Lamb Pasta Sauce
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Lamb Ragu

Thick, meaty ragu with ground lamb in rich tomato sauce. A cozy, delicious lamb pasta recipe with long-cooked flavour in little time with 3 secret tricks.
Cook Time1 hr
Course: Dinner
Cuisine: Italian
Keyword: Lamb Ragu
Servings: 6
Author: Jennifer Pallian BSc, RD


  • 4 tbsp olive oil
  • 1 large onion finely chopped
  • 1 stalk celery finely chopped
  • 1 medium carrot peeled and finely chopped
  • 2 tsp coarse salt divided use
  • 6 medium cloves garlic minced
  • 1 kg (2.25 lb) ground lamb
  • 2 1/2 cups tomato puree
  • 1 cup chicken broth
  • torn fresh mozzarella optional
  • torn fresh basil leaves optional


  • Heat the oil over medium-high heat and add the onion, celery, carrot and 1 tsp salt. Cook until vegetables are soft and onion is starting to brown, about 15 minutes.
  • Stir in garlic and cook 1 minute before adding lamb and remaining 1 tsp salt.
  • Cook until lamb renders its fat and browns, about 15 minutes. Don't rush this step, as it's a key flavour builder. Add tomato puree and cook until it turns a shade darker, another 10 minutes. Again, don't rush - this caramelizes the tomatoes and takes away the raw, acidic flavour. Stir in chicken broth, reduce to a bare simmer, and cook covered for 20 minutes.
  • Serve with torn mozzarella and fresh basil, if desired.