Ingredients
- 500 g lamb mince
- 1 onion finely chopped
- 2 cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 400 g canned crushed tomatoes
- 200 ml beef or vegetable broth
- 125 ml red wine (optional)
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp dried oregano
- 1 tsp dried thyme
- 300 g pasta (such as pappardelle or fettuccine)
- olive oil
- Parmesan cheese grated
- fresh basil leaves for garnish (optional)
- salt to taste
- pepper to taste
Instructions
- Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add a splash of olive oil and then add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes, or until the vegetables are softened.
- Add the ground lamb to the pot and break it up with a spoon. Cook the lamb until it's browned and cooked through, stirring occasionally to break up any clumps.
- Once the lamb is browned, add the tomato paste and stir it in. Cook for another 2-3 minutes to allow the tomato paste to caramelize slightly.
- Pour in the red wine (if using) and allow it to simmer for a few minutes, reducing slightly.
- Add the crushed tomatoes, beef or vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper to the pot. Stir everything together.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more flavorful it will become. If the sauce gets too thick, you can add a bit more broth or water.
- While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Taste the lamb ragu and adjust the seasoning with more salt and pepper if needed.
- Serve the lamb ragu over the cooked pasta. Garnish with grated Parmesan cheese and fresh basil leaves if desired.Enjoy your delicious lamb ragu!
Nutrition Facts
Lamb ragu
Amount per Serving
Calories
724
% Daily Value*
Fat
31
g
48
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
91
mg
30
%
Sodium
498
mg
22
%
Potassium
1006
mg
29
%
Carbohydrates
72
g
24
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
33
g
66
%
Vitamin A
5560
IU
111
%
Vitamin C
15
mg
18
%
Calcium
98
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.