Quick Lamb Ragu
Some of you may remember when I made this super quick lamb ragu on Instagram stories a while back. Time flies when you’re having fun. It’s fast, simple and completely delicious. And before you keep scrolling since this is lamb, please oh please give it a try!
Sure you can substitute ground beef if you really must––or a combination of beef and pork would be delicious. We make this recipe often in cooking classes and I can assure you it’s a favorite.
What goes with lamb ragu?
Serve this with polenta, pasta, roasted rosemary potatoes, spaghetti squash or pasta. Sautéd leafy greens or roasted broccolini would be amazing on the side.
What wine goes with lamb ragu?
Use a light bodied red wine, such as Pinot Noir. But a Grenache, Nebbbiolo or Zinfandel would also work well. Here’s a great article on light bodied red wines, any of these would be delicious in this sauce. And if you haven’t tried Lambrusco, it’s my favorite red wine to drink when it’s warm out. So refreshing!
Looking for more easy dinner recipes?
Quick Lamb Ragu
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound ground lamb
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves, minced
- 1/2 cup red wine
- 1 28-ounce can whole peeled tomatoes (preferably organic)
- In a large skillet over medium heat, warm the olive oil until it shimmers. Add the onion, carrot, celery and sauté. Cook until the vegetables soften, about 3 minutes.
- Add the ground lamb and sauté until the meat loses its raw red color. Sprinkle the meat generously with kosher salt and fresh ground pepper. Add the tomato paste, thyme, and red wine and stir to combine. Simmer until the wine reduces, keeping the heat at medium or medium-low.
- Add the whole tomatoes and cut them up with kitchen scissors, or break them up with the back of a spoon. Stir the sauce to combine and let simmer on low, covered, for 30 minutes. Watch the sauce and if it starts to brown on the edges of the pan or look dry, add 1/8 cup water and stir.
- Taste the sauce for salt and adjust if necessary. Serve over penne, polenta, spaghetti squash or orzo.