My rich and creamy Ground Lamb Ragu Sauce is made by slowly simmering some traditional vegetables, like carrots, onions, and celery, with ground Ontario lamb, Prosciutto ham and herbs like rosemary and thyme to create a ragu sauce recipe that is complex and has a more intense flavor than a more traditional ragù sauce.
My recipe is a twist on a classic Ragù alla bolognese. It has some common elements, like a thick consistency, intense flavor, and mahogany in color. However, I’m using ground lamb instead of ground beef (although you can certainly use ground beef or even ground pork) and I’m serving it over broad egg noodles instead of tagliatelle pasta. Click the link for the complete recipe and HD cooking video.
High Definition Video Presented Here on How To Make Lamb Ragu Sauce
Preparation time: 30 minutes
Cooking time: 1.5 hours
Serves: 6 generous portions
- 4 tablespoons of extra virgin olive oil
- 3 tablespoons butter
- 2 carrots, finely, diced
- 1 large red onion, diced
- 2 rib celery, finely diced
- 3 cloves of garlic, minced (use less if you prefer)
- 2 pounds (1 kg) of ground lamb (you may substitute ground pork or ground beef if you prefer)
- 1/4 pound (225g) Prosciutto, Pancetta or American back bacon, chopped
- Sea salt and freshly ground black pepper
- 1/2 cup (125 ml) of tomato paste
- 1 cup dry red wine (I used a quality Côtes du Rhône red wine)
- 1 cup of beef broth
- 2 sprigs of rosemary, stalk removed and finely chopped
- 4 sprigs of thyme, stalk removed and finely chopped
- 1 cup 5% cream (or 2% if you’re on a diet, 10% if you’re not)
- 1 tablespoon of brown sugar
- 1 lb or 454g Egg noodles (egg noodles are healthier than Tagliatelle pasta)
- Parmigiano-Reggiano, for grating
- 1 bunch of parsley for garnish
- Heat the olive oil and butter in a deep stew pot on medium heat. Once the oil/butter is hot, add the carrots, onions, and celery and saute on medium heat for 10 minutes. Add garlic and saute for another 1-2 minutes. If the garlic starts to brown, add a splash of beef broth.
- Add the ground lamb and Prosciutto ham to the pot and mix well so that everything is well-incorporated.
- Add sea salt and pepper to season to taste.
- Add tomato paste and mix everything together well
- Add wine and beef broth
- To the pot, Add thyme and rosemary, and turn up your stove on medium-high heat and bring the contents to a boil. Once at a boil, turn the heat down to low allowing the ragu sauce to come down to a simmer. Add more beef stock if necessary to keep the meat covered with liquid. Place a lid on the pot and simmer on low for one hour.
- After one hour, remove lid and skim the fat off the top of the ragu sauce, and add cream and brown sugar to the ragu and mix well. Simmer on low for another 30 minutes and remove from heat.
- Plate ragu on a bed of egg noodles or tagliatelle pasta, sprinkle with Parmigiano-Reggiano and garnish with parsley
Wine Pairing: E.Guigal – Côtes du Rhône. $17, 750ml
This is the best tasting medium-bodied wine that I’ve tasted in recent memory at this price point.
Tasting Notes, from the LCBO:
“A fine Syrah/Grenache/Mourvèdre blend featuring aromas of plum, dried herbs, torrefaction, black raspberry and pepper. Dry and fresh, with fruit coming through nicely in the centre. Medium bodied with a long, well-structured finale.”
“Deep ruby purple colour; complex aromas of mixed spice, plums, dark berry and pepper with floral notes; dry, medium to full-bodied, well balance with supple tannins, and flavours of white pepper, cassis,black cherry and mineral; good length on the finish.”