Lamb ragu is a rich and hearty dish that combines tender slow-cooked lamb with a flavourful tomato-based sauce. Perfectly paired with pappardelle, this comforting recipe offers an indulgent yet wholesome dining experience.
Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
This lamb ragu recipe earns a Nutri-Score of B, reflecting its balanced nutritional profile with a focus on protein and fibre-rich vegetables. Moderation in serving sizes can maintain its health benefits.
Equipment
£23.49 (available from £23.49)
Ingredients
Main Ingredients
- Lamb shoulder: ½ (around 1kg/2lb 4oz), cut into 3 large pieces
- Onion: 1, chopped
- Celery sticks: 3, chopped
- Carrot: 1, peeled and chopped
- Anchovy fillets: 4
- Tomato purée: 1 tbsp
- Chopped tomatoes: 400g tin
- Italian red wine: 250ml/9fl oz
- Rosemary sprig: 1
- Bay leaves: 2
- Garlic cloves: 6
- Parmesan rinds: Few
- Lamb stock: 500ml/18fl oz
- Salt and freshly ground black pepper: To taste
To Serve
- Parmesan: 100g/3½oz, grated
- Pappardelle: 400g/14oz, cooked as per packet instructions
Method
Prepare and Sear the Lamb
- Preheat the oven to 180C/160C Fan/Gas 4.
- Season the lamb with salt and pepper generously.
- Heat a lidded casserole dish over medium-high heat and add oil. Once hot, add the lamb pieces.
- Cook for 10 minutes, turning to colour all sides, then remove and set aside.
Sauté the Vegetables and Build Flavours
- Add onion, celery, and carrot to the same dish. Fry until lightly coloured.
- Add anchovies, tomato purée, and chopped tomatoes. Stir well and cook for a few minutes.
- Pour in the red wine and reduce the liquid by half.
- Add rosemary and bay leaves to the dish, ensuring even distribution.
Braising and Finishing
- Return the lamb to the casserole and barely cover with lamb stock.
- Cover with the lid and transfer to the oven. Cook for 3–4 hours until the lamb is tender.
- Remove the dish from the oven and reduce the sauce to a coating consistency if necessary.
- Shred the lamb with a fork and stir it back into the sauce.
- Serve over cooked pappardelle and garnish with grated Parmesan.
Suggested Wine Pairing
Majestic: Chianti Riserva DOCG 2019
This medium-bodied red boasts vibrant cherry and earthy notes that complement the rich tomato sauce and tender lamb, making it an excellent choice for lamb ragout or a hearty lamb stew.
Tesco: Tesco Finest Montepulciano d’Abruzzo
With deep plum flavours and a hint of spice, this red wine enhances the savoury depth of the slow-cooked lamb sauce or rustic lamb ragu served with pasta.
Sainsbury’s: Sainsbury’s Taste the Difference Nero d’Avola
Featuring dark berry and chocolate undertones, this wine pairs beautifully with the robust flavours of braised lamb sauce or a lamb and tomato ragout.
What can you serve with this
- Garlic bread: Crispy and buttery, perfect for soaking up the sauce.
- Mixed greens salad: A refreshing balance to the rich lamb ragu.
- Roasted vegetables: Add extra fibre and complement the lamb’s flavours.
Nutri-score Health Check
This lamb ragu recipe has been calculated to earn a Nutri-Score of B. The slow-cooked lamb provides high-quality protein, while the inclusion of vegetables boosts the fibre and nutrient content. The use of olive oil and controlled salt levels enhances the health benefits. Please note that this score has been automatically calculated and is only a guide.
Recipe FAQ
- Can I use a different cut of lamb? Yes, lamb shanks or neck fillets can be substituted for shoulder.
- What pasta works best for lamb ragu? Pappardelle is ideal, but tagliatelle or fettuccine are great alternatives.
- Can I freeze the ragu? Absolutely, freeze in airtight containers for up to 3 months.
- How do I reheat the ragu? Gently reheat on the stovetop, adding a splash of stock or water if needed.
- Can I make this recipe gluten-free? Use gluten-free pasta and check the stock is gluten-free.
- What can I use instead of anchovies? Omit anchovies or replace with a teaspoon of Worcestershire sauce.
- Is there a vegetarian version? Swap lamb for lentils and adjust cooking time accordingly.
- Can I skip the wine? Yes, replace the wine with extra stock or grape juice for sweetness.
