My wholesome Lamb Ragu recipe | Cook with me

Heat olive oil in a large pot over medium heat until shimmering.

Add diced onion, carrot, and celery; sauté until softened, about 5-7 minutes.

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

Increase heat to medium-high and add lamb shoulder; brown on all sides, about 8-10 minutes.

Pour in red wine and scrape up any browned bits from the bottom of the pot; simmer until reduced by half.

Add canned tomatoes, beef broth, bay leaves, thyme, and rosemary; stir to combine.

Season with salt and black pepper; bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours, stirring occasionally.

Remove lamb from the pot; shred the meat and discard bones and excess fat.

Return shredded lamb to the pot; stir to combine with the sauce.

Cook pasta according to package instructions; drain and reserve some pasta water.

Toss pasta with ragu, adding reserved pasta water as needed for desired consistency.

Serve hot, topped with grated parmesan cheese.

Spice Level:

Dietary

Allergens