Description
This Quick Lamb Ragù is a hearty and satisfying dish that’s perfect for a weeknight dinner. With ground lamb simmered in a rich tomato sauce, it’s great served over your favorite pasta.
Ingredients
2 tablespoons olive oil
plus more for drizzling
1 medium yellow onion
finely chopped
4 garlic cloves
finely chopped
Kosher salt and black pepper
Pinch of red-pepper flakes (optional)
2 anchovy fillets (optional)
2 tablespoons tomato paste
1 pound ground lamb
1 (28-ounce) can crushed tomatoes
12 ounces cooked pasta
noodles or tubes
for serving
A good hunk of Parmesan or pecorino
for serving
A small handful of marjoram
oregano or thyme
for serving (optional)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the chopped garlic, salt, black pepper, and red-pepper flakes (if using). Cook for another minute until fragrant.
- Add the anchovy fillets and tomato paste, cooking for an additional 2 minutes while stirring until the anchovies dissolve.
- Introduce the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
- Serve the ragù over the cooked pasta, drizzled with olive oil, and garnished with grated Parmesan or pecorino and herbs if desired.
Notes
For a richer flavor, allow the ragù to simmer longer. This dish pairs wonderfully with a side salad or garlic bread.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: Quick Lamb Ragù, lamb recipes, pasta sauce, weeknight dinner