Lamb Ragu Over Campanelle

A quick and easy ragu made with ground lamb is a nice alternative to meatballs for serving over pasta. The red wine and tomatoes complement the robust, meaty flavor of lamb quite nicely and served with a green salad, this dish makes a hearty meal.

Lamb Ragu Over Campanelle

Lamb Ragu Over Campanelle

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This easy ground lamb ragu, flavored with red wine, tomatoes and leek makes a nice change from ordinary pasta with meatballs.


  • 1 lb ground lamb
  • 2 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1-1/2 cups diced tomatoes
  • 1/2 cup red wine
  • 1 medium leek, sliced
  • 3 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 8 ounces campanelle (bells), penne or rotini


  1. Put a large pot of salted water on to boil for the pasta.
  2. Heat the olive oil in a pan over medium heat and add the carrot and onion. Sauté until the carrot is soft and the onion translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes longer.
  3. Add the lamb and cook, breaking up chunks with a spatula, until lightly browned, 5 minutes. Add the tomatoes and wine, season to taste with salt and pepper and simmer for 5 minutes, stirring occasionally.
  4. While the lamb simmers, cook the pasta according to package directions, drain and toss with a drizzle of olive oil.
  5. Add the leeks to the ragu and cook just long enough for them to soften, 2 to 3 minutes. Taste and adjust the seasoning if necessary. Add the chopped parsley just before plating.
  6. Divide the pasta between 4 plates and top with the ragu. Serve immediately.