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Italian Braised Lamb Ragu With Pasta

Italian Braised Lamb Ragu with Pasta

Slow-braised lamb ragu simmered with tomatoes, wine, and herbs, served over pasta for a rich and hearty Italian dinner.
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Prep Time 20 minutes
Cook Time 2 minutes

Ingredients
  

  • 2 pounds boneless lamb shoulder cut into cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1 cup dry red wine
  • 1 ½ cups beef or chicken broth
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 12 –16 ounces pappardelle or rigatoni pasta
  • ½ cup grated Parmesan cheese

Instructions
 

  • Pat lamb dry and season with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb in batches for 4–5 minutes per side until golden, then remove and set aside. In the same pot, add onion, carrot, and celery and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds. Add tomato paste and cook for 1–2 minutes to deepen flavor. Pour in red wine and scrape the bottom of the pot to deglaze. Simmer for 3–4 minutes to reduce slightly. Add crushed tomatoes, broth, rosemary, oregano, and browned lamb. Bring to a gentle simmer. Cover partially and cook on low for 1 1/2 to 2 hours until lamb is tender. Shred lamb in the pot and simmer uncovered for 10–15 minutes to thicken. Cook pasta until al dente. Toss pasta with ragu or spoon sauce over top. Serve with grated Parmesan.

Notes

Brown lamb thoroughly for maximum flavor. Simmer gently to keep meat tender. Adjust salt carefully, as Parmesan adds saltiness. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.