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Quick Lamb Ragu
This quick lamb ragu is fast, simple and deeply satisfying. I first shared a version of this on Instagram stories and it quickly became a favorite in my cooking classes. If you normally shy away from lamb, please give this a try—the flavor is rich but approachable.
If you prefer, you can substitute ground beef or a mix of beef and pork, but lamb brings a unique savory depth that makes this sauce special. It’s a great weeknight dish that feels comforting without taking all evening to prepare.
What goes with lamb ragu?
Serve this ragu over polenta, penne, or another favorite pasta. It also pairs beautifully with roasted rosemary potatoes or spaghetti squash for a lighter option. For vegetables, sautéed leafy greens or roasted broccolini add a bright, bitter contrast to the rich sauce.
What wine goes with lamb ragu?
Light- to medium-bodied red wines work well. Pinot Noir is a reliable choice, while Grenache, Nebbiolo or Zinfandel can also complement the dish. If you enjoy sparkling reds, a chilled Lambrusco is refreshing and a fun pairing, especially in warmer weather.
More easy dinner ideas
Easy Tortellini Casserole
Weeknight Bolognese
Sheet Pan Ratatouille
Quick Vegetable Stir Fry
Sesame Noodles with Napa Cabbage
Quick Lamb Ragu
Ingredients
- 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)
Instructions
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Heat the olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion, diced carrot and diced celery. Sauté until the vegetables soften, about 3 minutes.
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Add the ground lamb and cook until it loses its raw color, breaking it up with a spoon. Season generously with kosher salt and freshly ground black pepper. Stir in the tomato paste and thyme, then pour in the red wine. Reduce the wine over medium to medium-low heat.
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Add the whole tomatoes and break them up with kitchen scissors or the back of a spoon. Stir to combine, lower the heat, cover, and simmer gently for 30 minutes. If the sauce starts to dry or brown at the pan edges, add about 1/8 cup of water and stir to loosen it.
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Taste and adjust seasoning with salt and pepper as needed. Serve the ragu over penne, polenta, spaghetti squash or orzo, and garnish as you like.