Lamb Ragu Bolognese w/ Rigatoni


lamb ragu

Serving Size: 4


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 3/4-1 pound ground lamb
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon crushed red pepper
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 1 cup tomato puree
  • 1/2-3/4 cups chicken broth
  • 1/2 cup ricotta cheese
  • 8 oz dried rigatoni
  • grated parmesan cheese, for sprinkling as garnish


  1. In a large pan, heat 2 tablespoons of the oil. Add the carrot, onion, and celery and cook over medium heat, stirring occasionally, until slightly softened, 5-8 minutes.
  2. Add the lamb, garlic salt, ground pepper, thyme, parsley, and crushed red pepper and continue to cook, making sure to break up lamb into small pieces 5-8 minutes.
  3. Stir in the tomato paste and mix into meat and veggie mixture well.
  4. Adjust heat to medium-low and add the wine and cook until evaporated, 5-8 minutes.
  5. Add the tomato puree and cover. Cook an additional 10 minutes on medium-low or low heat checking on the sauce frequently to make sure it’s not burning/sticking to the bottom of the pan.
  6. Add broth, cover again, and cook over low heat until the liquid is reduced, 20 to 30 minutes. Add more broth as needed to keep sauce at desired consistency.
  7. In a large pot of boiling salted water, cook the pasta until al dente (12-14 minutes for the rigatoni I used), then drain, shaking well.
  8. Plate the pasta.
  9. Add ricotta cheese to the meat sauce right before serving (but while still on the stove), stirring to mix into sauce and then spoon meat sauce on top of pasta.
  10. Top with parmesan cheese, parsley and more crushed red pepper, if desired.

Recipe adapted from here.


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