lamb ragù


This is the kind of meal that will make the men in your life very, very happy. I can’t necessarily guarantee diamonds or a vacation to Fiji but if your men eat meat, it’s certainly worth a try! ;)

It involves a lot of meat, that unmistakable slow-cooked flavor and I mentioned meat, right? Making this ragù also taught me about a sofrito. The term varies by culture, but typically consists of chopped onion and garlic and then other additions like carrots, celery, peppers, tomato, etc. My sofrito contained onions, leeks, carrots and shallots. (I was out of garlic – the horror!) Regardless of the sofrito you use, this dish is an incredibly filling and satisfying winter meal.

Lamb Ragù

  • 2 Tbsp olive oil
  • 1 white onion, chopped
  • 3 leeks, chopped
  • 1 shallot, chopped
  • 2 carrots, chopped
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp greek seasoning
  • 1/8 tsp cinnamon
  • 1 pound ground lamb
  • 1 cup red wine
  • 1/4 cup half & half
  • 3 Tbsp tomato paste
  • 1 bay leaf
  • feta cheese

Heat oil in large pan. Add sofrito mix to pan (onion, leeks, shallot and carrots) and let vegetables sweat, stirring occasionally for about 10 minutes.

Add all spices and lamb, stirring to break up meat. When meat has browned, about 4-5 minutes, add wine, half & half, tomato paste and the bay leaf. Lower heat and simmer for 1-2 hours.

Serve over pasta and sprinkle with feta if desired.

In between bites the Taster said, “You can make this anytime you want.” And I just might do that. I’m still waiting on that trip to Fiji. ;)

PS. Congratulations to Samantha, the winner of the bean pasta giveaway! Please email me your mailing address!

12 Comments (Reply )

  1. Faith @ lovelyascharged
    Dec 28, 2010 @ 8:11 am

    Wow, what a unique spin on a ragu! Fingers crossed for ya on that fiji trip ;)


    • Emily
      Dec 28, 2010 @ 9:43 am

      Thank you. I’m going to need a lot of ragu. :)


  2. Mellissa
    Dec 28, 2010 @ 9:22 am

    This looks really good, I love lamb. I will add this to my list of recipes to try.


  3. Kristin
    Dec 28, 2010 @ 10:45 am

    I bet Tim would love this. Maybe I’ll get to go back to Fiji!


    • Emily
      Dec 28, 2010 @ 10:50 am

      Ha! You would also get a lot of extra points since you are vegetarian!


  4. Lauren @ Fun, Fit and Fabulous!
    Dec 28, 2010 @ 11:50 am

    This looks delicious! My husband loves meat so much that his nickname is T-Rex!


  5. Carissa @ Fit To Indulge
    Dec 28, 2010 @ 7:33 pm

    Cooking with wine.. now you’re talkin!! Love. It. Ragu just sounds nice and warm on a cold, snowy day (here in Seattle wet and rainy–same difference). Fiji doesn’t sound half bad either. ;)C


  6. Tiffany @ Simply Shaka
    Dec 28, 2010 @ 9:05 pm

    I hope you get that trip to Fiji :)

    I love the taste of ragu and like you said, the slow cooked taste to it. I must make some soon.


  7. Dana
    Dec 29, 2010 @ 7:54 am

    This sounds delicious! My boyfriend is definitely a carnivore… he will love this!


  8. Lori@FakeFoodFree
    Dec 30, 2010 @ 5:18 pm

    I love ground lamb, but don’t have a lot of recipes for it. So glad to have this, it sounds great. Good luck with that trip. Would you settle for Jamaica? You can come along with me next year. :)


    • Emily
      Dec 30, 2010 @ 6:53 pm

      I would definitely settle for Jamaica! :)


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