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Lamb Ragu

A rich, hearty, and nearly effortless ragu.


2-4T olive oil
1 lb ground lamb
1 onion, chopped
salt and red chili flakes, to taste
1/2 cup finely chopped carrot
1/2 cup finely chopped celeriac
3 cloves minced garlic
1 t dried rosemary
1 cup red wine (optional)
2 cups chicken broth
1 jar Ugly Tomato sauce

Warm olive oil in a heavy-bottomed pan and brown the lamb.

Drain away the excess fat and transfer the lamb to a bowl.

Add another 1-2 tablespoons of olive oil to the same pan, add the onion, season, and cook until it begins to soften.

Then add carrots and celeriac and cook for another 5 minutes.

Add  garlic and rosemary and saute until fragrant.

Return the lamb to the pan and mix to combine.

Add a glass of red wine, if using.

Once reduced, add chicken broth and tomato sauce, stir, and let simmer on medium-low heat, uncovered, for 2-3 hours, adding more broth or water if it starts to dry out.

Taste and adjust seasoning.

Serve atop taglietelle or pappardelle, with some grated gouda.