Pasta with Lamb Ragù is a delicious recipe from Molise, a small region in south-eastern Italy. It uses a few simple ingredients including aromatics like red wine, rosemary, and garlic that really let the lamb flavours shine. The result is an incredibly rich, cozy, and tasty dish perfect for winter.
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Hello, folks – how are you doing? I hope you all had a great and productive week, and you are now ready for a fantastic weekend! Are you cooking anything special? If you are still looking for something special, then please make this Pasta with Lamb Ragù.
I know with days getting warmer and brighter, many of us will start leaning towards lighter meals. But it is still winter, we are good to sneak a few more hearty recipes!
Pasta with Lamb Ragù
This is another recipe from one of my favourite blogs the Pasta Project. Be sure to check the original post Pasta with Lamb Ragu (Lamb Sugo) – The Pasta Project, too. Along with the Frank’s blog Memorie di Angelina – Easy authentic Italian recipes, I refer to it often when I am looking for Italian cooking techniques and authentic pasta recipes.
This lamb ragu is straightforward. Just a bunch of simple ingredients and some patience – as with any ragu, it needs quite some time to simmer. The good news is that you don’t need to babysit it too much.
Besides boneless lamb, you will need tomato passata or peeled tomatoes, red wine, fresh rosemary, garlic, olive oil, and salt & pepper. I did not have enough passata, so I added a handful of cherry tomatoes (I did not bother peeling them). Easy like that!
The only thing left will be pouring a glass of red wine and enjoying a large bowl of this scrumptious pasta.
More Italian Pasta Recipes to Try
Pasta al Baffo (Creamy Tomato Ham Pasta)
Ragù alla Bolognese (Pappardelle Bolognese)
Pasta alla Genovese (Beef and Onion Ragù)
Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)
I hope you like this Pasta with Lamb Ragù, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.
Cheers!
Pasta with Lamb Ragù
Course: MainCuisine: Italian, Molise4-5
servings15
minutes1 1/2- 2
hoursPasta with Lamb Ragù is a delicious recipe from Molise, a small region in south-eastern Italy. It uses a few simple ingredients including aromatics like red wine, rosemary, and garlic that really let the lamb flavours shine. The result is an incredibly rich, cozy, and tasty dish perfect for winter.
The recipe adapted from the Pasta Project
Ingredients
1 lb. (450 gr.) boneless lamb
2 1/2 cups (600 gr.) tomato passata or peeled tomatoes – I used a half of passata and a handful of cherry tomatoes
1 tbsp. rosemary sprigs, roughly minced
2 garlic cloves, peeled and crushed
3 tbsp. (45 ml.) extra virgin olive oil
2/3 cup (158 ml.) red wine
salt and pepper, to taste
some stock – you may not need it
Pecorino Romano, grated, for serving
450-500 gr. short thick pasta like rigatoni, penne, or fusilli.
Directions
- Place a heavy frying pan, pot, or Dutch oven over medium heat. Add the garlic and rosemary and cook until the garlic is soft, about 3-4 minutes.
- Increase the heat to medium-high, add the lamb, and cook until seared, stirring continuously.
- Add the red wine and let the alcohol evaporate for a minute or so.
- Add the tomato passata or tomatoes. Season with salt and ground black pepper, to taste.
- Reduce the heat to low, cover, and let the sauce simmer for at least 1 hour, stirring occasionally. If the sauce becomes too dry, add more passata or some stock. I simmered it for nearly 2 hours, and the lamb turned tender and falling apart.
- To cook pasta, bring a large pot of water to the boil. Salt well. Add in the pasta and cook according to the package instructions, until al dente. Reserve one cup of pasta cooking water, then drain the pasta.
- Combine the cooked pasta with the lamb ragu. If the sauce looks dry, add some of the reserved pasta cooking water.
- Serve immediately, topped with Pecorino Romano if desired.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This Pasta with Lamb Ragù sounds like a perfect winter dish! The combination of rich lamb, red wine, and rosemary is just made for cozy meals. I love how simple the ingredients are but how deep the flavor gets after a slow simmer. Now I am hungry
Raymund recently posted…Daily Bread (Auckland CBD, New Zealand)
Thank you, Raymund!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
This lamb ragu looks so delicious and tender, paired with the pasta! So hearty and comforting!
Thank you, Michelle!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
yes please! Anything with pasta at any time of the year is good for me :)
Tandy (Lavender and Lime) recently posted…Here One Moment, Liane Moriarty
Thank you, Tandy!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
This looks fantastic, Ben! I don’t think I’ve ever made lamb ragu at home – I usually use beef. I need to try this ASAP…maybe tonight!
David @ Spiced recently posted…Beef Short Rib Pot Pie
Thank you, David!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Looks amazing, Ben! And thanks for the shout out. By the way, there’s a similar pasta they make in Abruzzo (you can find the recipe on m blog if you’re interested) only the lamb is minced rather than served in chunks. I want to try this one soon! I love lamb.
Frank | Memorie di Angelina recently posted…Torta di patate alla trentina (Potato Pie)
Thank you, Frank!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Beautiful ragù, Ben. I love the pulled-apart pieces of lamb. Just so inviting. My ragù is completely different, so I need to try yours.
Thank you, David!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Lovely. I just had this last night with pappardelle! Delicious. (At a restaurant.)
Thank you, Mimi!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
Did you say lamb? That’s my husband’s favorite. He would love this filling pasta recipe.
Thank you, Judee!
Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew
I love lamb! This looks so flavourful, filling and so moreish.
angiesrecipes recently posted…Princess Beans and Pickled Carrot Salad with Ricotta and Pisatchio
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Ben | Havocinthekitchen recently posted…Kuchmachi – Georgian Offal Stew