This ragu is simple and delicious with a few quality ingredients that are robust in flavor. Quick Lamb ragu with pappardelle is perfect for anyone looking to elevate their dinner with something special.
Looking for some more easy pasta recipes? Try our Simple Pasta with Eggplant and Tomatoes or Pasta with Peas and Pancetta.
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Why this Recipe
Usually ragu is a 3-hour recipe but I wanted something that could still give the intense and complex flavors of ragu but under an hour. I'm a sucker for a good braise, don't get me wrong but sometimes, it's late on a weeknight, dinner needs to be made and I'm in the mood for lamb ragu that can be done after work.
The thing is, when you braise meat for a long time the collagen breaks down into gelatin. The gelatin is what gives you the smooth and thick texture of the sauce, like our short rib ragu or authentic bolognese, which is hard to replicate without adding cornstarch and water or gelatin. But we use a combination of red wine and tomato paste to make the sauce perfectly thick and delicious and make this a quick lamb ragu worth making.
Ingredient Notes & Substitutions
- Pappardelle. The mafalde or rigatoni are great options. I love a long noodle with ragu or bolognese so I think pappardelle or mafalde are your best choices.
- Pecorino Romano. If we're making lamb, we have to use pecorino instead of parmigiano. Go FULL lamb! I'm just kidding, sort of, but pecorino's salty and tangy flavor complements the flavors in lamb ragu.
- Mushrooms and Onions. Make sure to mince them small, especially the onions. Because this recipe is not going to be braised traditionally, we want everything to be cut as small as possible so that it softens.
- Lamb. You can substitute ground beef 85% lean for ground lamb.
*Please see the recipe card below for more information about ingredients.
How to Make Lamb Ragu with Pappardelle in Under an Hour
Step 1: In a large saucepan, add 1 tablespoon of olive oil and bring to medium heat. Once the oil is shimmering add the ground lamb in, breaking it apart into pieces by hand. Sprinkle with salt and let it cook undisturbed for 3-4 minutes.
Step 2: Break apart the lamb with a wooden spoon into small pieces until the lamb is just about browned. Remove from the pan and set aside with its juices. Do not strain. We need all that juice.
Step 3: Add 1 tablespoon olive oil back to the pan and then stir in the onions. Saute for 5 minutes, stirring often, or until slightly golden brown and translucent.
Step 4: Add the mushrooms. Saute for another 5-8 minutes or until mushrooms have softened. Then add the garlic and saute for 1 minute.
Step 5: Stir in the tomato paste until well combined. Let the tomato paste and vegetables cook for another 3 minutes. This will allow the tomato paste to caramelize and intensify in flavor.
Step 6: Add the red wine and chicken broth. Bring to a simmer and season with salt.
Step 7: Return the lamb to the pan and simmer on low for 30 minutes, stirring occasionally. Before adding the pasta, add butter and ¾ cup of starchy pasta water to the sauce. Stir well.
Step 8: Boil pasta 1 minute less than directed. Stir the pasta into the sauce until it is completely combined and let the sauce simmer for another minute or 2. Stir in the pecorino and serve!
This is the perfect under-an-hour weeknight meal because it is complete with meat, vegetables, and pasta, just like Pasta with Sausage and Broccoli Rabe. These types of meals are my favorite family weeknight meals because they are low-effort and quick!
Pro-Tips
- Sear the lamb. When you add the lamb to the saucepan, cook it undisturbed for a few minutes so that it develops a slight crust before you begin breaking it apart. This will add flavor to the pan and give you a better texture to the lamb.
- Tomato paste needs caramelization. When you add it to the pan, let it sit for a few minutes before adding in the red wine. It's okay if it looks like it's getting stuck to the pan. The red wine will deglaze and grab all that flavor stuck to the pan.
- Save pasta water to add to the sauce. While you're boiling the pasta, save a cup of pasta water and add it to the sauce before the pasta finishes cooking.
Recipe FAQs
Fresh is best but to reheat, add the pasta and the sauce to a saucepan with a tablespoon of butter. Heat on medium-low until cooked through.
Lamb, thick tomato sauce, mushrooms, and onions simmered together with red wine to make an intensely flavored sauce served over pappardelle or tagliatelle.
Ragu is typically braised for hours to break down the collagen in the meat. This recipe is quicker because we substitute tomato paste for whole tomatoes. We also used a high-quality locally sourced lamb that was very tender which made the sauce delicious.
What to serve it with
Serve this quick lamb ragu with pappardelle alongside a vegetable like Traditional Caesar Salad, Italian Lacinato Kale Recipe (Tuscan), or Sauteed Rapini with Garlic.
This is one of my favorite recipes because even on a weeknight, I can make and enjoy a delicious meal with my family. It's so important to sit down and enjoy a meal with family every day. Whether it's Sunday and you make Sunday Sauce and Italian Fried Meatballs or a quick weeknight meal like lamb ragu with pappardelle or Bucatini Amatriciana.
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I know we all love a good ragu, but let us know exactly what you thought by leaving a review below! It is super helpful for us! You can follow us on Instagram @vindelgiudice or on Tiktok @alwaysfromscratch.
📖 Recipe
Quick Lamb Ragu with Pappardelle
Equipment
- 1 large saucepan
- 1 4-6 qt pot
Ingredients
- 1 lb ground lamb
- 1 lb pappardelle or mafalde
- 1 cup red wine
- ¼ cup chicken broth
- 1 teaspoon salt
- ¼ cup pecorino romano
- 5 tablespoon tomato paste
- 6-8 mushrooms, chopped
- ½ onion, minced
- 3 cloves garlic, minced
- 3 tablespoon butter
- 2 tablespoon olive oil
- ¾ cup pasta water
Instructions
- In a large saucepan, add 1 tablespoon olive and bring to medium heat. Once the oil is shimmering add lamb in pieces. Let it cook undisturbed for 3-4 minutes. Sprinkle with salt. Break apart the lamb with a wooden spoon into tiny pieces until the lamb is browned. Remove from the pan, set aside.
- Add 1 tablespoon olive oil and the onions. Saute until soft, for about 5 minutes. Then add the mushrooms in and saute for another 5 minutes until mushrooms soften. Stir in the garlic. Let the garlic saute for 1 minute.
- Add the tomato paste and combine everything and let the tomato paste caramelize on the pan for 3 minutes. Then add the red wine and chicken broth. Bring to a simmer and then add the lamb back in. Simmer for 30 minutes.
- In the meantime, bring a pot of water to a boil and boil your pasta. When the pasta is just about finished, add about ¾ cup of pasta water to the sauce.
- Add the butter and pecorino romano and stir until well combined. Drain the pasta and add to the pan with the sauce. Stir to combine. Add extra pecorino romano and serve!
Notes
- Sear the lamb. When you add the lamb to the sauce pan, cook it undisturbed for a few minutes so that it develops a slight crust before you begin breaking it apart. This willadd flavor to the pan and give you a better texture on the lamb.
- Tomato paste needs caramelization. When you add it to the pan, let it sit for a few minutes before adding in the red wine. It's okay if it looks like it's getting stuck to the pan. The red wine will deglaze and grab all that flavor stuck to the pan.
- Save pasta water to add to the sauce. While you're boiling the pasta, save a cup of pasta water and add it to the sauce before the pasta finishes cooking.
Cissie
I love Lamb! I made this today for my dinner. I followed your recipe exactly. It is an easy recipe to follow and absolutely delicious. I will definitely be making again. I try to cook lamb 2 to 3 times a week. I additionally ed your recipe to my weekly rotation. Thank you for sharing.
Vinny
Definitely a quick recipe. Ragu is definitely a sauce that needs a long time to braise but I love to make this quick version on weeknights! Hope you enjoy!