Description
Lamb Ragu d’Abruzzo is a rich, slow-cooked Italian sauce with tender ground lamb, tomatoes, and aromatic herbs, perfect for pasta or polenta.
Ingredients
Scale
- 1 lb ground lamb
- 2 cups crushed tomatoes (preferably high-quality or fresh)
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, finely chopped
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon red pepper flakes (optional, for heat)
- Olive oil for cooking
- Salt and black pepper, to taste
Instructions
- Prepare the soffritto: Heat olive oil in a large pan over medium heat. Add the chopped onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables are soft and translucent.
- Brown the lamb: Add the ground lamb to the pan. Use a wooden spoon to break it up, and cook until the meat is browned and slightly crispy.
- Add tomatoes and broth: Stir in the crushed tomatoes and chicken broth, followed by the rosemary, thyme, and bay leaves. Bring to a simmer.
- Simmer the sauce: Cover and let the sauce simmer on low heat for about 45 minutes, stirring occasionally. If using a slow cooker, cook on low for 8-12 hours for maximum flavor.
- Adjust sauce consistency: If the sauce is too watery, leave it uncovered to simmer for an additional 15-20 minutes to thicken.
- Serve: Pair with pappardelle, tagliatelle, or other hearty pasta. Garnish with freshly grated Pecorino Romano or Parmesan and a drizzle of olive oil.
Notes
- For extra flavor, let the ragu rest in the fridge overnight, as the flavors intensify.
- You can replace fresh rosemary with dried rosemary—just use half the amount.
- The ragu stores well in the fridge for up to 5 days or can be frozen for up to 3 months. Reheat gently on the stove with a splash of water or broth.
- The dish can also be served with creamy polenta or soft gnocchi for a different twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main dish
- Method: Stovetop or slow cooker
- Cuisine: Italian
Nutrition
- Serving Size: portion
- Calories: kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg
Keywords: Lamb ragu, Italian pasta, Abruzzo, slow-cooked, Mediterranean, hearty sauce, comfort food