Indulge in the heartwarming, homestyle flavours of this Lamb Ragu, meticulously crafted with braised lamb. Infused with a medley of herbs and cooked low and slow, this sauce is bound to fill your kitchen with an irresistible aroma. Vegetables like onion, carrot, celery, and capsicum create a mirepoix base that adds depth to the flavour profile, while the tender, pulled lamb serves as the star of the dish, simmered to perfection with tomatoes and tomato paste. Finished with an array of finely chopped herbs like parsley, sage, rosemary, and basil, every bite of this Lamb Ragu will remind you of a comforting, home-cooked meal.
To serve, we recommend pairing this succulent ragu with pappardelle pasta, allowing the thick, robust sauce to cling to every noodle. And let’s not forget the finishing touches: a generous scoop of creamy ricotta cheese, a sprinkle of grated parmesan, and a handful of fresh baby spinach. If you’re a fan of spice, a pinch of chilli flakes will round it out perfectly.
This dish is ideal for family dinners, gatherings with friends, or simply when you crave something comforting and hearty. And the best part? The flavours develop even more as it rests, making it an excellent choice for leftovers. Enjoy the process, savour the flavours, and take your taste buds on a journey with this delicious Lamb Ragu.
Basic Ingredients for Lamb Ragu with Spinach and Ricotta
Vegetable Oil: Used for sautéing the vegetables and creating a flavorful base for the ragu.
Onion, Carrot, Celery, and Capsicum: These vegetables create a mirepoix, which forms the aromatic base for the ragu. They add depth, sweetness, and complexity to the overall flavour.
Minced Garlic: Adds a pungent, aromatic note to the sauce.
Pulled Lamb: The protein base for the ragu. Its rich and savoury flavour is complemented by the vegetables and herbs.
Chopped Tomato and Tomato Paste: Provide a tangy, umami base for the ragu and helps in developing the sauce’s deep, rich flavour.
Parsley, Sage, Rosemary, and Basil: These herbs lend aromatic complexity and freshness to the ragu.
Ricotta and Parmesan Cheese: Used as a garnish, they add a creamy, salty element that complements the robustness of the ragu.
Baby Spinach: Adds a fresh and slightly bitter element that balances the richness of the ragu.
Chili Flakes (Optional): For those who prefer a bit of heat, chilli flakes can enhance the ragu’s overall flavour profile.
- Chop your vegetables finely and uniformly to ensure they cook evenly and meld into the sauce well.
- Be patient and allow the ragu to simmer on low heat. This slow cooking process allows the flavours to develop fully.
- Make sure to add the herbs towards the end of the cooking process to retain their flavour and aroma.
- This lamb ragu pairs well with wide, flat pasta like pappardelle or tagliatelle, which can hold the hearty sauce well.
- Garnish with fresh herbs like basil or parsley to add a burst of freshness and colour.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For longer storage, you can freeze the ragu for up to 3 months. To reheat, defrost in the fridge overnight and warm on the stove, adding a little water or broth if necessary to loosen the sauce.
Lamb Ragu with Spinach and Ricotta
- 3 tbsp vegetable oil
- 1 large onion, chopped into small cubes
- 1 large carrot, chopped in small cubes
- 2 stalks celery, chopped into small cubes
- 1 red capsicum, chopped into small cubes
- 2 tsp minced garlic
- 750 g braised lamb
- 2 cans chopped tomato
- 4 tbsp tomato paste
- 750 ml water
- 2 tbsp parsley, finely chopped
- 1 tbsp sage, finely chopped
- 1 tbsp rosemary, finely chopped
- 2 tbsp basil, finely chopped
- ½ tsp pepper
- 1 cup ricotta cheese
- ½ cup parmesan cheese, grated
- baby spinach
- chilli flakes, optional
- Heat the vegetable oil in a large pot over medium heat. Once the oil is hot, add the onion, carrot, celery, and capsicum, sautéing until they become tender and translucent. Add the minced garlic and continue to sauté until fragrant.
- Add the pulled lamb into the pot, stirring to combine with the vegetables. After a couple of minutes, add the chopped tomatoes, tomato paste, and water. Stir in the chopped parsley, sage, and rosemary. Reduce the heat to low and let the mixture simmer for an hour, allowing the flavours to meld together.
- While the ragu is simmering, prepare the pappardelle pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, which is cooked through but still has a slight bite. Drain the pasta, reserving a cup of pasta water.
- Add the drained pappardelle pasta to the simmering ragu, stirring well to ensure the pasta is evenly coated with the sauce. If the sauce seems too thick, add a bit of the reserved pasta water to loosen it. Stir in the spinach leaves. To serve, scoop portions onto plates and top each with a spoonful of ricotta cheese and a sprinkle of grated parmesan cheese and chilli flakes. Enjoy your hearty lamb ragu with pappardelle pasta.