Traditional Italian Lamb Ragu for Cosy Family Dinner

Few dishes embody slow-cooked comfort quite like a hearty Lamb Ragu. Rooted in Italian culinary tradition, this dish is a rustic celebration of patience and flavour. Originating from regions such as Tuscany and Abruzzo, ragu was historically a way for families to transform affordable cuts of meat into a luxurious, soul-warming meal. Lamb, prized for its deep, slightly sweet flavour, gives this ragu an earthy richness that sets it apart from the more common beef or pork versions. Over generations, Italian home cooks perfected the art of simmering meat gently with wine, herbs, and tomatoes, creating a sauce that’s both tender and intensely savoury.

Today, lamb ragu is loved for its versatility and the sheer comfort it brings to the table. It’s a dish that encourages you to slow down, allowing simple ingredients to shine after hours of gentle cooking. Whether served with wide ribbons of pappardelle, spooned over creamy polenta, or piled onto crusty bread, lamb ragu delivers a taste of tradition and elegance in every bite. Its popularity lies in the marriage of minimal effort and maximum flavour, the kind of dish you can leave to simmer as the aroma fills your kitchen, making dinner feel like a special occasion.

Recipe: Slow-Cooked Italian Lamb Ragu

This recipe stays true to the classic method of building layers of flavour. It takes time, but most of it is hands-off, rewarding you with a sauce that’s rich, hearty and perfect for sharing.

Ingredients

(Serves 4–6)

• Olive oil – 3 to 4 tablespoons
  
  

• Carrot – 1, finely chopped
  
  

• Celery stalk – 1, finely chopped
  
  

• Onion – 1, finely chopped
  
  

• Garlic – 2 cloves, finely minced
  
  

• Ground lamb (lamb mince) – 500 g (about 1 lb)
  
  

• Dry red wine – 1 cup (around 240 ml)
  
  

• Canned plum tomatoes – 800 g (28 oz), whole or chopped
  
  

• Chicken stock – 500 ml (about 2 cups)
  
  

• Fresh rosemary – 2 to 3 sprigs
  
  

• Bay leaf – 1
  
  

• Salt and freshly ground black pepper – to taste
  
  

• Pappardelle pasta – about 500 g, or any wide pasta of your choice
  
  

• Pecorino or Parmesan cheese – for serving
  
  

Method

1. Brown the Lamb: Begin by heating 1–2 tablespoons of olive oil in a heavy-based pot or Dutch oven over medium-high heat. Add the lamb mince and cook for around 5–7 minutes, breaking it apart with a spoon, until browned all over. Drain off any excess fat and set the lamb aside.
   
   

2. Make the Soffritto: In the same pot, add the remaining olive oil. Reduce the heat to medium and add the carrot, celery, and onion. Cook slowly for about 10 minutes until the vegetables soften and turn aromatic but do not brown. This gentle sauté, known as a soffritto, creates the flavour foundation for the ragu.
   
   

3. Add Garlic and Lamb: Stir in the minced garlic and cook for another minute until fragrant. Return the browned lamb to the pot and mix well to combine with the vegetables.
   
   

4. Deglaze with Wine: Pour in the red wine , scraping up any caramelised bits from the bottom of the pan. Let it bubble for 2–3 minutes until the wine reduces by about half, which concentrates its flavour and removes the harshness of the alcohol.
   
   

5. Add Tomatoes, Stock, and Herbs: Add the canned plum tomatoes, breaking them up gently with a spoon. Pour in the chicken stock, then add the rosemary sprigs and bay leaf. Season generously with salt and freshly ground black pepper.
   
   

6. Slow Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cook uncovered for about 3 hours, stirring occasionally. If the sauce becomes too thick during cooking, add a splash of stock or water to keep it moist. Over this time, the lamb will become tender and the sauce will develop a deep, rich flavour.
   
   

7. Cook the Pasta and Serve: Towards the end of the cooking time, bring a large pot of salted water to the boil and cook the pappardelle until al dente. Drain, reserving a small cup of pasta water. Remove the bay leaf and rosemary from the ragu, then toss the pasta through the sauce, adding a little pasta water if needed to help it coat the noodles. Serve immediately with a generous grating of Pecorino or Parmesan cheese.
   
   

Tips for the Perfect Lamb Ragu

• Choose Quality Lamb: Fresh ground lamb with a moderate fat content creates the richest flavour. If you prefer a leaner dish, you can drain off more fat after browning.
  
  

• Take Your Time: The long, slow simmer is key. Three hours may seem lengthy, but it allows the meat to tenderise and the flavours to meld into a silky, complex sauce.
  
  

• Balance the Flavours: Taste the sauce towards the end of cooking. If the tomatoes are too acidic, add a pinch of sugar or a small knob of butter to soften the flavour.
  
  

• Make Ahead: Lamb ragu tastes even better the next day as the flavours deepen overnight. It also freezes beautifully for up to three months, making it a great make-ahead meal.
  
  

• Versatile Serving: While pappardelle is traditional, this ragu pairs wonderfully with gnocchi, polenta, or even creamy mashed potatoes for a hearty winter dinner.

A pot of slow-cooked lamb ragu is more than just a meal. It is an experience of warmth and tradition. With simple ingredients and a little patience, you can create a dish that is as impressive for a dinner party as it is comforting for a quiet night at home. Serve it steaming hot, pour a glass of wine and enjoy the flavours of Italian heritage with every forkful.