Quick Lamb Ragu

A rich, comforting, and deeply savory ragu made with tender ground lamb simmered in a garlic-infused tomato sauce with fragrant herbs. Quick enough for a weeknight dinner yet luxurious enough for a special weekend meal, served over your favorite pasta.

Prep Time10

Cook Time25

Total Time35

Servings: 4

Calories: 420kcal

Author: The Simply Healthy Life

Ingredients

1.5 lbs (680g) ground lamb

2 tbsp extra virgin olive oil

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 cup crushed canned tomatoes

1/2 cup beef broth (or dry red wine)

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried rosemary (or 2 tbsp fresh rosemary, chopped)

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

Fresh parsley, chopped (for garnish)

Instructions

🟢Brown the Lamb:

Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground lamb, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until nicely browned and fully cooked through. Drain excess fat if necessary.

🟢Sauté Aromatics:

Add the diced yellow onion and minced garlic to the skillet with the lamb. Cook for 3 to 4 minutes until the onions become translucent and fragrant.

🟢Simmer the Sauce:

Stir in the tomato paste, crushed canned tomatoes, beef broth (or red wine), dried oregano, dried rosemary, kosher salt, and black pepper. Bring the mixture to a gentle boil.

🟢Thicken the Ragu:

Reduce the heat to low, cover the skillet, and let it simmer for 15 minutes, stirring occasionally, until the sauce thickens into a rich, cohesive meat sauce.

🟢Garnish & Serve:

Remove from heat, garnish with freshly chopped parsley, and serve hot over your favorite pasta or polenta.

Notes

Meat Alternative: Replace ground lamb with ground beef or ground turkey for a different flavor profile.
Liquid Swap: Replace beef broth with dry red wine to add a deeper, traditional Italian depth to the sauce.
Herb Variation: Replace dried rosemary and oregano with Italian seasoning or fresh basil leaves.