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Simple Lamb Ragù

We love a hearty meat sauce for topping our spaghetti or pasta of your choice. Lamb changes things up a bit and is even more tender than beef. This ragù is perfect for making a big batch on Sunday night and freezing any leftovers for when your pasta cravings!
Prep Time20 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: American
Keyword: Lamb, Pasta
Servings: 8 servings


  • 2 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 lb ground lamb
  • 2 cups red wine
  • 2 (28-oz) cans crushed tomatoes 
  • 2 tsp freshly chopped thyme
  • 2 tsp freshly chopped rosemary
  • 2 tsp freshly chopped oregano
  • 1/4 tsp crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  • In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute more. Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
  • Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot. Add fresh herbs, red pepper flakes, and season with salt and pepper. 
  • Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.