Italian Lamb Ragù (Ragu di Agnello)

This Italian lamb ragu (ragu di agnello) is slow-cooked with lamb, tomatoes, and fresh herbs until rich and tender. Serve with pappardelle or your favorite pasta for the ultimate Italian comfort food.

If you like this recipe, then you will love my bolognese sauce and my easy tomato sauce!

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Hi! I am so excited to share my Italian Lamb Ragu because it is truly one of the most comforting pasta dishes I make. Slow-cooked with tender lamb, tomatoes, and herbs, this ragu di agnello is rich, hearty, and full of authentic flavor.

I love serving this lamb ragu with pappardelle or tagliatelle, but it also works beautifully with rigatoni or any short pasta. The sauce clings to every bite, making it the perfect pasta dish for Sunday dinners or when you want something special.

What makes this lamb mince ragu so good is the depth of flavor you get from simple ingredients slowly simmered together. It is an easy lamb ragu recipe that feels restaurant-worthy but is made right at home in your own kitchen.

Ingredient Notes:

• Olive oil – I always start with good extra virgin olive oil. A drizzle at the end adds a lovely glossy finish to the sauce.
• Onion – I like using a sweet onion because it softens into the sauce and adds a gentle sweetness. Chop it finely so it almost melts away while cooking.
• Anchovies – I sometimes add a few anchovy fillets for depth of flavor. They melt right into the sauce and give it that extra savory kick, but you can leave them out if you prefer.
• Fresh tomato – I like to add one fresh tomato along with the canned tomatoes. It gives a brightness and freshness to the ragu.
• Ground lamb – I used one pound of sustainable, farm-raised ground lamb. It has such a rich flavor and works beautifully in this ragu di agnello.
• Wine – Either white or red wine will work. I use whatever I have open, and it always adds depth and balance to the sauce.
• Crushed tomatoes – A big can of good-quality crushed tomatoes forms the base of this lamb ragu. I always swirl a little water in the can to catch every last bit of flavor.
• Pasta – I served this with fettuccine, but any pasta works well. I especially love it with wide ribbons of pappardelle or tagliatelle.
• Parmegiano Reggiano – Freshly grated cheese is a must for finishing the dish. You could also use Pecorino Romano if that’s what you have on hand.
• Herbs – I sometimes add a handful of fresh marjoram, oregano, or thyme before serving. It brightens the sauce and makes it feel extra special.

Italian Lamb Ragu Step-by-Step

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, season with salt and pepper, and cook until soft and translucent, about 5–8 minutes. Stir in the anchovies, if using, and cook for another 2 minutes until they melt into the oil.
2. Add the ground lamb and the chopped fresh tomato. Season again with a little salt and pepper. Break up the meat with a wooden spoon and cook until the lamb starts to brown and sizzle in its own fat, about 8 minutes.
3. Pour in the white or red wine and stir, scraping up any browned bits from the bottom of the pot. Let it cook for a couple of minutes until the wine reduces slightly.
4. Stir in the crushed tomatoes. Fill the empty tomato can about three-quarters with water, swirl it to loosen any remaining tomato, and add that to the pot. Season to taste.
5. Reduce the heat to low and let the sauce simmer gently for 1 ½–2 hours, stirring occasionally. If the sauce thickens too much, add a splash of water (about ¼ cup at a time).
6. Cook the pasta according to package directions until al dente. Drain well, then toss the pasta with some of the ragu to coat it beautifully.
7. Serve the pasta with an extra drizzle of olive oil, a good grind of black pepper, and plenty of freshly grated Parmegiano Reggiano. Scatter over fresh herbs if you like, and enjoy.

How long to cook ragu' meat sauce?

Alison suggests cooking it in less than an hour. That is not a true ragu', as it doesn't give the sauce enough time to develop its flavors. I like to cook my sauces with meat a little longer. I made this sauce in about 2 hours.

The longer the sauce simmers, the longer the flavors develop. If you have time to give it a slow simmer, you will love the sauce even more! Since most of the North has been hit with more snow, this is definitely the kind of sauce to cozy up to on a cold winter's day.

IF you want to cook the sauce for a short time, it's simply called a meat sauce.

What pasta to serve with this ragu?

You could serve this sauce with whatever thicker pasta shape you like. But it goes great with tube shaped pasta like:

• penne
• bucatini
• tubini
• tortiglioni

Tips to make the best Fettuccine with Weeknight Lamb Ragù Recipe

• Change up the herbs to your taste.
• I used white wine, as that was what I had on hand opened. It gave a nice flavor to the sauce.
• Most of us are anchovy fans. If you feel you can't sneak them into the sauce for your family, it's fine to leave out.
• I certainly did not have time today to whip up my own pasta, but if you are feeling ambitious you have to try this homemade fettuccine recipe!
• I've seen recipes where they add ricotta on top. We are totally content with some grated Parmegiano Reggiano or Pecorino.

FAQ'S

Some other Italian recipes to try:

• Italian Meatloaf with Hardboiled Eggs-Polpettone
• Instant Pot Italian Pork Roast
• Italian Lentil Soup
• Rosemary Grissini-Easy Italian Breadsticks

Did you make this and love it? Please RATE THE RECIPE below:)

I would LOVE IT if you could leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.

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Easy Lamb Ragu (Ragu di Agnello)

This Italian lamb ragu (ragu di agnello) is slow-cooked with lamb, tomatoes, and fresh herbs until rich and tender. Serve with pappardelle or your favorite pasta for the ultimate Italian comfort food.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: dinner, lunch

Cuisine: Italian

Keyword: lamb, lamb ragu, ragu

Servings: 6

Calories: 238kcal

Ingredients

• 2 tablespoons olive oil plus more for drizzling
• 1 medium sweet onion finely chopped
• sea salt and black pepper
• 4 anchovy fillets optional
• 1 large fresh tomato chopped
• 1 pound ground lamb I used sustainable farm raised
• ½ cup white wine or red
• 1 28- ounce can crushed tomatoes
• 12 ounces cooked pasta noodles or tubes for serving (I used fettuccine)
• Parmigiano Reggiano for serving
• A small handful of marjoram oregano or thyme for serving (optional)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, season with salt and pepper, and cook until soft and translucent, about 5–8 minutes. Stir in the anchovies, if using, and cook for another 2 minutes until they melt into the oil.
2. Add the ground lamb and the chopped fresh tomato. Season again with a little salt and pepper. Break up the meat with a wooden spoon and cook until the lamb starts to brown and sizzle in its own fat, about 8 minutes.
3. Pour in the white or red wine and stir, scraping up any browned bits from the bottom of the pot. Let it cook for a couple of minutes until the wine reduces slightly.
4. Stir in the crushed tomatoes. Fill the empty tomato can about three-quarters with water, swirl it to loosen any remaining tomato, and add that to the pot. Season to taste.
5. Reduce the heat to low and let the sauce simmer gently for 1 ½–2 hours, stirring occasionally. If the sauce thickens too much, add a splash of water (about ¼ cup at a time).
6. Cook the pasta according to package directions until al dente. Drain well, then toss the pasta with some of the ragu to coat it beautifully.
7. Serve the pasta with an extra drizzle of olive oil, a good grind of black pepper, and plenty of freshly grated Parmegiano Reggiano. Scatter over fresh herbs if you like, and enjoy.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Change up the herbs to your taste.
• I used white wine, as that was what I had on hand opened. It gave a nice flavor to the sauce.
• Most of us are anchovy fans. If you feel you can't sneak them into the sauce for your family, it's fine to leave out.
• I certainly did not have time today to whip up my own pasta, but if you are feeling ambitious you have to try this homemade fettuccine recipe!
• I've seen recipes where they add ricotta on top. We are totally content with some grated Parmegiano Reggiano or Pecorino.

Nutrition

Calories: 238kcal | Carbohydrates: 5g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 53mg | Potassium: 292mg | Fiber: 1g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

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