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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.
PASTA: We love campanelle (“little bells” in Italian) for this dish. It’s a pretty, ruffled pasta that holds sauce really well. You can substitute other ridged or spiral cuts like penne or rotini, which are easier to find.
Overview
How to Make Simple Lamb Ragu
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
This easy ground lamb dish can be on the table in less than 45 minutes and still deliver much of the savory flavor you’d expect from a traditional ragu. Start by sautéing a combination of onion, carrot, and garlic in olive oil, then add the lamb and cook until nicely browned.
Stir in diced tomatoes and a splash of wine, and let the mix simmer to develop flavor. While the ragu cooks, get the pasta going, then finish the sauce with sweet, tender leeks and a handful of parsley for freshness.
To serve, divide the cooked pasta among four plates and generously spoon the finished lamb ragu right over the top. Serve with a salad and some crusty bread to round out the meal. 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.
Quick 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 pasta, campanelle, 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.
