Regardless of the time of year, we’re sure you still want to treat yourself to a warm and comforting meal at the end of a long day. Therefore, we felt now was the perfect time to introduce you to our authentic Italian lamb ragú.
While often considered a staple of classic British cuisine, lamb has a rich history in Italy. Lambs, or agnelli, are commonly featured in Christian iconography and traditionally eaten at Pasqua (the first of a two-day Easter celebration in Italy). Moreover, Italy’s rocky and mountainous regions, such as Basilicata and Abruzzo, have been common rearing-grounds for lambs for generations.
Our lamb ragú recipe is highly sought after - and for good reason. The key to cooking the perfect lamb ragú is taking your time. Our chefs slowly cook the meat for that perfectly succulent texture. As if its sweet aroma wasn’t enticing enough, we accentuate the lamb’s fragrant scent with an array of fresh herbs and garlic. We then add a dash of mint, paying homage to that classic British pairing. A healthy glug of red wine completes the recipe, bringing even more depth of flavour to this hearty meal.
Lamb ragú sauce recipe
Prep time: 30 minutes
Cooking time: 1 - 2 hours
Calories per serving: 500
- 2 x 400 g cans of diced tomato
- 600 g lamb diced into 1 - 2 inch pieces
- 500 ml of lamb stock (use chicken stock if you can’t get your hands on lamb)
- 1 small onion, diced
- 1 large carrot, diced
- 1-2 celery stalks, diced
- a generous splash of red wine
- 1 tbsp of extra virgin olive oil
- 3 tsp mint, chopped
- 1 clove of garlic, minced
- 2 tsp of sugar
- 1 sprig of rosemary
- 1 bay leaf
- 2 sprigs of thyme
- Salt and black pepper to taste
Heat the olive oil in a large skillet on medium-high heat until shimmering then add your lamb and quickly brown the outside
- Remove the lamb and add the onions and cook until soft. Then add the garlic and cook until fragrant.
Add the carrots, celery, and tomatoes and cook for about 5 minutes. If the mixture starts to get dry, start slowly adding the lamb stock.
- Deglaze the pan with your red wine and then add the lamb stock (if you haven’t already).
Add the lamb back in, followed by sugar, mint, rosemary, bay leaf, and thyme.
- Cook for 1-2 hours, or until the mixture has thickened and the lamb is very tender.
- Taste the sauce and season with salt and black pepper.
What pasta goes best with lamb ragú?
Our lamb ragú is packed with strong flavours, so you won’t want to choose a pasta shape that can be easily overpowered. Fortunately, many robust pasta shapes pair beautifully with these rugged chunks of meat.
Two standout examples are paccheri and conchiglioni. As far as we’re concerned, these two shapes don’t get the recognition they deserve. Paccheri have a thick, tubular shape to match the richest of sauces. Conchiglioni have a concave shape that closely resembles a shell, and can be filled to the brim with your choice of sauce.
If you’re looking for something hearty, flavoursome and deceptively simple, serve your ragu with some delicious fresh gnocchi. Meat and potatoes are a match made in heaven, and this particular pairing adds Italian flair to this classic combination. The way these fluffy potato dumplings soak up the ragú’s mouth-watering flavours is something to behold. If you want guaranteed quality, we recommend our guide to making your own gnocchi.
Want to try something new? If so, our lamb lasagne is sure to satisfy the most voracious of appetites! This dish pays tribute to our founder, Alessandro, who often enjoyed lamb lasagne whilst growing up in Genova. Every layer contains a bounty of rich flavours - definitely one for sharing…