Lamb Ragu transforms humble ingredients into the most comforting Italian dinner you’ll make all week. Tender lamb simmers with tomatoes and aromatics until it practically melts into the sauce. This is the kind of meal that fills your kitchen with incredible smells and makes everyone gather around the table.
Why You’ll Love This
- Falls-apart tender lamb in rich tomato sauce
- Instant Pot makes it fast (30 minutes hands-off)
- Stovetop and slow cooker options too
- Makes amazing leftovers that taste even better the next day
Lamb Ragu
- Total Time: 30 minutes
Description
Rich Italian lamb ragu simmers tender chunks of lamb with tomatoes and aromatics until melt-in-your-mouth perfect. This Instant Pot version delivers deep flavor in just 30 minutes hands-off time.
Ingredients
1 pound lamb shoulder, cut into chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 clove garlic, minced
1/2 small onion, diced
1 small carrot, diced
2 stalks celery, diced
1/2 cup beef broth
14 ounces canned tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon sugar
2 bay leaves
1 beef bouillon cube
12 ounces pappardelle pasta
Instructions
1. Pat lamb dry, cut into large chunks and season generously with salt and pepper on all sides.
2. Using sauté function, heat olive oil in Instant Pot. Add garlic, onion, carrots and celery. Cook until vegetables are tender, about 5 minutes.
3. Add lamb chunks to pot and sear on all sides until browned. This builds essential flavor.
4. Stir in beef broth, canned tomatoes, tomato paste, Italian seasoning, sugar, bay leaves and bouillon cube. Mix everything well.
5. Secure lid with vent closed. Cook on high pressure for 25 minutes. Let pressure naturally release for 10 minutes, then quick release remaining pressure.
6. Open pot and use two forks to shred lamb. It should fall apart easily. Discard any large pieces of fat.
7. Cook pappardelle according to package directions. Add cooked pasta to sauce with 1/4-1/2 cup pasta water and toss to combine.
Notes
Don’t rush the sear – brown bits add tons of flavor to sauce.
Natural pressure release keeps meat tender – quick releasing makes it tough.
Scrape up all browned bits before pressure cooking.
For stovetop: simmer covered for 2-3 hours on low heat.
For slow cooker: cook on low for 6-8 hours.
Wide pasta like pappardelle holds sauce better than thin noodles.
Ragu tastes even better the next day after flavors meld.
Store sauce and pasta separately for 3-4 days refrigerated.
Freeze sauce for 2-3 months in airtight container.
Add pat of cold butter before serving for silky finish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Ingredients
- 1 pound lamb shoulder, cut into chunks
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 small onion, diced
- 1 small carrot, diced
- 2 stalks celery, diced
- 1/2 cup beef broth
- 14 ounces canned tomatoes
- 1 1/2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon sugar
- 2 bay leaves
- 1 beef bouillon cube
- 12 ounces pappardelle pasta
Why These Ingredients Work
Lamb shoulder has perfect marbling that melts during cooking, creating incredibly tender, flavorful meat. It’s the secret to restaurant-quality ragu at home.
The vegetable trio of onion, carrot, and celery forms the classic Italian soffritto base. This builds deep, complex flavor from the ground up.
Tomato paste concentrates the tomato flavor without adding excess liquid. Just a tablespoon and a half makes all the difference.
Tools Needed
- Instant Pot (or Dutch oven or slow cooker)
- Large pot for pasta
- Two forks for shredding
- Wooden spoon
How To Make Lamb Ragu
Step 1: Season the Lamb
Pat lamb dry and cut into large chunks. Season generously with salt and pepper on all sides.
Step 2: Sauté Vegetables
Using the sauté function on your Instant Pot, heat olive oil. Add garlic, onion, carrots, and celery. Cook until vegetables are tender, about 5 minutes.
Step 3: Sear the Lamb
Add lamb chunks to the pot and sear on all sides until browned. This step builds flavor – don’t skip it.
Step 4: Add Remaining Ingredients
Stir in beef broth, canned tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and bouillon cube. Mix everything well.
Step 5: Pressure Cook
Secure the lid with vent closed. Cook on high pressure for 25 minutes. Let pressure naturally release for 10 minutes, then quick release the rest.
Step 6: Shred and Serve
Open the pot and use two forks to shred the lamb. It should fall apart easily. Serve over cooked pappardelle pasta with the sauce.
You Must Know
Don’t rush the sear. Those brown bits add tons of flavor to the final sauce.
Natural pressure release is important – it keeps the meat tender. Quick releasing from the start makes it tough.
Amelia’s Secret: I always add a pat of cold butter to the sauce right before serving. It creates this silky, glossy finish that makes it taste like you’ve been cooking all day.
Pro Tips & Mistakes to Avoid
- Don’t use pre-ground lamb – chunks give better texture
- Scrape up all those browned bits from the bottom before pressure cooking
- If using stovetop, simmer for 2-3 hours on low heat
- Slow cooker method: cook on low for 6-8 hours
- Wide pasta like pappardelle holds the sauce better than spaghetti
Flavor Variations
Add red wine for deeper flavor. Replace half the broth with a good dry red wine.
Try beef chunks if you can’t find lamb shoulder. The cooking time stays the same and it’s equally delicious.
Spice it up with red pepper flakes. A good pinch adds warmth without overwhelming heat.
Make-Ahead
This ragu actually tastes better the next day after flavors meld. Make it up to 2 days ahead and refrigerate. The sauce freezes beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.
Serving Suggestions
Toss with pappardelle or any wide pasta that catches the chunky sauce. Top with freshly grated Parmesan and torn basil.
Serve with crusty bread for soaking up every last drop of sauce. A simple arugula salad balances the richness perfectly.
How to Store
Store sauce and pasta separately in airtight containers for 3-4 days.
Reheat sauce on stovetop with a splash of broth or pasta water. The sauce freezes for 2-3 months.
Allergy Info
Contains: Gluten (from pasta)
Gluten-Free: Use your favorite gluten-free pasta. The sauce itself is naturally gluten-free.
Paleo: Serve over zucchini noodles or spaghetti squash instead of pasta.
FAQs
Can I use ground lamb instead?
You can, but chunks give better texture. If using ground, brown it well and reduce cooking time to 15 minutes.
What if I don’t have an Instant Pot?
Use a Dutch oven on the stovetop. Simmer covered for 2-3 hours on low heat until lamb is tender.
Can I add vegetables to the ragu?
Absolutely! Mushrooms, bell peppers, or zucchini work great. Add them with the other vegetables.
How do I know when the lamb is done?
It should shred easily with two forks. If it’s still tough, cook for another 5-10 minutes under pressure.
💬 Tried it? Leave a comment and rating below!
