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Forget spending hours over the stove! This simple lamb ragu recipe proves you can achieve a rich, flavorful pasta dish suitable even for a busy weeknight. By using ground lamb, it delivers those satisfying savory notes without an all-day simmer. Using leeks alongside other aromatics provides a unique, delicate flavor base, making this lighter ragu stand out from the crowd. We recommend campanelle pasta specifically for its wonderful ability to hold onto this delicious sauce.
If you appreciate lamb but desire a quicker, lighter interpretation of ragu for a weeknight treat, this unique recipe is a must-try. Just add a green salad and enjoy!
Key Ingredients and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
GROUND LAMB: When shopping for ground lamb, look for a lean-to-fat ratio somewhere around 80/20. We also like grass-fed lamb, but as long as the ground lamb looks fresh with a vibrant pink or light red color, you’re all set. If you prefer to substitute ground beef, you can, but it’s generally leaner than lamb, so the resulting ragu might not be as rich or flavorful.
RED WINE: As always, never cook with a wine you wouldn’t drink, and for this recipe especially, you’ll want to avoid overly tannic reds. A nice Chianti, Merlot or Pinot Noir will all work in this dish.
LEEKS: Fresh leeks are key to the light spring flavor of this ragu. Leeks have a slightly grassy and vegetal note that distinguishes them from the more earthy or sharp flavors of other onions. Shallots would be the next best choice to substitute.
CAMPANELLE: We love this pretty, ruffly pasta for this dish, but you can certainly substitute other cuts like penne or rotini. Campanelle (“little bells” in Italian) isn’t just visually appealing – it also holds sauce extremely well, delivering more flavor in every single bite.
Overview
How to Make Simple Lamb Ragu
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
START SOME WATER BOILING AND SAUTÉ THE AROMATICS: Put a pot of salted water on the stove to boil for the campanelle. Warm some olive oil in a separate pan and sauté the carrots and onions until they soften. Then, toss in the garlic and cook just until it becomes fragrant.
BROWN THE GROUND LAMB: Next, add the ground lamb to the pan with the vegetables. Break it up with a spoon as it cooks until it’s nicely browned. If the lamb renders a lot of fat, drain it before continuing.
SIMMER THE RAGU: Stir in the tomatoes and red wine, season with salt and pepper, and let it all simmer together gently, stirring occasionally. This process builds the foundation for a delicious, simple lamb ragu.
COOK THE PASTA: While the ragu simmers, cook the pasta according to its package directions. Drain it well when it’s done and toss it with a little olive oil so it doesn’t stick.
ADD THE LEEKS: Just before you’re ready to serve, stir the leeks into the simmering ragu and cook just long enough for them to soften up. Give it a final taste, adjust the seasoning if needed, and mix in the fresh parsley.
FINISH THE DISH AND SERVE: To serve, divide the cooked pasta among four plates and generously spoon the finished lamb ragu right over the top. Serve it hot and enjoy!
More Ground Lamb Recipes
Craving more delicious ways to use ground lamb? We have two fantastic Moroccan-inspired dishes that pair lamb with North African flavors. The first, Moroccan lamb meatballs, are infused with warm spices and served in a vibrant sauce. Or, you can fire up the grill and try lamb kefta, perfectly seasoned skewers ideal for a summer barbecue. For more Mediterranean flavors like fresh herbs and tangy feta, our Greek lamb burgers are truly satisfying. Each of these recipes showcases the versatility of ground lamb and offers a delightful exploration of global cuisines.
Simple Lamb Ragu with Ground Lamb
Ingredients
- 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
Instructions
- Put a large pot of salted water on to boil for the pasta.
- 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.
- Add the lamb and cook, breaking up chunks with a spatula, until lightly browned, 5 minutes. Once browned, drain the rendered fat from the pan.
- Add the tomatoes and wine, season to taste with salt and pepper and simmer for 5 minutes, stirring occasionally.
- While the lamb simmers, cook the pasta according to package directions, drain and toss with a drizzle of olive oil.
- 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.
- Divide the pasta between 4 plates and top with the ragu. Serve immediately.
