can use any larger ribbon pasta such as pappardelle to mop up that rich ragu. Impress your guests or family and enjoy this braised lamb sauce with homemade pasta following my handmade egg ribbon noodle recipe. It’s easier to make than you think! Creamy mashed potatoes, polenta, or gnocchi make excellent sides as well.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb – I use diced lamb leg to create a leaner meat sauce but lamb shoulder which is higher in fat will work as well. Ask the butcher for a butterflied leg of lamb if you can’t find diced leg of lamb meat. You can also use ground meat for a slow-cooked bolognese-style ragu as opposed to my quick lamb bolognese sauce.
- Soffritto – Classic mix of diced onion, carrot, and celery.
- Stock – Use homemade lamb stock if you have some on hand or beef stock.
- Tomato – Passata, aka tomato purée, gives the sauce a smooth, velvety texture but you can also use crushed or diced tomatoes. Tomato paste adds extra intensity.
- Wine – Dry red wine such as a Merlot or Chianti. You can use a dry, unoaked white wine as well. Substitute with more stock if you don’t want to cook with alcohol.
- Seasonings – Traditional combination of thyme, bay, and rosemary.
How to slow-cook lamb ragu in the Dutch oven
See the recipe card for full information on the steps.
Season the diced lamb with salt and pepper and sear it in batches over high heat in olive oil. Remove.
Add the soffritto. Cook until softened. Add the minced garlic.
Deglaze the pot with red wine. Cook to reduce. Add passata, tomato paste, stock, and herbs.
Return the seared lamb to the sauce and cook for 2 hours in the oven at 320F (160C) or on the stove on low heat.
Storage tips
Store the lamb ragu sauce in the fridge for up to 4 days or freeze it for up to 3 months. Simply defrost and fully reheat it.
More slow-cooked lamb recipes
For more hearty lamb dishes, check out the following recipes:
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Lamb Ragu
Ingredients
- 1 tbsp olive oil extra virgin
- 1 1/2 lb diced lamb leg or shoulder, 1-inch cubes
- 1 tsp salt to taste
- 1/2 tsp ground black pepper
- 1 yellow onion diced
- 2 carrots peeled, diced
- 1 celery rib diced
- 2 garlic cloves minced
- 1/2 cup red wine or beef stock
- 28 oz tomato puree passata, or crushed tomatoes
- 2 tbsp tomato paste or concentrate
- 3/4 cup beef stock or lamb stock
- 1 bay leaf dried
- 1/2 tsp dried thyme or fresh 2x
- 1/4 tsp dried rosemary or fresh 2x
To Serve
- 12 oz dried tagliatelle
- 2 tbsp fresh mint finely sliced
Instructions
- Preheat the oven to 320F (160C).
- Trim any access fat off the diced lamb. Pat them dry with a paper towel. Season with salt and pepper.1 tbsp olive oil, 1 1/2 lb diced lamb
- Heat the oil in a large pan Dutch oven over high heat. Add the diced lamb and cook until it is browned on all sides – about 4 minutes. Make sure not to overcrowd the pot or the meat will stew instead of gaining color. Sear the meat in two lots if needed. Remove it from the pot with a slotted spoon and set aside.
- Add the diced onion, carrot, and celery. Cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.1 yellow onion, 2 carrots, 1 celery rib, 2 garlic cloves
- Deglaze the pan with red wine (or beef stock). Let it cook down for 3 minutes on high before adding the crushed tomatoes and stock. Bring everything to a boil and reduce the heat to a gentle simmer.1/2 cup red wine, 28 oz tomato puree, 3/4 cup beef stock
- Add the bay leaf, thyme, rosemary, and ground black pepper alongside the browned meat. Add the lid and transfer it to the oven and cook for a minimum of 2 hours. Alternatively, simmer it on the stove on low heat.1 bay leaf, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1/2 tsp ground black pepper, 1 tsp salt
- Remove the lamb ragu from the oven. Discard the bay leaf. Let it sit for 5 minutes to allow the meat to relax a little before shredding the meat with two forks.
- Meanwhile boil the tagliatelle in salted water until they're almost al dente as the pasta will continue to cook slightly in the hot sauce. Reserve a cup of pasta water to loosen up the sauce if needed.12 oz dried tagliatelle
- Drain the pasta and add it straight into the ragu. Toss to combine the two. Add a little pasta water if needed to loosen up the sauce, especially if the dish sits for a few minutes.
- Serve immediately with some fresh mint.2 tbsp fresh mint
