Lamb Ragu

My mouthwatering lamb ragu recipe features lamb, tomatoes, and aromatics braised until it’s fall-apart tender, creating a hearty, flavorful sauce. It's hearty, flavor-packed, and has stovetop, Instant Pot, and slow cooker cooking options. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 541kcal

Author Arman Liew

Ingredients

1 pound lamb shoulder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 clove garlic minced
1/2 small onion sliced
1 small carrot diced
2 stalks celery diced
1/2 cup beef broth
14 ounces canned tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon sugar
2 bay leaves
1 beef bouillon cube or chicken or vegetable
12 ounces pappardelle or pasta of choice

Instructions

Pat dry the lamb and chop into large chunks. Season with salt and pepper.
Using the sauté function, heat the olive oil in the Instant Pot. Add the garlic, onion, carrot, and celery, and cook until the vegetables are tender. Add the lamb and sear on all sides.
Add the beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and beef bouillon cube and stir until combined.
Lock the lid and close the vent valve. Cook everything on high pressure for 25 minutes. Allow the pressure to naturally release for 10 minutes, then do a quick release.
Using two forks, shred the lamb and discard any sinew or pieces of fat. Let the mixture sit as you prepare the pasta.
Cook the pappardelle as per its package instructions.
Transfer the lamb sauce to a large pot or dutch oven. Add the cooked pappardelle, along with 1/4-1/2 cup of pasta water. Mix everything together and serve.

Video

Notes

Slow cooker method: Saute the vegetables and lamb stovetop, then add everything to a slow cooker. Cook on low for 6-8 hours, shred the meat with two forks, then serve.

Stovetop method: In a large pot or Dutch oven, saute the vegetables and the lamb. Add the remaining ingredients and bring to a boil. Once boiling, turn the heat to low and simmer for 2-3 hours, or until the lamb easily shreds.

TO STORE: Store any leftover sauce in a separate container from the pasta. The sauce should last 3-5 days in the fridge in an airtight container.

TO REHEAT: Add the pasta and sauce to a pan and slowly reheat over a medium-low flame. The sauce can also be reheated separately in a saucepan.

TO FREEZE: Freeze the sauce in an airtight container for 2-3 months. Let the sauce fully cook and cool before placing it in the container.

Recipe variations

Use other cuts of meat. If you are not a fan of lamb or cannot seem to find it in the store, ask for beef chunks. It will have a similar flavor profile and texture to the lamb to make an excellent ragu.
Choose different spices. Red pepper flakes, fresh rosemary, and chili flakes are all fabulous additions.
Use red wine. If you want a more robust-tasting lamb ragu sauce, swap half the beef broth for red wine.

Nutrition