This ground lamb and mint ragu is a bold, flavorful twist on a classic meat sauce — rich, earthy, and deeply satisfying. Simmered simply with crushed tomatoes, garlic, and shallots, the lamb develops incredible depth, while fresh mint adds a bright, herbaceous note that cuts through the richness.
Served over pasta and topped with cool, creamy ricotta, it’s an elegant yet approachable pasta dish that feels just a little more special than your average weeknight dinner. If you love this restaurant-worthy pasta, wait till you try my slow-braised lamb shoulder ragu!
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Make Your Pasta Sauce Restaurant-Worthy 👩🏻🍳
- Use a really flavorful marinara sauce. Even better if you want to make marinara sauce at home!
- When cooking with wine, be sure to use something good enough to drink. A Syrah or Chianti is always a safe bet with lamb. 💯
- Fresh mint is best — dried herbs don’t bring the same vibrant flavors.
- Don’t be limited by pasta! This sauce ground lamb ragu sauce would be fantastic over creamy polenta or fresh gnocchi. Want a lighter main dish? I love to substitute zoodles (zucchini noodles!) for pasta, especially with meat sauces.
Simple Side Dishes
Quick-and-easy side salads are my go-to for pasta night. Something like my crisp romaine salad with Caesar vinaigrette or this Little Green Salad would be perfect. And save yourself a glass of wine to go along with!
If you’re craving a veggie on the side, our go-to oven-roasted broccolini is a fan-favorite every night of the week! Sicilian cauliflower with raisins and pine nuts would be delicious on the side too.
Can I Freeze Ragu?
Most meat sauces are incredibly freezer-friendly! To freeze: Allow the sauce to cool completely to room temperature, then store in an airtight, freezer-safe container for up to 3 months.
Whenever possible, it’s best to freeze meat sauce separately from the pasta to preserve the texture — the pasta can become soft or mushy when frozen and reheated. That said, if you’ve already combined them, it’s totally fine to freeze the assembled dish; just know the pasta may be a bit softer when reheated.
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To defrost: Allow lamb ragu to thaw overnight in a refrigerator for 6-8 hours. Heat on a stovetop or in a skillet, then add pasta directly to the pan.
Somehow the simple switch of going from ground beef to ground lamb can really take your pasta night at home to the next level. Definitely excited for you to give this lamb pasta sauce recipe a try — don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review with your feedback below!
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30-Minute Ground Lamb Ragu with Mint & Ricotta
Video
Equipment
Ingredients
- 2 Tbsp (30ml) extra virgin olive oil
- ½ medium (90g) yellow onion, about ½ cup
- 2 (50g) shallots, about ¼ cup
- 2 cloves garlic, finely chopped
- 1½ lb (680g) ground lamb
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb (454g) tagliatelle, or other long flat pasta
- 24 oz (710ml) marinara sauce, store-bought or homemade
- 1 cup (237ml) red wine
- ½ cup (120g) ricotta
- ¼ cup fresh mint, roughly chopped, plus more for serving
- Parmesan cheese, grated, for serving
Instructions
- Sweat the aromatics. Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.
- Brown the lamb. Add ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.
- Deglaze the pan. Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.
- Cook the pasta. When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.
- Finish the sauce. Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.
Notes
- Take this sauce over the top by making ricotta cheese at home — it’s so thick and creamy!
- The pasta sauce can be frozen for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, stirring often, or microwave in short bursts, covered, until warmed through. For best results, add a splash of water, broth, or sauce before warming — this helps loosen the pasta and prevent it from drying out.
Wow this was the best lamb ragu I’ve ever had. The flavors are perfection.
It is the absolute best, we agree! Have been dropping this off to friends and family (happy occasions, sad occasions, and everything in between) for over a decade! Thank you and so happy you love it too! xo, Ari
I made this last night for dinner. I ended up having it with zucchini ‘noodles’ and a glass of the red wine. I love the unctuous flavor of the lamb in the ragu. Definitely a easy Sunday night dinner favorite. I imagine it will be even better Monday afternoon leftovers!
We agree, SUCH a great sauce to serve over zoodles! We make it at least once a month during the cooler months as a ‘lighter’ meal and it totally works together. Thanks so much for leaving a review!! xo, Ari
This recipe is sooo easy to make and is so satisfying. If you’re looking for an elegant pasta dish this is it. Surprisingly ground lamb isn’t that hard to find!
The easiest!! I have brought this dish to more friends and family than anything else! xo, Ari
Made this last night and it was a huge hit! Loved how the flavor of the lamb came through, so much more special than just a beef bolognese, and the fresh mint added such a nice touch. Very easy yet restaurant quality meal! I used pappardelle noodles and that made such a difference, they really held up to the meaty sauce. I also added mushrooms, but otherwise followed the recipe exactly and it was terrific. Thanks as always for a good meal Ari!
That’s so great to hear, Jennifer!! Agree, that rich lamb flavor is so delicious, especially with the mint. Enjoy! xo, Ari
It was soooo good! All four of my kids finished huge bowls- and that is a rare occurrence in this house. Thanks!
That’s amazing feedback! So glad you all enjoyed! xo, Ari
I’m in africa thinking of what to make for a dinner party 2 weeks after I get home all jet lagged . Thinking of combining your 2 ragu’s? Lamb shanks instead of beef short ribs then the mint and ricotta? Thoughts?
I think that would be really tasty! Lamb and mint go so well together. xo, Ari
Would this work with ground beef leaving everything else equal?
Yes, absolutely! The flavor will be slightly different (I love to pair lamb and mint together), but it will still be delicious I’m sure! Let me know what you think. Best, Ari
The lamb ragu was awesome and was quick to make. I also made the fresh ricotta as suggested with mint. It was really easy. I let the ricotta drain for 60 minutes. I served the ragu over fresh tagliatelle I bought from Borgotti’s on Arthur Ave in the Bronx. I am looking forward to making this meal again.
Wow wow wow, absolutely stellar! And I love that you took the time to make the ricotta as well. Perfect pasta dinner at home! xo, Ari
This sauce tastes like it’s been cooking for hours! Such depths of flavor. I make a double batch to put in the freezer, as it reheats well. Absolutely try it and stick to the recipe. Wonderful!
Definitely delivers big flavor with minimal effort. Thanks, Rachel! xo, Ari
Absolutely delicious and elevate. Mint mint mint…so good!
It’s deceptively simple to make, but man does it pack depth of flavor! So happy you enjoyed this one too. Cheers, Ari