This lamb ragu is straightforward and full of robust flavor from a handful of quality ingredients. Quick Lamb Ragu with Pappardelle is an elegant, weeknight-friendly dish that feels special without the long braise.
Why this recipe
Traditional ragu often requires hours of braising to extract deep flavor and transform collagen into silky gelatin. This recipe shortens that process to about an hour while still delivering a rich, thick sauce. Combining concentrated tomato paste with red wine and cooking the ingredients finely chopped helps develop intense flavor quickly, so you can enjoy a satisfying lamb ragu on a weeknight without sacrificing texture or taste.
Ingredient notes & substitutions
- Pappardelle. Wide noodles like pappardelle or mafalde cling to ragu best, but rigatoni works too if you prefer a shorter pasta.
- Pecorino Romano. Its salty, tangy profile pairs especially well with lamb—use it instead of Parmigiano when serving lamb ragu.
- Mushrooms and onions. Mince the vegetables finely so they soften quickly and melt into the sauce, compensating for the shorter cooking time.
- Lamb. Ground lamb gives the ragu its characteristic flavor; substitute 85% lean ground beef if needed.
See the recipe card below for full ingredient amounts and notes.
How to make lamb ragu with pappardelle in under an hour
Step 1: Heat 1 tablespoon olive oil in a large saucepan over medium heat. When the oil shimmers, add the ground lamb in pieces, sprinkle with salt, and let it cook undisturbed for 3–4 minutes to develop a bit of crust.
Step 2: Break the lamb into small pieces with a wooden spoon until just browned. Remove the meat and reserve the juices in the pan—don’t discard them, they add flavor to the sauce.
Step 3: Add another tablespoon of olive oil and the minced onion. Sauté, stirring often, about 5 minutes until translucent and slightly golden.
Step 4: Add the chopped mushrooms and cook 5–8 minutes until softened. Stir in garlic and cook 1 minute more.
Step 5: Stir in the tomato paste and cook with the vegetables for about 3 minutes so the paste caramelizes and deepens in flavor.
Step 6: Add the red wine and chicken broth, bring to a simmer, and season with salt. Scrape up any browned bits from the pan to enrich the sauce.
Step 7: Return the lamb and its juices to the pan. Simmer gently on low for about 30 minutes, stirring occasionally. Before adding pasta, stir in the butter and about ¾ cup reserved starchy pasta water to enrich and thicken the sauce.
Step 8: Cook the pasta until one minute shy of package directions, then drain and combine with the sauce. Let them simmer together 1–2 minutes so the pasta absorbs the sauce. Stir in pecorino romano and serve immediately.
This quick lamb ragu makes a complete weeknight meal with meat, vegetables, and pasta. It’s an easy, low-effort way to enjoy a comforting Italian-style dinner any night of the week.
Pro tips
- Sear the lamb. Let the meat brown undisturbed for a few minutes to develop flavor and texture before breaking it up.
- Caramelize the tomato paste. Allow the paste to cook and stick slightly to the pan before deglazing with wine; this concentrates its sweetness and adds depth.
- Save pasta water. Starchy pasta water helps bind the sauce to the noodles and gives the ragu a silky finish—add it gradually until you reach the desired consistency.
Recipe FAQs
Fresh is best, but to reheat, combine the pasta and sauce in a saucepan with a tablespoon of butter and warm over medium-low heat, stirring until heated through.
Ground lamb, tomato paste, mushrooms, onions, garlic, red wine, and a bit of broth, simmered into a thick, flavorful sauce and served over wide pasta like pappardelle.
We use concentrated tomato paste, finely chopped ingredients, and a tender ground lamb. These choices speed flavor development and texture without a long braise.
What to serve it with
Serve this ragu with a simple vegetable side or salad—examples that complement the dish include a classic Caesar, sautéed rapini, or braised Tuscan kale. A crisp green salad or roasted vegetables also balance the rich sauce nicely.
Enjoy this as an easy family meal that still feels special—perfect for weeknights when you want something comforting without a long cook time.
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Cajun Shrimp Scampi
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15-Minute Spaghetti with Garlic and Oil
Please leave a review below if you try this recipe—feedback helps a lot.
Quick Lamb Ragu with Pappardelle
Vincent DelGiudice
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 tablespoons tomato paste
- 6–8 mushrooms, chopped
- ½ onion, minced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- ¾ cup pasta water (reserved)
Instructions
- In a large saucepan, heat 1 tablespoon olive oil over medium heat. When shimmering, add the lamb in pieces, sprinkle with salt, and let cook undisturbed 3–4 minutes. Break the meat into small pieces and brown. Remove and set aside with juices.
- Add 1 tablespoon olive oil and the minced onion to the pan. Sauté until soft, about 5 minutes. Add mushrooms and cook another 5 minutes until softened. Stir in garlic and cook 1 minute.
- Stir in the tomato paste and cook about 3 minutes to caramelize. Add red wine and chicken broth, bring to a simmer, then return the lamb. Simmer gently for 30 minutes.
- Meanwhile, bring a pot of water to a boil and cook the pasta until one minute shy of package directions. Reserve ¾ cup pasta water.
- Stir the reserved pasta water and butter into the sauce. Drain the pasta and add it to the pan, tossing to combine. Stir in pecorino romano, adjust seasoning, and serve with extra cheese if desired.
Notes
- Sear the lamb: Browning the meat undisturbed adds flavor and better texture.
- Caramelize the tomato paste: Let it stick briefly, then deglaze with wine to capture those concentrated flavors.
- Save pasta water: Add starchy water to the sauce to help it cling to the pasta and create a silky finish.
Nutrition
Carbohydrates: 62 g
Protein: 25 g
Fat: 30 g
Saturated Fat: 13 g
Sodium: 657 mg
Fiber: 3 g