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    Home > Recipe Index > Gluten free > Quick & Easy Lamb Ragu with Fresh Mint & Ricotta

    Quick & Easy Lamb Ragu with Fresh Mint & Ricotta

    Published: Mar 24, 2019 · Modified: Jan 13, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Lamb ragu over pasta in a bowl topped with ricotta cheese.
    Lamb ragu over pasta in a bowl topped with ricotta cheese.

    This quick and easy lamb ragu comes together in under an hour but has an irresistible cooked-all-day flavor thanks to a few simple techniques. It gets served with a dollop of creamy ricotta and a shower of fresh mint for a warming but vibrant dinner that's perfect year-round.

    Lamb ragu with Papperdelle in bowl with cheese and wine on the side

    Quick Lamb Ragu

    The ragu simmers for only 15-20 minutes but has a cooked-all-day taste due to a few simple techniques. 

    1. First, the meat is browned before the other ingredients are added. This gives it a jump-start and creates a rich flavor (all those brown bits on the bottom of the pan equal flavor!). This also allows you to drain off the fat, resulting in a much lighter, non-greasy sauce.
    2. Second, the vegetables are finely chopped, allowing them to cook quickly (this is key).
    3. Finally, the sauce is layered with simple ingredients that create a long-simmered flavor, such as tomato paste for umami sweetness, wine for brightness and a touch of cinnamon for warmth.
    Lamb ragu in skillet with wooden spoon

    Key ingredients:

    • Diced onions, carrots and celery provide vegetal sweetness, while garlic scents the sauce.
    • Whole peeled canned tomatoes have a better flavor in this sauce than diced tomatoes and break down better. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
    • Tomato paste gives the sauce umami richness.
    • Dry red wine lends complexity. I prefer something on the fruitier side, such as a Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
    • Ground cinnamon is the secret ingredient, lending the sauce sweet warmth.
    Process shot showing finely chopped onions, carrots and celery for the ragu

    How to make lamb ragu

    • Brown ground lamb in a large, straight-sided skillet. Transfer the lamb to a plate and discard the fat.
    • In the same skillet sauté finely diced onions, carrots and celery until tender.
    • Add garlic, a bay leaf and tomato paste, then pour in red wine. Cook until most of the wine is absorbed.
    • Slide the lamb back into the sauce and add a can of whole, peeled tomatoes and a touch of cinnamon.
    • Simmer the sauce for 15-20 minutes to allow the flavors to meld.
    Overhead shot of lamb ragu in bowl with papperdelle pasta, ricotta and mint.

    How to serve lamb ragu

    Spoon the ragu over your favorite pasta (I love papperdelle and penne) then sprinkle it with grated Pecorino Romano cheese (or Parmesan) and fresh mint. To take the dish over-the-top, add a dollop of creamy ricotta cheese. The cool creaminess of the ricotta perfectly balances the rich sauce.

    Close-up side angle showing pasta swirled around fork with ragu.

    Tips for this recipe

    • If you don't have a large straight-sided skillet (I love my Le Creuset braiser!) you can use a wide pot.
    • After browning the meat, drain off and discard the fat for a lighter, non-greasy sauce. 
    • Use a red wine that you would drink. I prefer a fruitier wine, such as Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
    • Whole, peeled canned tomatoes have a cleaner flavor than canned diced tomatoes and break down better in the sauce. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
    • If you don't have fresh mint you can use basil or parsley.
    Lamb ragu with fresh mint and ricotta over papperdelle in bowl

    FAQs

    How can I speed up my ragu?

    Two techniques will speed up any ragu. First, brown the meat before adding the vegetables, which will build flavor quickly and give the sauce a jumpstart. Second, finely chop the vegetables so that they cook evenly and fast.

    Can you make the ragu ahead?

    Yes! The ragu gets even better with time and can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat it gently before serving.

    What wine goes with lamb ragu?

    A fruity, dry red wine, such as Pinot Noir, Zinfandel or a lighter style Cabernet Sauvignon all pair wonderfully with lamb ragu. Use the same wine in the sauce that you plan on drinking with dinner.

    What should I serve with ragu?

    Serve the ragu with a big green salad for a delicious meal that's just as fitting on a weeknight as it is for a special occasion.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other pasta recipes to try:

    • Customizable Creamy Pasta Bake
    • Broccoli Pasta with Gremolata
    • Italian Tuna Pasta Salad
    • Spaghetti with Corn & Bacon
    • Thai Style Peanut Noodles

    Easy desserts you might like!

    • No Bake Creamy Lemon Pie
    • Cherries in Port with Fresh Ricotta
    • Homemade Dark Chocolate Pudding
    • Healthy Carrot Cake with Maple Cream Cheese Frosting

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the Recipe!

    Lamb ragu with Papperdelle in bowl with cheese and wine on the side
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    Lamb Ragu with Mint & Fresh Ricotta

    This ragu simmers for only 15-20 minutes, but has a cooked-all-day taste. Make sure to chop the vegetables nice and small so that they cook quickly and evenly.  The ragu gets served with papperdelle pasta (but any pasta shape will do—penne is another personal favorite) and is showered with grated Pecorino, a sprinkle of fresh mint and a dollop of creamy ricotta (be sure to use a good quality fresh ricotta, nothing with gums or fillers).  It’s comfort food at its most elegant and easy.  The ragu also makes for a fabulous lasagna when layered with goat cheese, lasagna noodles, spring peas and Pecorino.  If you have the time, make the ragu in the morning or the day before—it only gets better as it sits.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Italian
    Keyword: easy lamb pasta recipe, lamb ragu recipe, quick lamb ragu
    Servings: 4 people
    Author: Nicki Sizemore

    Ingredients

    • 2 tablespoons extra virgin olive oil, divided
    • 1 pound ground lamb
    • 1 medium onion, finely diced
    • 1 medium carrot, finely diced
    • 1 celery stalk, finely diced
    • Salt and freshly ground black pepper
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 1 tablespoon tomato paste
    • 1 cup red wine
    • 1 28- ounce can whole peeled tomatoes, preferably San Marzano
    • ⅛ teaspoon ground cinnamon

    For Serving

    • 12 ounces papperdelle pasta (or any pasta shape you like)
    • ½ cup freshly grated Pecorino Romano cheese, plus more for serving
    • ¼ cup chopped fresh mint, plus more for serving
    • Fresh ricotta cheese
    • Good quality extra virgin olive oil for drizzling

    Instructions

    Make the lamb ragu

    • In a large straight-sided skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the lamb. Cook, breaking up the meat with a wooden spoon, until evenly browned, about 5-7 minutes. Using a slotted spoon, transfer the lamb to a plate. Drain off and discard the fat.
    • Place the skillet back on the stove and reduce the heat to medium. Add the remaining tablespoon of olive oil, along with the onions, carrots and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
    • Add the garlic and bay leaf. Cook, stirring, until fragrant, 30 seconds. Add the tomato paste and give it a good stir to combine. Pour the wine into the skillet and bring to a boil, scraping up the brown bits on the bottom of the pan.
    • Slide the lamb back into the pan and cook until most of the wine is absorbed.
    • Scrape everything to one side of the pan and then pour the tomatoes and their juices into the other side. Using kitchen scissors, roughly chop the tomatoes. Give everything a good stir, then sprinkle in the cinnamon and some more salt and pepper.
    • Cook at a brisk simmer (adjusting the heat as necessary) for 15-20 minutes—stirring occasionally and breaking up the meat and tomatoes with a wooden spoon—until the vegetables are tender. Taste and season with additional salt and pepper as needed. Discard the bay leaf.

    Cook the pasta and serve

    • In the meantime, bring a large pot of water to a boil. Season the water with salt. Cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water. Drain the pasta, then transfer it back into the pot.
    • Pour the ragu over the pasta. Cook over medium heat, stirring the pasta to coat in the sauce, 1-2 minutes (or until the pasta is cooked through). Add a few splashes of the pasta water as needed to create a nice sauce (it should look a tad watery in the pan, as the sauce will continue to absorb once it’s plated). Remove the pot from the heat and stir in the grated Pecorino Romano cheese and the mint.
    • Twirl the pasta into shallow bowls and top with a bit more sauce and a dollop of fresh ricotta cheese. Drizzle good quality olive oil over the ricotta and sprinkle with mint. Serve with more Pecorino Romano on the side for grating. Devour!

    Notes

    Do Ahead: The ragu can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently before serving.
    Tips:
    • If you don't have a large straight-sided skillet (I love my Le Creuset braiser!) you can use a wide pot.
    • After browning the meat, drain off and discard the fat for a lighter, non-greasy sauce. 
    • Use a red wine that you would drink. I prefer a fruitier wine, such as Pinot Noir, Zinfandel or lighter style Cabernet Sauvignon.
    • Whole, peeled canned tomatoes have a cleaner flavor than canned diced tomatoes and break down better in the sauce. Instead of having to chop the tomatoes with a knife, I use kitchen scissors to snip them up right in the sauce.
    • If you don't have fresh mint you can use basil or parsley.

    More Gluten free

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)

    Reader Interactions

    Comments

    1. Diane says

      January 16, 2022 at 7:13 pm

      5 stars
      Your recipes are amazing!!! I’m so happy I found them/you.
      Thank you!!!

      Reply
      • Nicki Sizemore says

        January 17, 2022 at 8:10 am

        Hi Diane, your comment means so much to me. Thank you!!

        Reply
    2. andrea says

      June 02, 2021 at 9:01 pm

      5 stars
      so good... very comforting! & EZ! thank you.

      Reply
      • Nicki Sizemore says

        June 03, 2021 at 9:50 am

        Hi Andrea, I'm so glad you liked the ragu!!

        Reply
    3. George Sfeir says

      March 20, 2019 at 7:59 pm

      5 stars
      Absolutely delicious ?

      Reply
      • Nicki Sizemore says

        March 21, 2019 at 9:19 am

        I'm so happy you liked it!

        Reply

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    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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