Lamb Ragu Over Tagliatelle
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This lamb ragu is a rich, slow-simmered pasta sauce made with tender braised lamb shoulder, tomatoes, red wine, and aromatic vegetables, served over tagliatelle for the ultimate comforting meal. The lamb becomes incredibly tender as it cooks low and slow, creating a deeply flavorful, hearty sauce perfect for entertaining. If you love cozy, lamb-forward dishes, try my spring lamb pasta with peas and greens or this gorgeous herb-crusted rack of lamb for your next gathering.
Why You’ll Love This Recipe
- Deep, slow-cooked flavor – The lamb simmers for hours, creating a rich and complex sauce.
- Perfect for entertaining – Make ahead and serve a crowd with ease.
- Comfort food classic – Hearty, cozy, and ideal for colder weather meals.
What’s the Difference Between Ragu and Bolognese?
Ragu and Bolognese are related, but they are not the same. Ragù is a broad term for Italian meat-based sauces that are slow-cooked with aromatics and tomatoes. Bolognese (or ragu alla Bolognese) is a specific type of ragu made with ground meat, milk, and a smaller amount of tomato. In simple terms, all Bolognese is ragu, but not all ragu is Bolognese.
Key Ingredients in This Recipe
- Lamb – This recipe used lamb shoulder meat. It comes from the shoulder of the lamb and since the muscles are worked hard it is ideal for braises and stews. Slowly cooking at a low heat makes the meat tender so it easily falls apart.
- Pasta – Long, wide and flat noodles are great for ragu recipes. While I use a thinner tagliatelle, pappardelle also work well for serving this sauce.
- Red wine – Red wine rounds out the flavor of this sauce. Use a dry red wine for the lamb ragu since it won’t overpower the dish by making it too sweet. While I will use just about any red wine in a pinch I prefer cooking with pinot noir. Never cook with a wine you wouldn’t drink!
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
After braising, remove larger chunks of lamb and shred them before returning to the sauce. This creates a more cohesive ragu texture and ensures the meat is evenly distributed throughout every bite without changing the cooking method.
Swaps and Substitutions
- Lamb shoulder: Substitute with lamb shank or even beef chuck for a similar braised texture.
- Tagliatelle: Use pappardelle, fettuccine, or rigatoni.
- Red wine: Substitute with beef broth for a non-alcoholic option.
- Crushed tomatoes: Use whole peeled tomatoes and crush by hand.
- Thyme: Swap with rosemary for a slightly more robust flavor.
Special Equipment
Heavy-bottomed Dutch ovens are ideal for making slow-simmered dishes like lamb ragu. They retain and distribute heat evenly, which helps build deep flavor as the lamb browns and the aromatics soften without burning. If you’re looking to invest in one, I recommend this Staub Cast Iron Round Cocotte.
How to Make Lamb Ragu Over Tagliatelle (Step-by-Step)
- Season the lamb. Pat the lamb dry using paper towels and season the meat on all sides with salt and pepper. To remove remaining moisture, lightly dust the lamb with flour, shaking off any excess.
- Heat oil and sear the lamb. Heat 2 tablespoons of the olive oil in a large heavy bottomed pot or 7-quart Dutch oven over medium-high heat. Sear the lamb until browned on all sides. Place the seared lamb on a paper towel-lined plate to allow excess fat to drain and set aside.
- Cook the vegetables. Return the pan to medium heat, then add the remaining olive oil and heat through. Add the onions, celery, and carrots and cook until the onions become translucent and the vegetables are tender, about 6 minutes.
- Deglaze the pan. Add the red wine to deglaze the pan, scraping up any bits of meat from the bottom of the pan using a spoon. Allow the wine to simmer and reduce by about half, for about 10 minutes.
- Cook the lamb ragu. Add the tomatoes with their liquid, thyme, bay leaves, and seared lamb. Cover the pot and simmer on low, stirring occasionally, until the lamb is tender, about 2 hours. Season to taste with salt and pepper.
- Cook the pasta. Bring a large pot of water to the boil; add salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot.
- Coat the pasta with the sauce. Ladle in the enough of the lamb ragu to coat the pasta, then stir in the crushed red pepper flakes.
- Serve. Divide the pasta among warmed pasta bowls, topping with extra sauce if desired. Sprinkle with Parmesan and serve.
How to Serve Lamb Ragu Over Tagliatelle
- As a main: Serve over tagliatelle or pappardelle with grated Parmesan.
- For entertaining: Plate in shallow bowls and finish with fresh herbs.
- With sides: Pair with crusty bread or a simple green salad.
- Alternative base: Serve over creamy polenta instead of pasta.
How to Store Lamb Ragu Over Tagliatelle
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the ragù (without pasta) for up to 3 months.
- Reheating: Warm gently on the stovetop, adding a splash of water or broth to loosen.
- Make ahead: Flavor improves after a day as the ingredients meld together.
FAQ – Frequently Asked Questions
Lamb shoulder is best for lamb ragu because it has enough fat and connective tissue to become tender during long cooking.
Yes. Lamb ragu tastes even better the next day as the flavors continue to develop.
Lamb ragu typically cooks for about 2 hours or longer, until the meat is fork-tender and easily shredded.
Wide noodles like tagliatelle or pappardelle work best because they hold the thick sauce well.
Yes. Lamb ragu freezes well for up to 3 months when stored separately from pasta.
Other Recipes to Try
If you loved the hearty, slow-simmered flavor of this lamb ragu, take a look at the following cozy reicpes:
- Braised Pork Ragu over Cavatelli and Burrata
- Spicy Calabrian Chili Beef Ragu
- Balsamic and Caramelized Onion Lamb Shanks
- French Onion Soup Pasta
- Braised Oxtail Ragu with Chile Gremolata
- Spring Lamb Pasta with Peas and Greens
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Lamb Ragu over Tagliatelle
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Equipment:
Ingredients:
- 4 pounds boneless lamb shoulder, diced into 1” pieces
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- 6 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 1 large carrot, diced
- 3 cups red wine
- 2 (28-ounce) each cans crushed tomatoes
- 5 fresh thyme sprigs
- 3 bay leaves
- 2 pounds tagliatelle pasta
- ½ teaspoon crushed red pepper flakes
- ½ cup grated Parmesan cheese, for serving
Instructions:
- Pat the lamb dry using paper towels and season the meat on all sides with salt and pepper. To remove remaining moisture, lightly dust the lamb with flour, shaking off any excess.
- Heat 2 tablespoons of the olive oil in a large heavy bottomed pot or 7-quart Dutch oven over medium-high heat.
- Sear the lamb until browned on all sides, 5 to 6 minutes total. Place the seared lamb on a paper towel-lined plate to allow excess fat to drain and set aside.
- Return the pan to medium heat, then add the remaining olive oil and heat through. Add the onions, celery, and carrots and cook until the onions become translucent and the vegetables are tender, about 6 minutes.
- Add the red wine to deglaze the pan, scraping up any bits of meat from the bottom of the pan using a spoon. Allow the wine to simmer and reduce by about half, for about 10 minutes.
- Add the tomatoes with their liquid, thyme, bay leaves, and seared lamb. Cover the pot and simmer on low, stirring occasionally, until the lamb is tender, about 2 hours. Season to taste with salt and pepper.
- Bring a large pot of water to the boil; add salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot.
- Ladle in the enough of the lamb ragu to coat the pasta, then stir in the crushed red pepper flakes.
- Divide the pasta among warmed pasta bowls, topping with extra sauce if desired. Sprinkle with Parmesan and serve.
Notes:
Nutrition:
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This was so disappointing. Even after 3 hours, the lamb was not tender. I added only 1 1/2 tins of the tomatoes and wish I’d added only one as it was soupy.
Hi Laurel, I’m so sorry to hear you found the recipe disappointing. Did you use the full amount of lamb? With 4 pounds of lamb there should me more than enough to be proportionate with the tomatoes. If it was soupy after a full three hours of cooking your stove may have been very low which didn’t give it enough time to reduce.