Lamb Ragu

There is something deeply satisfying about a pot of sauce that bubbles away while the kitchen smells like you actually know what you are doing. This Lamb Ragu is rich, slow cooked, a little fiery, and exactly the kind of dinner that makes people hover near the stove asking when it will be ready.

This is the kind of easy Lamb Ragu you pull out when you want comfort food with confidence. The lamb turns meltingly tender, the sauce thickens into something clingy and bold, and once it hits wide ribbons of pasta, you are officially in business. Yes, Lamb Ragu on Pappardelle is a commitment, but it is the good kind.

• What Makes This Lamb Ragu Work
• What Goes Into Lamb Ragu
• Add-Ins And Substitutions You Can Play With
• How To Make Lamb Ragu
• Pro Tips From My Kitchen To Yours
• Recipe FAQ’s
• Fiery Lamb Ragu on Parpadelle Recipe

What Makes This Lamb Ragu Work

• Slow simmered lamb that actually shreds The cooking time is long enough to break down the lamb without drying it out, giving you rich texture instead of chewy bites.
• Heat that builds instead of overwhelms Chili flakes are added early so the warmth settles into the sauce rather than sitting sharply on top.
• Tomato depth without bitterness Passata and tomato paste work together so the sauce tastes full and rounded, not acidic.
• Wide pasta done on purpose Pappardelle is not just for looks. It holds onto the ragu properly so every forkful gets sauce and meat.
• Weeknight friendly but dinner party worthy This Lamb Ragu recipe tastes like a weekend project but fits into real life cooking.

What Goes Into Lamb Ragu

A rich, spicy pasta sauce like this Lamb Ragu is all about layering flavors. From the aromatic base to the slow-cooked lamb and silky pasta, every ingredient has its moment to shine.

• Lamb Steaks: Diced into hearty chunks, lamb brings a deep, savory richness that becomes meltingly tender as it simmers.
• Passata: Smooth, slow-cooked Italian tomato puree that forms the rich backbone of the sauce.
• Crushed Red Chilli Flakes: The source of this ragu’s heat, adding a bold, lingering spice that cuts through the richness.
• Pappardelle: Wide, flat pasta ribbons that perfectly cradle the thick, meaty ragu.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Substitutions You Can Play With

Use these if you want to tweak the flavour or work with what is already in your fridge.

• Mushrooms: Finely chopped mushrooms add extra savoury depth and stretch the sauce further.
• Fresh Rosemary: A sprig added during simmering gives the ragu a more robust, earthy note.
• Beef or Lamb Stock: Swap water for stock if you want an even richer sauce.
• Rigatoni or Tagliatelle: If pappardelle is unavailable, sturdy pasta shapes still work well.

How To Make Lamb Ragu

1. Sauté Aromatics: Heat the oil in a large skillet over medium high. Add the onion and carrot; cook until the onion is translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

1. Brown the Lamb: Add the lamb and sear until well browned on all sides. Add the chopped tomatoes, then sprinkle in the oregano, thyme, and crushed red chilli flakes; stir for 1 minute to bloom that fiery heat.

1. Build the Sauce: Pour in the passata (or marinara) and add the tomato paste. Bring to a gentle boil, then reduce the heat to low and let the ragu settle into a steady simmer.

1. Simmer and Season: Stir in the wine, stock, and a pinch of salt. Cover and simmer, stirring occasionally; when the lamb begins to soften, add the water and continue cooking until tender.

1. Cook the Pasta: While the ragu simmers, cook the pappardelle according to packet directions until al dente. Drain well, then toss with 2 ladles of the ragu to coat the noodles.

1. Finish and Serve: Taste and adjust salt and heat, adding a pinch more chilli flakes if you want extra fire. Plate the pasta, spoon over more lamb sauce, and finish with Parmesan.

Pair your Lamb Ragu on pappardelle with grilled bruschetta portobello mushrooms , whose smoky, juicy bite offers a satisfying vegetarian counterbalance to the rich sauce. Add cilantro lime cauliflower rice on the side for a light, citrusy lift that cuts through the heat of the chilli flakes. For a sweet finish, try chai apple muffins ; their warm spice and tender crumb echo the ragu’s depth while providing a cozy, unexpected dessert. Or, for another hearty option, serve it alongside Greek Chicken and Potatoes for a Mediterranean-inspired feast.

Pro Tips From My Kitchen To Yours

• Let the sauce simmer gently rather than rapidly to keep the lamb tender.
• Taste and season near the end so the flavours are fully developed before adding salt.
• This Lamb Ragu improves after resting, so leftovers are a win.
• If the sauce thickens too much, pasta water is better than plain water for loosening it.

Pappardelle is the classic choice for Lamb Ragu on pappardelle because its wide ribbons hold onto the rich sauce, but tagliatelle or fettuccine also work well.

Absolutely. While cubed lamb gives more texture, ground lamb will cook faster and still deliver great flavor for an easy Lamb Ragu .

Yes, the crushed red chilli flakes give it a noticeable heat. You can reduce or increase the amount depending on your spice tolerance.

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IngredientsUSMetric1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 large brown onion finely chopped
• ▢ 1 medium carrot peeled and chopped
• ▢ 3 cloves garlic crushed
• ▢ 24 oz lamb steaks diced into 1 1/2-inch cubed pieces
• ▢ 2 large ripe tomatoes chopped
• ▢ 1 teaspoon dried Oregano
• ▢ 1/2 teaspoon dried Thyme
• ▢ 1 teaspoon crushed red chilli flakes
• ▢ 24 oz bottle of Italian Passata or marinara/tomato sauce for U.S readers
• ▢ 2 tablespoons tomato paste
• ▢ 1/3 cup red wine
• ▢ 1 tablespoon vegetable stock powder or beef
• ▢ 1 pinch sea salt
• ▢ 1/2 cup water
• ▢ 1 lb packet pappardelle pasta
• ▢ Parmesan cheese to serve

Instructions

• Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
• Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
• Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
• While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
• Serve with the lamb sauce and Parmesan cheese.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Fiery Lamb Ragu on Parpadelle

Ingredients

• 1 tablespoon olive oil
• 1 large brown onion finely chopped
• 1 medium carrot peeled and chopped
• 3 cloves garlic crushed
• 24 oz lamb steaks diced into 1 1/2-inch cubed pieces
• 2 large ripe tomatoes chopped
• 1 teaspoon dried Oregano
• 1/2 teaspoon dried Thyme
• 1 teaspoon crushed red chilli flakes
• 24 oz bottle of Italian Passata or marinara/tomato sauce for U.S readers
• 2 tablespoons tomato paste
• 1/3 cup red wine
• 1 tablespoon vegetable stock powder or beef
• 1 pinch sea salt
• 1/2 cup water
• 1 lb packet pappardelle pasta
• Parmesan cheese to serve

Instructions

• Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
• Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
• Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
• While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
• Serve with the lamb sauce and Parmesan cheese.

Notes

Nutrition

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