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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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lamb ragu over tagliatelle on a plate with fresh ricotta

Lamb Ragu with Mint and Ricotta

Posted by: Ari Laing

Shake up your weeknight pasta routine with this quick and simple lamb ragu! Served with fresh mint and ricotta over your favorite pasta, the sauce is hearty and so satisfying. The whole thing is ready in less than 30 minutes. A sauce the whole family will love!

recipe +-

Posted by: Ari Laing
close up o lamb and mint ragu in a bowl
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5 from 7 votes

Lamb and Mint Ragu

Quick, flavorful Italian ragu made with American lamb, marinara sauce, ricotta, and mint is loved by everyone. Serve over your favorite long, thin pasta or zoodles for a lightened up weeknight dinner!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: how to make ragu, italian ragu, lamb and mint, lamb ragu, what to serve with ragu
Servings: 6
Calories: 761kcal
Author: Ari Laing


  • 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.
    ground lamb cooking with red wine in a skillet
  • 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.
    ground lamb ragu with mint and ricotta in a skillet



  • 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.


Sodium: 1086mg | Calcium: 117mg | Vitamin C: 10mg | Vitamin A: 709IU | Sugar: 8g | Fiber: 5g | Potassium: 936mg | Cholesterol: 157mg | Calories: 761kcal | Saturated Fat: 15g | Fat: 37g | Protein: 34g | Carbohydrates: 65g | Iron: 5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!