The Ultimate Weeknight Lamb Ragu Recipe
This is the absolute most delicious lamb ragu recipe. It's perfect to make when you're short on time, and it's a recipe that the whole family will love!
Equipment
- large skillet
Ingredients
- 1 whole onion, finely diced * I use sweet onion but any onion would work here.
- 4 cloves garlic (to taste), finely diced
- 4 Tbsp extra virgin olive oil
- 1 tsp red pepper flakes (to taste)
- 1 lb. ground lamb
- 3 tsp anchovy paste
- 1 Tbsp tomato paste
- 28 oz. San Marzano tomatoes (in tomato puree) (1 large can)
- salt * I use the Diamond Crystal brand.
- pepper
- 1/4 cup red wine (dry red wine) * This is completely optional. I don't typically add it, but red wine adds another layer of flavor and richness.
Instructions
- Heat a large skillet over medium heat. Drizzle a thin layer of extra virgin olive oil into the skillet. Once oil is shimmering and hot, sauté the diced onion. As the onion softens, add the diced garlic. Cook until the onion is translucent. Season with a pinch of salt and some black pepper. If you want to add the red pepper flakes, now is the time to stir them in.
- Next, add the anchovy paste and the tomato paste. Let the pastes sauté in the oil for about 1 minute to enhance the flavors. Stir them into the mixture until they dissolve.
- Add the ground lamb. Season with salt and pepper. Make sure to break up the meat and stir well to incorporate. Cook for about 6 minutes, or until the meat is browned. (You should also see some brown bits in the pan. These add to the flavor!). If you plan to add red wine, add a splash now so that it has time to cook down (about 5 minutes) and reduce.
- Add the San Marzano tomatoes. I prefer to use the whole tomatoes in puree because I find it makes for a thicker ragu. You can crush the tomatoes by hand, but I like to add them into the skillet and then use a a potato masher to gently crush the tomatoes. Add salt and pepper (and onion and garlic powders if you want the slightly stronger flavor, but it's not essential). Simmer for about 25-30 minutes.
- While the sauce is simmering on medium-low heat, cook your pasta. I love this dish with spaghetti, but it also goes great with rigatoni! Whatever pasta you choose to make, be sure you cook it al dente! Buon appetito!
Notes
