Lamb Ragu Recipe

I’m always looking for a way to make comfort food feel special for my family, and this recipe delivers. When you’re craving deeply satisfying comfort food, nothing beats a rich, slow-cooked lamb ragu recipe. This recipe gives a vibrant, modern twist by adding a creamy, tangy whipped feta and mint swirl. The long, low simmer time creates incredible depth of flavor and tender meat, making this specific lamb ragu recipe perfect for a cozy weekend meal or a high-protein meal prep for the week ahead. Get ready to elevate your family dinner with this new favorite.

Ingredients

• Ground Lamb Shoulder: 900 g (2 lbs). Use ground lamb shoulder for the best flavor and fat content; avoid overly lean ground lamb. Look for a quality butcher grind (80/20 ratio) for the best results, and bring the lamb to room temperature for even browning before cooking.
• Olive Oil: 30 ml (2 tablespoons), plus extra for drizzling. A high-quality extra virgin olive oil enhances the flavor and is used for browning the meat and softening the vegetables.
• Vegetables (Mirepoix): 1 large yellow onion, 2 medium carrots, and 2 medium celery stalks, finely chopped. Finely chopping ensures the vegetables break down completely and disappear into the sauce during the long simmer. If you’re short on time, use a food processor to pulse the vegetables into small pieces.
• Garlic: 4 cloves, minced. Use fresh garlic for the best aroma and flavor.
• Tomato Paste: 60 g (4 tablespoons). Cook the tomato paste for a few minutes to caramelize it and develop deep umami flavor.
• Spice Blend: 5 ml (1 teaspoon) ground cumin, 5 ml (1 teaspoon) ground coriander, 5 ml (1 teaspoon) smoked paprika, and 2.5 ml (1/2 teaspoon) dried oregano. This aromatic blend creates a smoky profile that complements the lamb perfectly, essential for a flavorful lamb ragu recipe.
• Crushed Tomatoes: 800 g (28 oz) can crushed tomatoes. Crushed tomatoes provide a balance of texture and smooth consistency. (You can use good quality canned whole peeled tomatoes and crush them by hand as you add them to the pot.)
• Beef Broth: 250 ml (1 cup) beef broth (halal-certified or vegetable broth). Beef broth adds another layer of deep flavor to the ragu base. Use a low-sodium broth to control the overall salt level.
• Bay Leaf: 1 large bay leaf. Adds a subtle aromatic layer; remember to remove it before serving.
• Pasta: 450 g (1 lb) pappardelle or tagliatelle pasta. Wide, thick pasta shapes like pappardelle are ideal for coating with a thick, hearty ragu.
• Whipped Feta Ingredients:
  • Feta Cheese: 200 g (7 oz) block, crumbled. Use a quality block of feta packed in brine for a tangy, creamy flavor. (Avoid pre-crumbled feta, as it is often drier and lacks the same rich flavor.)
  • Labneh: 120 ml (1/2 cup) labneh or full-fat plain yogurt. Labneh provides a tangy creaminess without overpowering the feta. (If using yogurt, ensure it is full-fat Greek yogurt for the right texture and taste.)
  • Fresh Mint: 30 g (1/2 cup) fresh mint leaves, packed. Mint provides a bright, refreshing flavor that cuts through the richness of the lamb ragu.

Instructions

1. Brown the Lamb: Heat 30 ml (2 tablespoons) of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground lamb and cook for 8-10 minutes, breaking it up with a spoon, until deeply browned and no pink remains. Drain off any excess fat, leaving about 15 ml (1 tablespoon) in the pot to cook the vegetables.
2. Sauté Aromatics and Toast Spices: Add the chopped onion, carrots, and celery to the pot. Reduce heat to medium and cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic, tomato paste, cumin, coriander, smoked paprika, and dried oregano; cook for 2-3 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
3. Simmer the Ragu: Pour in the crushed tomatoes and beef broth. Add the bay leaf, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally, until the lamb is very tender and the ragu has thickened. To avoid a thin ragu, remove the lid during the last 30 minutes of simmering to allow excess liquid to evaporate. Remove the bay leaf before serving.
4. Prepare the Whipped Feta and Mint Swirl: While the lamb ragu recipe simmers, prepare the Whipped Feta and Mint Swirl. In a food processor, combine the crumbled feta cheese, labneh, 30 g (1/2 cup) fresh mint leaves, and lemon juice. Process until completely smooth and creamy, scraping down the sides as needed; season with a pinch of black pepper. Transfer to a small bowl or a squeeze bottle if desired.
5. Cook and Combine Pasta: About 20 minutes before the ragu is ready, cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain well, reserving about 120 ml (1/2 cup) of the pasta cooking water. To serve, combine the drained pasta with the hot lamb ragu in a large bowl, tossing gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. For an easy weeknight meal prep, I often make a plain version of this lamb ragu recipe for my kids, setting aside their portions before adding the feta swirl.
6. Serve and Garnish: Transfer generous portions of the ragu-coated pasta to individual wide, shallow ceramic bowls. Using a spoon or squeeze bottle, artfully drizzle or dollop the Whipped Feta and Mint Swirl over the lamb ragu. Finish with a light scattering of the remaining 15 g (1/4 cup) fresh chopped mint and a delicate drizzle of extra virgin olive oil for shine and aroma.

The Secret to Depth: Why This Ragu Simmers So Long

This isn’t a quick-and-easy weeknight sauce, and that’s precisely why it works so well. The long simmer time (2–3 hours) is essential for transforming the tough connective tissues in ground lamb shoulder into fork-tender pieces. The initial browning step creates a rich foundation of flavor (the Maillard reaction), which then infuses into the sauce. This slow process allows the spices, tomatoes, and broth to meld together, creating a complex flavor profile that simply can’t be rushed. The longer simmer time also naturally thickens the sauce and prevents the meat from tasting boiled or stringy.

Make-Ahead Tips and Reheating Instructions

This lamb ragu recipe always tastes better the next day, making it ideal for meal prep. Store the cooled ragu in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. To reheat, thaw overnight if frozen and warm gently on the stovetop over low heat. If the sauce has thickened too much, add a splash of water or broth to loosen it. Prepare fresh pasta when ready to serve for the best results.

Serving Suggestions and Topping Variations

The whipped feta and mint swirl adds a special touch, but this hearty lamb ragu recipe can be served in many ways. While pappardelle is traditional, it pairs wonderfully with rigatoni, tagliatelle, or even orecchiette. For a low-carb option, serve the ragu over creamy polenta, mashed potatoes, or zucchini noodles. If you’re skipping the mint, blend the feta and labneh with lemon zest and fresh dill instead. For a dairy-free topping, garnish with fresh mint and toasted pine nuts.

FAQs about Lamb Ragu

Q: Can I use ground beef instead of lamb?

A: Yes, ground beef makes a great ragu too, but the final flavor profile will be different. The spices in this recipe are specifically chosen to complement the earthy flavor of lamb. If you use beef, you might reduce the cumin and coriander slightly.

Q: How do I make this lamb ragu recipe in a pressure cooker or Instant Pot?

A: Brown the meat and sauté the aromatics in the pressure cooker pot first. Add the remaining ingredients, secure the lid, and pressure cook on high for 30–40 minutes. Use a natural release before serving.

Q: What if my ragu sauce is too thin?

A: If the sauce is too thin after simmering, remove the lid and increase the heat slightly during the last 30 minutes to allow more liquid to evaporate. A good test-kitchen trick I use is to remove a spoonful of sauce, stir in a teaspoon of cornstarch, then return it to the pot to thicken.

Q: How long will this last for meal prep?

A: Store cooled ragu in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. For best texture, keep the pasta separate and cook fresh when reheating the sauce.

Q: Can I skip the whipped feta and mint swirl?

A: You certainly can, although it’s highly recommended to cut through the richness of the lamb. If you skip it, top the ragu with grated Parmesan cheese and fresh mint for a simpler finish.

Conclusion

This lamb ragu recipe proves that investing time in a slow simmer yields incredible results, creating a rich base balanced beautifully by the fresh feta swirl. Save this family-friendly recipe on Pinterest for a truly special weeknight or weekend meal.

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