Lamb Ragu with Pasta
Ground lamb simmered with red wine, tomatoes, and rosemary over pappardelle — the special-occasion pasta that costs less than a pizza delivery
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 1.5 lb ground lamb
- 1 lb pappardelle pasta
- 28 oz crushed tomatoes
- 1 large diced onion
- 4 cloves minced garlic
- 1 tsp dried rosemary
👨🍳 Instructions
- 1Brown lamb in a Dutch oven over medium-high heat, 6–8 min — drain fat
- 2Add onion and garlic, cook 3–4 min
- 3Add rosemary, oregano, and stir 1 min
- 4Pour in crushed tomatoes and a splash of red wine (optional)
- 5Simmer uncovered 40 min, stirring occasionally, until sauce thickens
- 6Cook pasta in salted water, toss with ragu
- 7Serve with pecorino romano
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →