Lamb Ragù Recipe

A beautiful take on the Italian ragu, this recipe is a true labour of love that brings a touch of Italian authenticity to your table. The whole dish is made completely from scratch, from the rich, deeply flavoured meat sauce to the freshly made pasta. Slow-cooked for hours, the ragu features a blend of finely ground beef, aromatic vegetables, and a robust tomato base, simmered with red wine and herbs to achieve a complex, mouthwatering taste. The sauce is carefully balanced with just the right amount of seasoning, creating a hearty and satisfying meal. Accompanied by tender, homemade pasta that perfectly absorbs the savoury sauce, this ragu is a celebration of Italian culinary tradition. Serve it with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread for an unforgettable dining experience. Ideal for a cosy family dinner or an impressive gathering with friends, this ragu showcases the artistry of traditional Italian cooking.

📝 Ingredients

• 2500 g Lamb Shoulder
• 1 Onion
• 1 Carrot
• 1 Stick Celery
• 3 Clove Garlic
• 3Sprig Thyme
• 1 tbsp Tomato Purée
• 250 ml Red Wine
• 1 Chopped Tomatoes
• 1 L Chicken Stock
• 25 g Parsley
• 200 g Parmesan
• 400 g Tagliatelle
• Salt
• Olive Oil

👨‍🍳 Instructions

1. 1Preheat the oven to 130ºC/266ºF.
2. 2Place a large casserole pot over a high heat and add a good glug of oil. Season the lamb generously with salt and sear off the lamb shoulder until well browned, then remove from the casserole pot.
3. 3Peel and roughly chop the onion, carrot, celery and garlic. Add the vegetables and thyme sprigs to the casserole pan and cook until soft and well coloured.
4. 4Add in the tomato paste and cook for one minute. Then add the wine and reduce by half. Once reduced, add the tomatoes and stir to break them up.
5. 5Add the lamb into the pan, cover with chicken stock and bring to the boil. Place a lid on the casserole pan and cook in the oven until tender and flaking away from the bone. This will take around 4-5 hours.
6. 6When the lamb is ready, remove the casserole pan from the oven and allow to cool. Take the lamb out of the casserole dish and strain the liquid into a saucepan. Whack the saucepan onto the heat and reduce until thick.
7. 7Once the lamb is cool enough to handle, shred down the meat and fold through the thickened sauce.
8. 8Place your meat sauce (the ragu) into a frying pan and heat gently.
9. 9Get your pasta on. Once al dente, drain the pasta making sure to reserve a generous splash of the pasta water.
10. 10Toss the pasta through the ragu and add the chopped parsley. Stir through the pasta water and keep tossing to create a lovely rich sauce.
11. 11Serve up on warmed plates and grate over your parmesan cheese. Enjoy!