We’re not want for speedy weeknight dinners and this 30 Minute Easy Lamb Ragu Recipe is perfect for spaghetti and more. Made with ground lamb from our Meat Club with Five Marys, I love how quickly this tomato and ground meat based sauce comes together. It’s perfect topped on spaghetti or any dried pasta you love.
This week we enjoyed it with a flavorful roast cauliflower puree that was truly the epitome of winter weeknight comfort food. Scroll down to see how we make this and print or pin the recipe card so you can make it too!
Why This Lamb Ragu Recipe Works for Spaghetti and More
You’ll love the simplicity of a ragu sauce, which is an Italian based meat sauce from tomatoes and ground or chopped meat, that can be simmered for a length of time. The longer we allow the sauce to simmer, the more pronounced the flavor will become. Though I will say, for a 30 minute dinner, this sauce is a flavor-filled one you’ll truly enjoy.
It’s a true Italian American classic sauce that is the perfect feels like it warrants special occasions but it’s truly easy to pull off on a winter weeknight when the chill in the air signals a desire for classic comfort found in many Italian recipes. You’ll appreciate this sauce for its versatile and adaptive nature that is also freezer friendly for efficient meal prep.
Ingredients for the 30 Minute Lamb Ragu
A classic beef ragu recipe relies on a simple set of ingredients, with tomatoes and the ground meat of choice, being essential. Here’s the list of simple ingredients we’ll need to make this delicious ragu spaghetti sauce:
- Ground lamb. We’re using the ground lamb we received in a recent Meat Club delivery from Five Marys Ranch. Joining this meat club (or meat CSA) has been a wonderful way to source locally raised meats and this ground lamb is delicious. Of course, in a ragu you can also use ground beef, ground pork, or even ground turkey.
- Aromatics. A mix of minced garlic and finely chopped onion set the stage for a flavorful sauce that oozes cozy comfort.
- 1 tablespoon olive oil. We won’t need a lot of oil here as the ground lamb will release a good amount of fat, but the olive oil helps in the initial cook of onions at the start.
- Anchovy paste. Okay, hear me out. I know there are some who don’t like the flavor of anchovies but trust me. It adds a depth of umami flavor that really adds value to this ragu and anchovy detractors won’t even notice it’s there. It literally melts into the sauce. I always have anchovy paste on hand to add umami accents to salad dressings (hello, Caesar) and sauces like this.
- Cabernet Sauvignon or your favorite red wine. We are making our way through tasting Napa Valley Cabernets and I’m loving this journey for us as there are so many vintners who are crafting delicious cabernets in the region. I also like zinfandel for this but will always encourage you to use whichever red wine you love and will want to use here for the best flavor.
- Canned crushed tomatoes. Crushed tomatoes help pave the way for this flavorful tomato sauce and my absolute favorite is from Bianco DiNapoli.
- Fresh Herbs and Crushed Red Pepper Flakes. Crushed red pepper add a warmth here that you’ll love and a mix of fresh parsley and mint add a bit of brightness to the end of the simmer time for the sauce. Mint and lamb pair beautifully together and a little mint goes a long way here.
How to Make This 30 Minute Lamb Ragu Recipe
I will preface this by saying if you have the time for a longer simmer for this pasta sauce, it definitely helps in further development of flavor. Additionally, leftovers the next day taste all the more delicious. That said, here’s how we’re whipping up this savory Italian ragu in 30 minutes with a few easy steps:
- Heat the tablespoon of olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add onions and cook, stirring occasionally, until the onions become translucent and softened, about 5 to 7 minutes. Add the minced garlic cloves and stir for one minute over medium heat until the garlic releases its aroma.
- Add the ground lamb and season with the 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Use a wooden spoon to break up the ground lamb. Cook the lamb until it begins to brown, about 5 to 7 minutes.
- Add the crushed red pepper flakes and anchovy paste and stir until well combined into the lamb. Add the red wine to deglaze the bottom of the pan then add the crushed tomatoes. Add half of the chopped fresh herbs.
- Give everything a good stir and taste to adjust for seasoning as desired. Bring sauce to a simmer and continue to cook on medium-low heat until sauce is thickened and the flavors meld together, about 10 to 15 minutes more.
- Serve the lamb ragu over cooked pasta, roast cauliflower puree, polenta, or mashed potatoes. Garnish with remaining fresh herbs and, if desired, a generous grate of parmesan cheese or pecorino Romano.
What to Serve with Lamb Ragu and Tips for Storage
This 30 Minute Lamb Ragu is a delicious meal the whole family will love for an easy weeknight dinner. And because it’s so versatile, here are ideas for what to serve with lamb ragu:
- Any dried pasta of choice! Penne, rigatoni, and tagliatelle pasta are a few of our favorites here.
- Mashed potatoes or polenta. I love the ways either of these soak up the meaty flavor of this lamb ragu.
- Roast cauliflower puree. We roast cauliflower floret with shallots and garlic then puree it in a food processor with a bit of vegetable or beef broth for a flavorful puree that is the perfect bed for our lamb ragu.
Tips for Storing Leftovers
Leftovers will keep well in the refrigerator stored in an airtight container for up to 5 days. You can also double this batch and freeze for future meals. Once the sauce has cooled to room temperature, portion out your sauce into a freezer-safe container. Label and date then store in the freezer for up to six months.
More 30 Minute Meals to Love
For more easy weeknight meals to inspire you, check out a few of our favorites below:
30 Minute Lamb Ragu for Spaghetti and More
Equipment
Ingredients
- 1 pound ground lamb
- 6 garlic cloves minced
- 1 cup finely diced yellow onion
- 1 tablespoon olive oil
- 1 teaspoon anchovy paste
- 1/4 cup Cabernet Sauvignon or your favorite red wine
- 1 28-ounce can crushed tomatoes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh parsley and mint leaves
Instructions
- Heat the tablespoon of olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add onions and cook, stirring occasionally, until the onions become translucent and softened, about 5 to 7 minutes. Add the garlic and stir for one minute until the garlic releases its aroma.
- Add the ground lamb and season with the 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook the lamb until it begins to brown, about 5 to 7 minutes.
- Add the crushed red pepper flakes and anchovy paste and stir until well combined into the lamb. Add the red wine to deglaze the bottom of the pot then add the crushed tomatoes. Add half of the chopped fresh herbs.
- Give everything a good stir and taste to adjust for seasoning as desired. Bring sauce to a simmer and continue to cook on medium-low heat until sauce is thickened and the flavors meld together, about 10 to 15 minutes more.
- Serve the lamb ragu over cooked pasta, roast cauliflower puree, polenta, or mashed potatoes. Garnish with remaining fresh herbs and, if desired, a generous grate of parmesan or pecorino Romano.
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