Quick Lamb Ragù

By Alison Roman

Quick Lamb Ragù
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
Total Time
45 minutes
Rating
5(4,233)
Comments
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A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a mix of all three. Whatever you do, try not to skip the anchovies — they add a depth of flavor typically achieved by a long simmer, and anchovy-haters won't even know they are there.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons olive oil, plus more for drizzling
  • 1medium yellow onion, finely chopped
  • 4garlic cloves, finely chopped
  • Kosher salt and black pepper
  • Pinch of red-pepper flakes (optional)
  • 2anchovy fillets (optional)
  • 2tablespoons tomato paste
  • 1pound ground lamb
  • 1(28-ounce) can crushed tomatoes
  • 12ounces cooked pasta, noodles or tubes, for serving
  • A good hunk of Parmesan or pecorino, for serving
  • A small handful of marjoram, oregano or thyme, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

552 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 54 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 25 grams protein; 703 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovies, if using, and cook for a minute or two, just to toast the spices and melt the anchovies.

  2. Step 2

    Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.

  3. Step 3

    Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.

  4. Step 4

    Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.

  5. Step 5

    Serve sauce mixed into and over pasta with plenty of cheese for grating over the top, scattered with a small handful of marjoram, oregano or thyme leaves if you like.

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Ratings

5 out of 5
4,233 user ratings
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Comments

anne gordon

o anchovies anchovies I do love you so could never turn vegan this much I know

Madeline

A nice dish that comes together easily. I think the lamb is key here as it adds a complexity that beef and pork can lack. I added a bit more red pepper and anchovy. I also hand crushed san marzano canned tomatoes so they are less uniform and more rustic. Next time I would simmer with a Parmesan rind. I served with pappardelle which was good. A dollop of ricotta on top would be amazing next time!

orbisdeo

The title was so screwball that I read the article. “Ragu”?...just a super thick pasta sauce looking for a name. Picking apart and spreading quickly and evenly the ground lamb in a very shallow covering of water in a saucepan already brought to a simmer will leach away most of the fat. Remove the meat as it just begins to pinken, and the flavor will not be diminished. The addition of water is a mistake. Try a 1/4 C of red wine with very finely chopped sage and reduce. “Bucatini!”

Gina Gleason

Absolutely LOVED this dish. Happened to have a pound of ground lamb and no ideas of what to make for dinner. Within a very short time, this was ready and amazing. Flavors were perfect. I will make this again and again and will definitely think about making it for new parents, etc..

Penny Lane

Truly, truly exceptional. Once a year I make a gigantic stockpot of beef bolognese to freeze for easy winter dinners. I have spent so many days semi-successfully coaxing flavor from simmering bolognese (wine, parmesan rinds, caramelized onions/shallots, more wine, etc) but this lamb ragu recipe was a different level of umami in a fraction of the time. I doubt Iʻll ever make a traditional bolognese again. Brilliant. Thank you Alison.

JR

Sautéed pancetta with onions and garlic. All else in recipe except, cooked slowly for 2 plus hours. Great and will definitely make again.

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