Home / Sauces / Simple Lamb Ragù

Simple Lamb Ragù


Serves 4
1 lbPastene pasta of your choice
2 TbspPastene Extra Virgin Olive Oil
1onion, chopped
2 mediumcarrots, peeled and diced
2 stalkscelery, chopped
2 TbspPastene Minced Garlic
2 TbspPastene Tomato Paste
2 lbsground lamb
1/2 cupred wine
2 (28 ounce) cansPastene Kitchen Ready Tomatoes
1bay leaf
2 tspfreshly chopped thyme
2 tspfreshly chopped rosemary
2 tspfreshly chopped oregano
1/4 tspcrushed red pepper flakes
1/2 cuppeas, optional
parsley for garnish
Salt, to taste
Freshly ground black pepper, to taste


  • In a large pot over medium heat, heat oil. Add onion, carrots, and celery and cook until soft, 5 minutes. 
  • Add garlic and tomato paste and cook until fragrant, 1 minute more. 
  • Add lamb and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
  • Add red wine and cook until mostly reduced, 5 minutes more. Add tomatoes, then fill each can with ¼ cup water and swirl around to catch any extra juices and add to pot. 
  • Add fresh herbs, red pepper flakes, bay leaf, peas and season with salt and pepper. 
  • Bring to ingredients to a boil, then reduce heat and let simmer for 1 hour. Remove bay leaf. Season with more salt and pepper to taste. Add parsley for garnish. Serve over desired pasta!


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