Slow-Braised Lamb Ragu

Bowl of lamb ragu and mafaldine pasta with a bowl of ricotta in the background.

5 from 2 votes

This slow-cooked lamb ragu features melt-in-your-mouth tender pieces of lamb in a delicious savory tomato sauce, perfect for enjoying with pasta, polenta, or crusty bread.

Prep Time20

Cook Time2 30

Total Time2 50

Servings: servings

Calories: 809kcal

Author: Karishma Pradhan

Ingredients

For the ragu:

2 tablespoons extra-virgin olive oil
4 ounces thick-cut pancetta diced into ½-inch cubes
1 ½ pounds lamb shoulder trimmed of excess fat (especially the fat cap), yielding about 18 ounces | cut into 2 or 3-inch pieces
Salt and black pepper
1 medium onion finely diced
1 medium carrot finely diced
1 stalk celery finely diced
6 cloves garlic finely minced
1 ½ teaspoons Calabrian chili paste or ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 sprigs fresh rosemary
1 cup dry red wine
1 cup tomato passata freshly pureed or store-bought
1 cup water
2 teaspoons brown sugar

For lamb ragu pasta (optional):

12 ounces dried pasta such as pappardelle, mafaldine, or cavatelli (or 16 ounces fresh pasta)
½ cup whole-milk ricotta cheese homemade or store-bought
Zest from 1 lemon
Salt and black pepper
¼ cup finely minced parsley

US Customary - Metric

Instructions

For the lamb ragu:

Crisp the pancetta: To a large Dutch oven or heavy-bottomed pot, add 2 tablespoons extra-virgin olive oil. Set over medium heat, and saute 4 ounces thick-cut pancetta for 4 - 5 minutes until crispy.
Remove from the heat, and transfer pancetta to a paper towel lined plate. Set aside.
Sear the lamb: Season 1 ½ pounds lamb shoulder pieces with a generous pinch of salt and black pepper on all sides.
Increase the heat to medium-high, and arrange meat in a single layer. Sear on the first side until nicely browned, about 5 - 6 minutes. Flip and sear the other side until browned, about 3 minutes.
Remove the lamb from the pan and transfer to a plate.
Note: You may need to do this in 2 batches. Do not overcrowd, which can prevent proper searing.
Cook aromatics: In the same pan, saute 1 medium onion (finely diced), 1 medium carrot (finely diced), 1 stalk celery (finely diced), and 6 cloves garlic (finely minced) until soft and lightly browned, about 8 - 10 minutes, over medium heat. Season with a pinch of salt and pepper.
Note: Reduce the heat if the aromatics are browning too quickly, or add a splash of water to help deglaze the pan.
Add the pastes: Stir in 1 ½ teaspoons Calabrian chili paste, 2 tablespoons tomato paste, and 2 sprigs fresh rosemary. Saute for an additional 3 - 4 minutes until the paste caramelizes, transforming from bright red to brick red, and begins sticking to the sides of the pan.
Deglaze: Increase the heat to medium-high and add 1 cup dry red wine. Use a wooden spoon to scrape any bits of fond stuck to the bottom of the pan.
Cook for 3 - 4 minutes until the liquid has reduced by half and the alcohol smell dissipates.
Simmer: Stir in the reserved lamb, pancetta, 1 cup tomato passata, 1 cup water, a pinch of salt, and 2 teaspoons brown sugar. Bring the mixture to a boil, then reduce the heat and simmer, covered, at a gentle, constant bubble for 1 hour.
Uncover and simmer for an additional 45 minutes - 1 hour and 15 minutes until the lamb is completely tender. Stir occasionally, scraping any bits from the bottom of the pot.
Note: Stir occasionally to keep the lamb mostly submerged and prevent drying.
Shred the meat: Cool slightly, then remove and discard the herb sprigs. Shred the lamb with a fork or your hands, return it to the sauce, and stir to combine. Season once more with additional salt and pepper as needed.
Serve: Top with ¼ cup finely minced parsley and serve hot, alongside crusty bread, polenta, or pasta (recipe below).

For the lamb ragu pasta (optional):

Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces dried pasta, and cook until just before al dente. Drain and reserve 1 cup pasta water.
Make the lemony ricotta: In a small bowl, combine ½ cup whole-milk ricotta cheese and Zest from 1 lemon, and season with salt and pepper. Set aside.
Finish cooking: Transfer the pasta to the ragu and toss to combine. Cook over medium-low heat for about 1 - 2 minutes, until the sauce clings to the pasta, adding any pasta water as necessary to loosen the sauce.
Divide amongst serving bowls, top with a dollop of ricotta and a garnish of parsley, and enjoy!

Notes

Ingredient Tips:

Lamb: For a juicier texture, look for boneless lamb shoulder. Trim off any excess areas of fat, especially the fat cap; when in doubt, ask your butcher for help.
Tomato Passata: Look for high-quality store-bought passata (or tomato puree), such as Mutti or Pomi, or make your own by pureeing fresh tomatoes until smooth.

Cooking Tips:

To achieve that quintessential rich slow-cooked flavor, avoid constant stirring. Let your meat brown, let the tomato paste caramelize, and allow the ragu to reduce.

Storage: Store leftover ragu in an airtight container in the fridge for 3 - 4 days.

Make-Ahead: The ragu can be made 1 day in advance, and it will continue to develop more flavor as it sits.

Nutrition