Lamb Ragu

This quick and easy Lamb Ragu is a rich, savory meat sauce that’s perfect for weeknights or special occasions.

Let it hug some pasta noodles, snuggle up with a bowl of soft polenta, or lounge around with spiralized, riced or mashed veggies.

And it takes less than 30 minutes to make it!

Plus it just so happens to be naturally Paleo, keto, gluten-free, dairy-free and Whole30! 

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Lamb Ragu

When it comes to pasta sauces, ground lamb often gets overlooked in favor of beef or pork.

But this ground lamb ragu should get center stage.

Lamb is a little sweeter and more tender than beef. And when you cook it with tomatoes, garlic, onions and more, you get a rich, complex, savory sauce.

And while in the U.S. (and maybe elsewhere) lamb can be a bit pricey, ground lamb is a much more affordable option.

Lamb ragu pasta is obviously a great option, but you should also try it on soft polenta or with zucchini noodles for a low-carb option.

What you need for Lamb Ragu

This ingredient list might look a little long for a quick recipe, but you probably have a lot of this in your pantry.

Ingredients:

• 1 tablespoon extra virgin olive oil or avocado oil
• 1/3 cup peeled, diced shallots
• 4 garlic cloves, peeled and diced
• 1 teaspoon anchovy paste
• 1 pound ground lamb
• 2 teaspoons dried mint
• 1 tablespoon tomato paste
• 1 (14.5 oz.) can of whole peeled tomatoes
• 1 (8 oz.) can of tomato sauce
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped fresh mint. divided
• 1/4 teaspoon fine sea salt, plus more to taste
• freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

Yes, this lamb ragu party has dried mint and anchovy paste and you know what? They fit right in. Even if you think you won’t like them, please give both ingredients a try. 

Lamb and mint is always a good combination and this is no different. The dried mint adds an earthy background flavor that balances the bright zip of the fresh mint.

And anchovies really deserve to be more popular than they are. They add a deep, briny savoriness that you can’t get from anything else. And if anchovies squick you out, we’re using anchovy paste here which might not seem as weird.

So let’s put aside our prejudices and pre-conceived notions and just go with the flow. Lamb ragu deserves as much.

Equipment:

• a cutting board
• a chef’s knife
• measuring spoons
• a large skillet or large saucepan
• a wooden spoon or spatula (the kind for stirring, not flipping)
• a medium mixing bowl

How to make Lamb Ragu

This is as straightforward as a ragu recipe can get:

• Sauté your aromatics: shallots, garlic, anchovy paste and red pepper flakes, if using (but I recommend them if you want a spicy lamb ragu)
• Add the ground lamb and brown
• Add the tomato paste and cook for a minute to enhance its flavor
• Crush the whole peeled tomatoes and add them, the tomato sauce, balsamic vinegar and dried mint to the meat and simmer for 15-20 minutes
• Add the fresh mint and you’re good to go!

How to serve this Lamb Ragu

I love this lamb ragu with:

• Regular or gluten-free pasta (Garofalo is my favorite gluten-free pasta brand), using long or short noodles
• Soft polenta
• Veggie noodles, such as zucchini noodles or parsnip noodles
• Rice or cauliflower rice
• Mashed potatoes or mashed parsnips
• It’s also great as part of my gluten-free Easter menu
• Honestly, you can also just eat it as is from a bowl with a spoon for some uplifting comfort food
• For Paleo/Whole30:
  • The recipe is naturally Paleo/Whole30 friendly, so I recommend serving it with cauliflower rice or veggie noodles

Make ahead

You can make the ragu and keep it in the fridge for up to 5 days or in the freezer for up to 3 months.

If frozen, thaw in the fridge overnight.

When reheating on the stove over low heat, you might need to add a little water to loosen it up.

Whether chilled or frozen, do not add the fresh mint until just before serving.

What to do with leftover Lamb Ragu

Leftover lamb ragu reheats easily on the stove over low heat.

Like I said, you might need to add a bit of water to loosen it up.

But then it’s ready to go with the above serving suggestions.

It also works great for meal prep. Make it over the weekend and pack it up with veggies of your choice and warm it up in the microwave.

Other recipes you might like:

1. Baked Turkey Meatballs and Parsnip “Spaghetti”
2. Arugula with Pistachios
3. Anchovy Ricotta Toast
4. Italian hazelnut cookies (“Brutti ma Buoni”)
5. Limoncello Spritz

Print Recipe

5 from 14 votes

Lamb Ragu

This quick and easy lamb ragu is a hearty sauce that's perfect with pasta, polenta, or riced or mashed veggies.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: Italian

Keyword: italian food, keto recipe, lamb, ragu, sauce, tomatoes, whole30 recipe

Servings: 4 servings

Author: Don Baiocchi

Ingredients

• 1 tbsp. olive or avocado oil
• ⅓ cup diced shallots
• ¼ teaspoon fine sea salt, divided, plus more to taste
• 4 garlic cloves, peeled and diced
• 1 teaspoon anchovy paste
• ½ teaspoon red pepper flakes (optional)
• 1 pound ground lamb
• 1 tablespoon tomato paste
• 1 (14.5) oz. can whole peeled tomatoes
• 1 tablespoon balsamic vinegar
• 1 (8) oz. can tomato sauce
• 2 teaspoon dried mint
• freshly ground black pepper
• ¼ cup chopped fresh mint, divided

Serve with:

• 1 pound (16 oz.) gluten-free pasta, especially noodles like spaghetti, tagliatelle or linguine
• warm, soft polenta
• riced or mashed vegetables or veggie noodles (for Whole30)

Instructions

• Add the oil to a 12" skillet or large saucepan over medium heat.
• Once hot, add the shallots and ⅛ tsp. salt. Stir occasionally until the shallots are soft and translucent, about 5 minutes.
• Add the garlic, anchovy paste and red pepper flakes (if using) and stir for 30-60 seconds, until the garlic becomes golden and the paste has melted into the mixture. You can use the back of your spoon to mash the paste and spread it around.
• Add the ground lamb. Break up the meat into smaller and smaller chunks as it browns.
• As the lamb is browning, pour the can of whole peeled tomatoes and their juices into a bowl. Crush them by hand (careful, they squirt!) until they reach a chunky consistency. Add the balsamic vinegar to the empty can and swirl it around to pick up the last of the tomato juices and add it to the tomatoes.
• Once brown, scoot the lamb away from the middle of the pan and add the tomato paste directly to the pan. Stir the paste for 30-60 seconds until it starts to darken.
• Pour in the tomatoes and their juices, tomato sauce, dried mint and ⅛ tsp. salt and carefully stir through. Bring to a simmer and let it gently bubble for 5-10 minutes, until the sauce has slightly reduced and thickened to your liking. We're looking for a meat sauce with tomatoes here, not a tomato sauce with some meat in it. Taste and add salt, if necessary (I usually add another ⅛ tsp salt here).
• Stir in 2 tablespoons of the fresh mint and a good grinding of black pepper. Serve the sauce with any of the recommended pairings, sprinkling the rest of the fresh mint over the top.

Notes

No anchovy paste but you have anchovies? Use 2 anchovies instead, drained, rinsed, patted dry and minced.

The sauce can be made up to 5 days in advance and kept in the fridge. You can add the 2 tablespoons of fresh mint to the sauce either before chilling it or as you're heating it up again (I recommend the latter). Either way, I wouldn't add the last 2 tablespoons of fresh mint until just before serving.

The sauce can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Refer to the above options for how to include the fresh mint.

The recipe can easily be doubled or even tripled to feed a crowd, just make sure you use a large enough pot.

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