Best Slow-Braised Lamb Ragu

Name: Best Slow-Braised Lamb Ragu
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 4 ounces thick-cut pancetta (diced into ½-inch cubes); 1 1/2 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 1/2 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); 1/2 cup whole-milk ricotta cheese; Zest from 1 lemon; 1/4 cup finely minced parsley

Instructions

Prep:20minCook:2h 30min

This slow-cooked lamb ragu features melt-in-your-mouth tender pieces of lamb in a delicious savory tomato sauce, perfect for enjoying with pasta, polenta, or crusty bread.

Updated at: Fri, 30 Jan 2026 08:31:03 GMT