Lamb Ragu Sauce
Elevate your dinner table with this rich and hearty Lamb Ragu Sauce, a comforting recipe perfect for chilly evenings or special occasions. Featuring tender, slow-cooked lamb shoulder, fragrant aromatics like onion, garlic, and celery, and a robust combination of red wine, beef broth, and crushed tomatoes, this sauce delivers layers of bold flavor that develop beautifully over simmering heat. Infused with dried herbs like oregano and thyme, and finished with fresh parsley for a burst of brightness, this ragu pairs beautifully with pasta, creamy polenta, or crusty bread to soak up every last drop. With its blend of savory and tangy notes, this Lamb Ragu Sauce is a true showstopper that transforms simple ingredients into an unforgettable dish. Perfect for meal prep or cozy gatherings, this recipe is guaranteed to delight lamb lovers and Italian food enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 500 grams lamb shoulder
- 1 large onion
- 1 large carrot
- 1 large celery stalk
- 3 garlic cloves
- 800 grams canned crushed tomatoes
- 200 milliliters red wine
- 250 milliliters beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Cut the lamb shoulder into small, bite-sized pieces and season with salt and black pepper.
Add the lamb to the pot in batches to avoid overcrowding, searing until browned on all sides. Remove the lamb from the pot and set aside.
Peel and finely dice the onion, carrot, and celery. Mince the garlic cloves.
In the same pot, add the onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are beginning to soften and the onion turns translucent.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Pour in the red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half for about 5 minutes.
Stir in the canned crushed tomatoes, beef broth, dried oregano, thyme, and bay leaf.
Return the browned lamb back to the pot, along with any juices that have accumulated.
Bring the mixture to a simmer. Reduce the heat to low, cover with a lid slightly ajar, and let it cook for about 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened to your liking.
Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
Before serving, remove the bay leaf and stir in the freshly chopped parsley.
Serve the lamb ragu sauce over your choice of pasta, polenta, or as a standalone dish with crusty bread.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 47.2 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5180 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
