This ground lamb and mint ragu taste like it simmered all afternoon — rich, earthy, and deeply savory — but it’s on the table in just 30 minutes. Ground lamb browns until caramelized, then bubbles away with red wine, garlic, shallots, and marinara until the whole kitchen smells like a trattoria. A handful of fresh mint adds a cool, bright lift that cuts right through the richness. It’s the kind of restaurant-worthy pasta night you can absolutely pull off on a Tuesday.
Served over long, flat noodles and finished with a generous dollop of cool, creamy homemade ricotta, every bite is silky, herbaceous, and just a little more special than your average weeknight dinner. (Side note: this has been my go-to-drop-off meal for friends and family for over a decade. There’s a reason nobody ever returns the container without asking for the recipe…)
Make Your Ground Lamb Ragu Restaurant-Worthy 👩🏻🍳
- Start with a really flavorful marinara. Store-bought works, but it’s even better if you want to make marinara sauce from scratch. It takes this sauce from great to unforgettable.
- When cooking with wine, use something good enough to drink. A bold, peppery Syrah or a bright, cherry-forward Chianti is always a safe bet with lamb. 💯
- Fresh mint is non-negotiable. Dried herbs simply can’t deliver that same vibrant, cooling flavor.
- Don’t be limited by pasta! This ground lamb ragu sauce is fantastic over silky, cheesy Parmesan polenta or pillowy homemade ricotta gnocchi. Want a lighter main? Swap in zoodles (zucchini noodles!) — they’re surprisingly great with meat sauces.
Simple Side Dishes
Quick-and-easy salads are my go-to for pasta night. Something crisp and bright to balance all that richness. My crisp romaine salad with Caesar vinaigrette is perfect here. And save yourself a glass of that wine to go alongside!
Craving a veggie instead? Our charred, garlicky oven-roasted broccolini is a fan-favorite every night of the week, and Sicilian cauliflower with raisins and pine nuts brings a sweet-savory, crunch that’s delicious next to lamb.
Can I Freeze Ragu?
Absolutely — this is one of the most freezer-friendly meat sauces around! To freeze: Let the sauce to cool completely to room temperature, then transger to an airtight, freezer-safe container for up to 3 months.
Whenever possible, freeze the sauce separately from the pasta. Noodles can turn soft or mushy after frozen and reheating. Already combined them? No problem, the assembled dish freezes just fine; the pasta will simply be a bit softer when reheated.
Jump to Recipe
To defrost: Thaw lamb ragu overnight in the refrigerator (6-8 hours). Warm gently on the stovetop, then add cooked pasta directly to the pan and toss to coat.
Somehow the simple from ground beef to ground lamb takes pasta night at home to a whole new level. I can’t wait for you to try this ground lamb ragu. If it earns a permanent spot in your dinner rotation (it will!), leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below. It truly helps!
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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
- Level it up: Take this sauce over the top with homemade ricotta — it’s unbelievably thick, creamy, and luxurious.
- Freezing: The sauce freezes beautifully for up to 3 months. Cool completely, then store in an airtight, freezer-safe container. Freezer sauce separately from pasta when possible.
- Reheating: Warm gently on the stovetop over medium-low heat, stirring often, or microwave in short covered bursts. Add a splash of water, broth, or extra sauce to loosen and prevent 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