A Rustic Italian Classic
Lamb ragù is a very rustic and tasty sauce that is mainly made in central and southern Italy.
It is a perfect dish for Easter, but so simple that it can also be made every day without waiting for a special occasion.
A Tradition Worth Saving
The recipe for lamb ragù is disappearing even from old trattorias, but I assure you that it is very tasty.
With slow cooking, aromatic herbs, and tender lamb, this sauce brings back the comforting flavors of true Italian home cooking.
Total Time: 1 hour 30 minutes
Prep Time: 15 minutes
Marinating Time: 10–15 minutes
Cooking Time: 1 hour 5 minutes
Ingredients (Servings: 6)
1.35 kg lamb (agnello), cut into small pieces
1 garlic clove
1 celery stalk
2 bay leaves
1 onion, sliced
Chili pepper to taste
750 ml tomato purée (passata di pomodoro)
½ glass red wine
Extra virgin olive oil
Salt and black pepper
Pinch of sugar
½ espresso cup milk
Instructions
1. Mini Marinade — 10–15 minutes
Prepare a quick marinade with sliced onion, 1 whole garlic clove, bay leaves, chili, salt, red wine, and a drizzle of extra virgin olive oil.
Add the lamb pieces and let them marinate for 10–15 minutes.
Drain well, filter the wine, and keep it aside.
2. Brown the Lamb — 20 minutes
In a large pot, heat a drizzle of extra virgin olive oil.
Add the whole garlic clove from the marinade, the sliced onion, and the bay leaves.
When the onion softens, add the lamb pieces.
Brown on all sides over medium–high heat.
Deglaze with the filtered wine and let it evaporate completely.
3. Slow Cook the Ragù — 40–50 minutes
Add the tomato purée, a bit of chili pepper, and black pepper.
Stir well, cover with a lid, and cook over low heat for 40–50 minutes, adding a small splash of water only if necessary.
4. Final Touch — 5 minutes
When the lamb is soft and the sauce has thickened, add:
a pinch of sugar (to balance acidity)
a splash of milk
Adjust salt, cook 5 more minutes, then remove from heat.
Your lamb ragù is ready.
Tips & Tricks
Perfect with pappardelle, rigatoni, paccheri, or polenta.
For a more delicate flavor, use lamb shoulder or leg.
Let the ragù rest 15–20 minutes before serving — it becomes even richer.
Freezes beautifully for up to 3 months.
Nutritional Facts (Approx. per Serving)
Calories: ~410 kcal
Protein: ~33 g
Fat: ~26 g
Carbohydrates: ~10 g
Fiber: ~2 g
Sugar: ~5 g
LAMB RAGU'
Notes
Ingredients (Servings: 6)
- 1.35 kg lamb (agnello), cut into small pieces
- 1 garlic clove
- 1 celery stalk
- 2 bay leaves
- 1 onion, sliced
- Chili pepper to taste
- 750 ml tomato purée (passata di pomodoro)
- ½ glass red wine
- Extra virgin olive oil
- Salt and black pepper
- Pinch of sugar
- ½ espresso cup milk
Instructions
1. Mini Marinade — 10–15 minutes
Prepare a quick marinade with sliced onion, 1 whole garlic clove, bay leaves, chili, salt, red wine, and a drizzle of extra virgin olive oil.Add the lamb pieces and let them marinate for 10–15 minutes.
Drain well, filter the wine, and keep it aside.
2. Brown the Lamb — 20 minutes
In a large pot, heat a drizzle of extra virgin olive oil.Add the whole garlic clove from the marinade, the sliced onion, and the bay leaves.
When the onion softens, add the lamb pieces.
Brown on all sides over medium–high heat.
Deglaze with the filtered wine and let it evaporate completely.
3. Slow Cook the Ragù — 40–50 minutes
Add the tomato purée, a bit of chili pepper, and black pepper.Stir well, cover with a lid, and cook over low heat for 40–50 minutes, adding a small splash of water only if necessary.
4. Final Touch — 5 minutes
When the lamb is soft and the sauce has thickened, add:- a pinch of sugar (to balance acidity)
- a splash of milk
Your lamb ragù is ready.
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