Simmered Lamb Ragu with Sweet Peppers

Ingredients

• 680 g (1.5 lb)ground lamb
• 30 ml (2 tablespoons)olive oil
• 1 largeonion, diced
• 3 clovesgarlic, minced
• 2 mediumsweet red or yellow bell peppers, diced
• 400 g (14 oz)diced tomatoes
• 240 ml (1 cup)chicken or beef broth
• 15 g (1 tablespoon)tomato paste
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• to tastesalt and pepper

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a pot over medium heat.

2. 2

   Soften the onion

   Add the diced onion and cook until translucent.

3. 3

   Add the garlic

   Stir in the minced garlic and cook for 1 minute, until fragrant.

4. 4

   Raise the heat

   Turn the heat up to medium-high and add the ground lamb.

5. 5

   Brown the lamb

   Cook for about 5–7 minutes, breaking up the lamb with a spatula, until browned.

6. 6

   Cook the peppers

   Stir in the diced peppers and cook for 3–4 minutes, until slightly softened.

7. 7

   Add the liquids

   Add the diced tomatoes with their juice, the broth and the tomato paste.

8. 8

   Season the ragu

   Stir in the oregano, thyme, salt and pepper.

9. 9

   Bring to a simmer

   Bring the mixture to a gentle boil, then lower the heat to a simmer.

10. 10

    Cover and cook

    Cover the pot and simmer for at least 60 minutes, stirring occasionally.

11. 11

    Check the seasoning

    Taste the ragu and adjust the seasoning as needed.

12. 12

    Check the texture

    The ragu is ready when it is thick and the lamb is tender.

13. 13

    Serve warm

    Serve over your choice of pasta, polenta or bread.

What is lamb ragu?

Ragu is an Italian-style meat sauce, typically cooked slowly so its flavours meld and the meat becomes tender. This version uses ground lamb rather than larger pieces of meat, with sweet peppers adding colour and a mild sweetness.

Tomatoes and broth give the lamb a savoury base, while oregano and thyme bring herbal notes. The long, covered simmer helps the sauce become cohesive and thick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 12g carbs, 28g fat.

The lamb supplies most of the protein and fat, while the onion, peppers and tomatoes contribute some carbohydrates. Serve a moderate amount of ragu over pasta or polenta and add vegetables or salad to balance the plate.

Build the flavour in stages

Onion first: cook it until translucent to soften its sharpness before adding the meat. Garlic follows for just a minute, so it releases its aroma without having time to burn.

Lamb next: brown it over medium-high heat and break it into small pieces as it cooks. This gives the finished sauce an even texture.

Choosing the peppers and tomatoes

Sweet peppers: red or yellow peppers work well here and soften into the sauce without adding much heat. Dice them evenly so they cook at roughly the same rate.

Tomatoes: use the can’s juice as well as the diced tomatoes; it contributes liquid and tomato flavour. Tomato paste deepens that flavour, while broth helps the sauce simmer.

Keep the simmer gentle

Once the pot reaches a gentle boil, lower the heat and keep it at a steady simmer. A covered pot limits evaporation while the lamb cooks for at least 60 minutes.

Stir occasionally, especially around the bottom of the pot, to help prevent sticking. If the sauce is still loose at the end, continue cooking until it reaches the thickness you want.

How to tell when it is ready

Texture cue: the finished ragu should look thick rather than soupy, and the lamb should be tender. Taste it before serving and adjust the salt and pepper if needed.

The recipe takes 110 minutes in total, including the simmer. Allow enough time for the slow cook rather than relying only on the initial browning to develop the sauce.

Ways to serve it

Pasta or polenta: both make a filling base for the thick sauce. Bread is another option for serving alongside it.

For a more balanced plate, add a green salad or a portion of cooked vegetables. Keep the ragu warm while you prepare your chosen accompaniment.

Recipe notes & tips

• Dice the onion and peppers before heating the oil so they are ready to add in sequence.
• Break the lamb into small pieces as it browns for a more even texture.
• Keep the heat gentle during the long simmer to avoid boiling the sauce hard.
• Stir occasionally, checking the base of the pot for any sticking.
• Taste the sauce near the end and adjust the salt and pepper to suit.

Variations

• Use different broth: choose either chicken or beef broth, as listed, to suit your preference.
• Adjust the herbs: vary the balance of oregano and thyme while keeping the sauce's Italian-style flavour.
• Make it spicier: add a pinch of chilli flakes for gentle heat.
• Serve with polenta: spoon the ragu over polenta instead of pasta.
• Add a green side: serve with cooked greens or a salad for contrast.

Common mistakes to avoid

• Burning the garlic: cook it for only 1 minute before adding the lamb.
• Skipping the browning: break up and brown the lamb before adding the peppers and liquids.
• Boiling too hard: lower the heat after the gentle boil so the sauce simmers steadily.
• Letting the base stick: stir occasionally during the covered cooking time.
• Serving it too thin: simmer until the sauce is thick and the lamb tender.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan until piping hot, stirring occasionally; add a splash of broth or water if the sauce has thickened too much.

Frequently asked questions