Name: The Best Slow-Braised Lamb Ragu Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces thick-cut pancetta, diced into ½-inch cubes; 1 ½ pounds lamb shoulder, trimmed of excess fat to 18 ounces, cut into 2 or 3-inch pieces; Salt and black pepper; 1 medium onion, finely diced; 1 medium carrot, finely diced; 1 stalk celery, finely diced; 6 cloves garlic, finely minced; 1 ½ teaspoons Calabrian chili paste or ½ teaspoon red pepper flakes; 2 tablespoons tomato paste; 2 sprigs fresh rosemary; 1 cup dry red wine; 1 cup tomato passata, freshly pureed or store-bought; 1 cup water; 2 teaspoons brown sugar; 12 ounces dried pasta, such as pappardelle, mafaldine, or cavatelli; ½ cup whole-milk ricotta cheese, homemade or store-bought; Zest from 1 lemon; Salt and black pepper; ¼ cup finely minced parsley

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Introduction

This slow-braised lamb ragu is rich, tender, and bursting with deep flavors from pancetta, rosemary, and Calabrian chili. Perfect for a cozy dinner, it pairs wonderfully with pasta or crusty bread for a satisfying meal.

A white bowl holds a serving of pasta with wide, ruffled-edged noodles coated in a rich red-brown meat sauce mixed with shredded meat. On top, a dollop of white ricotta cheese sits in the center, sprinkled with bright green chopped herbs. The dish rests on a folded brown cloth, and a copper-colored fork and spoon rest inside the bowl. In the background, a wooden bowl with white cheese and a wooden utensil are partially visible, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
4 ounces thick-cut pancetta, diced into ½-inch cubes
1 ½ pounds lamb shoulder, trimmed of excess fat (especially the fat cap) to 18 ounces, cut into 2 or 3-inch pieces
Salt and black pepper
1 medium onion, finely diced
1 medium carrot, finely diced
1 stalk celery, finely diced
6 cloves garlic, finely minced
1 ½ teaspoons Calabrian chili paste, or ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 sprigs fresh rosemary
1 cup dry red wine
1 cup tomato passata, freshly pureed or store-bought
1 cup water
2 teaspoons brown sugar
12 ounces dried pasta (pappardelle, mafaldine, or cavatelli) – optional
½ cup whole-milk ricotta cheese, homemade or store-bought – optional
Zest from 1 lemon – optional
¼ cup finely minced parsley – optional

Instructions

Step 1: Heat 2 tablespoons of extra-virgin olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and sauté for 4–5 minutes until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Step 2: Season the lamb shoulder pieces generously with salt and black pepper. Increase the heat to medium-high and sear the lamb in a single layer. Brown the first side for 5–6 minutes, then flip and sear the other side for about 3 minutes. You may need to do this in batches to avoid overcrowding. Transfer the browned lamb to a plate.
Step 3: In the same pot, add the onion, carrot, celery, and garlic. Sauté over medium heat for 8–10 minutes until soft and lightly browned. Season with a pinch of salt and pepper. If the vegetables brown too quickly, reduce the heat or add a splash of water to deglaze the pan.
Step 4: Stir in Calabrian chili paste, tomato paste, and rosemary sprigs. Continue cooking for 3–4 minutes until the paste darkens and begins to stick to the pot.
Step 5: Raise the heat to medium-high, pour in the red wine, and scrape the bottom of the pot to loosen browned bits. Cook until the wine reduces by half and the alcohol smell dissipates, about 3–4 minutes.
Step 6: Return the lamb and pancetta to the pot. Add tomato passata, water, a pinch of salt, and brown sugar. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 1 hour.
Step 7: Remove the lid and continue simmering uncovered for 45 minutes to 1 hour and 15 minutes, until the lamb is very tender. Stir occasionally and make sure the meat stays submerged in the sauce to prevent drying.
Step 8: Once cooked, remove the rosemary sprigs and shred the lamb with a fork or by hand. Adjust seasoning with salt and pepper as needed.
Step 9 (optional): Cook your choice of pasta according to package instructions. Serve the lamb ragu over the pasta, topped with dollops of ricotta, lemon zest, and minced parsley.

Tips & Variations

If you can’t find Calabrian chili paste, substitute with red pepper flakes for a milder heat.
For a richer sauce, stir in a splash of cream or a knob of butter at the end of cooking.
Use leftover ragu for lasagna or as a hearty sandwich filling.
Polenta or mashed potatoes also make excellent bases for this lamb ragu.

Storage

Store the lamb ragu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much. This ragu also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white speckled bowl holds three layers of wide, wavy-edged pasta with a reddish-brown meat sauce mixed throughout, creating a rich, textured look. On top of the pasta, there is a dollop of white creamy cheese sprinkled with chopped green herbs. The dish is garnished with fresh green herb pieces scattered over the top. Two bronze spoons rest on the left side inside the bowl. The bowl sits on a folded brown cloth over a white marbled surface. Nearby, a wooden bowl with white cheese and a small wooden spoon is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this ragu?

Yes, lamb shanks or leg can work, but shoulder is preferred for its balance of fat and tenderness after slow cooking.

What can I substitute for tomato passata?

You can use crushed canned tomatoes or pureed fresh tomatoes as a substitute for tomato passata.