Lamb ragu and I go way back. This beloved red sauce has been in my life for over a decade, and I swear it gets better each and every time. Why do we love it to so much?
- Doesn’t have to simmer long on the stove
- Is just as delicious over zoodles or alternative noodles as it is over traditional pasta.
- Homemade ricotta cheese — need I say more?
It’s essentially the best red sauce you’ve ever had, only with more flavor. (Thanks lamb, you ‘da best!)
What Is Lamb Ragu?
Simply put, ragu is a meat sauce with tomatoes and aromatics. You can use any ground meat you like — beef, pork, or veal work great — but my go-to is always ground lamb. Adding lamb imparts a lovely earthiness to the marinara, and pairs beautifully with fresh, vibrant mint and cool, creamy ricotta.
Interested in making your own homemade ricotta? It couldn’t be easier! Check out our guide with step-by-step photos – you will not regret it!
Ingredients For Lamb Ragu
- High quality American grown lamb
- Yellow or sweet onion
- Red wine
- Homemade marinara or store-bought marinara sauce
- Fresh ricotta cheese
- Fresh mint
- Kosher salt
- Freshly ground black pepper
- Your favorite pasta (we recommend tagliatelle or other long flat noodles here)
Ready to make the best lamb ragu recipe ever? Yay, us too!
How To Make Lamb Ragu
First, sauté aromatics in a large skillet over medium-high heat: shallots, onion, and garlic. Once translucent, turn the heat up and add ground lamb, kosher salt, and black pepper. Cook until lamb is browned on all sides.
Add red wine to deglaze the pan, then cook for 1-2 minutes at a rapid boil to reduce the wine. Pour in 24 oz of your favorite store-bought or homemade marinara sauce, then turn the heat down to a simmer.
Just before serving, add freshly chopped mint leaves and ricotta cheese. Stir to combine, then serve piping hot over your favorite pasta. Lamb ragu is both easy to prep and quick to make! Our family has been enjoying this ragu for over a decade!
What To Serve With Ragu
This is the easiest weeknight dinner! We often just serve lamb ragu over pasta or zucchini noodles with a salad on the side. Something like this Little Green Salad would be perfect. A glass of red wine wouldn’t hurt, either!
Can I Freeze Ragu?
Most meat sauces are freezer friendly, and lamb ragu is no exception!
To freeze: cook according to instructions below, allow to cool completely to room temperature, then store in an airtight, freezer-safe container for up to 3 months.
To defrost: allow container to thaw overnight in a refrigerator for 6-8 hours. Heat on a stovetop or skillet, then add pasta directly to the pan.
Meat sauces often taste better the next day!
So… if you’ve got time, prep this on a lazy Sunday afternoon, then enjoy for dinner the rest of the week!
Is This Ragu Gluten-Free?
The sauce is gluten-free — hooray! As long as you serve the ragu over gluten-free noodles, you’re good to go. While I adore pasta — could legit eat it every day — we often serve this over zoodles to lighten it up. It’s all about the sauce, so trust me when I say you won’t miss the pasta.
Looking for a trusty spiralizer? This is the one we have used for years!
If you make this Lamb Ragu recipe, please let me know by leaving a rating and review below!
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For more simple weeknight dinners, check out the following recipes:
- Fish escabeche with salmon
- Koren-style stir fried beef (bulgogi)
- Easy pan-seared lamb chops
- Healthy turkey feta burgers with apple cabbage slaw
- Panko-crusted chicken milanese with fennel salad
Lamb and Mint Ragu Recipe
- 2 Tbsp extra virgin olive oil
- ½ medium yellow onion about ½ cup
- 2 shallots about ¼ cup
- 2 cloves garlic minced
- 1 ½ lb ground lamb
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb tagliatelle or other long flat pasta
- 24 oz marinara sauce store-bought or homemade
- 1 cup red wine
- ½ cup ricotta
- ¼ cup fresh mint, chopped, plus more for serving
- freshly grated parmesan cheese for serving
- 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.
- Take this sauce over the top by making ricotta cheese at home! Trust us, it’s SO easy and so much better than store bought!
- Sauce can be frozen for up to 3 months.