Jamie Oliver Lamb Ragu is made with lamb shoulder, carrots, celery, onions, garlic, tomato paste, dry red wine, beef stock, crushed tomatoes, bay leaves, rosemary, and thyme. This hearty Jamie Oliver’s Lamb Ragu recipe creates a tasty dinner that takes about 3 hours to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Sausage Cassoulet
- Jamie Oliver Kipper Kedgeree
- Jamie Oliver Crispy Pork Broccoli Noodles
🧡 Why You’ll Love This Lamb Ragu Recipe:
- Great Taste: The herbs, wine, and lamb cook together to make a really tasty sauce that’s rich and full of flavor.
- Comfort Food: This ragu is perfect for times when you want something warm and satisfying. It feels like a hug in a bowl!
- Flexible: You can eat this sauce with many different kinds of pasta or even gnocchi. It’s easy to use whatever you have at home.
- Simple to Make: Even though the dish looks fancy, it’s actually easy to cook. The steps are simple, so anyone can make it.
- Good for Guests: You can prepare this dish before your guests arrive, and it tastes even better after sitting for a while. It’s great for having friends or family over.
🥩 Jamie Oliver Lamb Ragu Ingredients
- 2Â tablespoons olive oil (divided)
- 1 ½ pounds lamb shoulder (fat trimmed and cut into 1-inch cubes)
- 2Â medium carrots (finely diced)
- 1Â stalk celery (finely diced)
- 1Â medium yellow onion (finely diced)
- 6Â cloves garlic (finely chopped or grated)
- 2Â tablespoons tomato paste
- 1 cup dry red wine (such as Chianti)
- 1 cup low-sodium beef stock
- 1 (28-ounce) can crushed tomatoes
- 2Â bay leaves
- 1Â sprig of fresh rosemary
- 8–10 sprigs fresh thyme
- Kosher salt and ground black pepper (to taste)
For The Pasta:
- 16–24 ounces pasta (such as pappardelle, bucatini, or rigatoni) or gnocchi
- 1/4 cup grated Parmesan cheese (add more as you like)
- 1/4 cup heavy cream (add more as you like)
🍝How To Make Jamie Oliver Lamb Ragu Â
- Heat the Oil: In a large pot, heat one tablespoon of olive oil over medium heat. Add the lamb cubes and cook until browned on all sides, about 2-3 minutes per side. Remove the lamb from the pot and set aside.
- Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onions, carrots, and celery, and cook until they are soft and slightly browned, about 5-7 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and cook for another 1-2 minutes, stirring constantly.
- Deglaze the Pot: Pour in the red wine and let it reduce by half, scraping up any bits stuck to the bottom of the pot. This should take about 3-5 minutes.
- Add Liquids and Herbs: Add the beef stock, crushed tomatoes, bay leaves, rosemary, and thyme. Tie the herbs together with kitchen twine before adding them to make them easier to remove later.
- Slow Cook the Ragu: Return the browned lamb to the pot. Cover and transfer to an oven preheated to 325°F (163°C). Cook for 2 to 2 ½ hours until the lamb is very tender.
- Prepare the Pasta: While the ragu is cooking, boil your choice of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water for adjusting the sauce consistency later.
- Finish the Ragu: Remove the pot from the oven. Take out the herb bundle and discard. Shred the lamb with forks and stir it back into the sauce.
- Combine Pasta and Ragu: Add the heavy cream and Parmesan cheese to the ragu. Then add the cooked pasta, tossing everything together. Cook for an additional 1-2 minutes to combine the flavors. If the sauce is too thick, adjust its consistency with the reserved pasta water.
- Serve: Serve the lamb ragu hot, topped with extra Parmesan cheese if desired.
đź’Recipe Tips
- Brown the Lamb Well: Make sure to cook the lamb until it’s nicely browned. This adds a lot of flavor to the ragu.
- Use a Herb Bundle: Tie the bay leaves, rosemary, and thyme together with string. This way, you can easily take them out after cooking, and they still give great flavor to the sauce.
- Choose Good Wine: Pick a dry red wine that tastes good to drink. The wine is important for the ragu’s flavor, so a better wine makes the ragu tastier.
- Save Some Pasta Water: Keep some of the water from boiling the pasta. You can use it later to make the ragu sauce the right thickness when you mix it with the pasta.
- Cook It Slow: Let the ragu cook slowly in the oven. This helps the flavors come together well and makes the lamb very soft. This slow cook is important for a delicious ragu.
🥗 What To Serve With Lamb Ragu?
Jamie Oliver Lamb Ragu pairs well with pappardelle pasta, crusty bread, roasted vegetables, and a crisp green salad. It also can be served alongside garlic bread, sautéed spinach, grated Parmesan cheese, and a glass of red wine for a delicious meal.
🎚 How To Store Leftovers Lamb Ragu?
- Refrigerate: Store the lamb ragu in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the lamb ragu in airtight containers or freezer bags for up to 3 months. Make sure it cools down to room temperature before freezing.
🥵 How To Reheat Leftovers Lamb Ragu?
- In The Oven: Preheat the oven to 350°F (175°C). Place the lamb ragu in an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until hot.
- In The Microwave: Put the lamb ragu in a microwave-safe container, cover loosely, and heat on high for 3-4 minutes, stirring halfway through the heating time.
- On the Stove: Reheat the lamb ragu in a saucepan over medium heat. Stir occasionally, and add a little water or stock if the sauce seems too thick. Heat until it is thoroughly warm.
FAQ’S:
What Type Of Meat Is Used In Lamb Ragu?
Lamb shoulder is used in this recipe. It’s a flavorful cut that becomes very tender when slow-cooked, making it ideal for ragu.
Can I Use A Different Type Of Meat Instead Of Lamb?
Yes, you can substitute the lamb shoulder with beef or pork if you prefer. Just ensure it’s cut into cubes and adjust the cooking time as needed to ensure the meat is tender.
What If I Don’t Have Fresh Herbs?
If fresh herbs are not available, you can use dried herbs. Use one-third the amount specified for fresh herbs, as dried herbs are more concentrated in flavor.
Can This Recipe Be Made In A Slow Cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply brown the lamb and sauté the vegetables as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How Do I Know When The Ragu Is Ready?
The lamb ragu is ready when the lamb is tender enough to be easily shredded with a fork and the sauce has thickened to a rich consistency. This usually takes about 2 to 2 ½ hours in the oven.
More Jamie Oliver Recipe:
Jamie Oliver Lamb Ragu Nutrition Facts
- Calories: 315
- Total Fat 15.9g
- Saturated Fat 5.3g
- Trans Fat: 0.1g
- Cholesterol: 84.2mg
- Sodium: 924.8mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4.1g
- Sugars: 8.6g
- Protein: 27.1g
Jamie Oliver Lamb Ragu
Description
Jamie Oliver Lamb Ragu is made with lamb shoulder, carrots, celery, onions, garlic, tomato paste, dry red wine, beef stock, crushed tomatoes, bay leaves, rosemary, and thyme. This hearty Jamie Oliver’s Lamb Ragu recipe creates a tasty dinner that takes about 3 hours to prepare and can serve up to 6 people.
Ingredients
For The Pasta:
Instructions
- Heat the Oil: In a large pot, heat one tablespoon of olive oil over medium heat. Add the lamb cubes and cook until browned on all sides, about 2-3 minutes per side. Remove the lamb from the pot and set aside.
- Cook the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onions, carrots, and celery, and cook until they are soft and slightly browned, about 5-7 minutes.
- Add Garlic and Tomato Paste: Stir in the garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and cook for another 1-2 minutes, stirring constantly.
- Deglaze the Pot: Pour in the red wine and let it reduce by half, scraping up any bits stuck to the bottom of the pot. This should take about 3-5 minutes.
- Add Liquids and Herbs: Add the beef stock, crushed tomatoes, bay leaves, rosemary, and thyme. Tie the herbs together with kitchen twine before adding them to make them easier to remove later.
- Slow Cook the Ragu: Return the browned lamb to the pot. Cover and transfer to an oven preheated to 325°F (163°C). Cook for 2 to 2 ½ hours until the lamb is very tender.
- Prepare the Pasta: While the ragu is cooking, boil your choice of pasta according to the package instructions until al dente. Reserve 1 cup of pasta water for adjusting the sauce consistency later.
- Finish the Ragu: Remove the pot from the oven. Take out the herb bundle and discard. Shred the lamb with forks and stir it back into the sauce.
- Combine Pasta and Ragu: Add the heavy cream and Parmesan cheese to the ragu. Then add the cooked pasta, tossing everything together. Cook for an additional 1-2 minutes to combine the flavors. If the sauce is too thick, adjust its consistency with the reserved pasta water.
- Serve: Serve the lamb ragu hot, topped with extra Parmesan cheese if desired.
Notes
- Brown the Lamb Well: Make sure to cook the lamb until it’s nicely browned. This adds a lot of flavor to the ragu.
- Use a Herb Bundle: Tie the bay leaves, rosemary, and thyme together with string. This way, you can easily take them out after cooking, and they still give great flavor to the sauce.
- Choose Good Wine: Pick a dry red wine that tastes good to drink. The wine is important for the ragu’s flavor, so a better wine makes the ragu tastier.
- Save Some Pasta Water: Keep some of the water from boiling the pasta. You can use it later to make the ragu sauce the right thickness when you mix it with the pasta.
- Cook It Slow: Let the ragu cook slowly in the oven. This helps the flavors come together well and makes the lamb very soft. This slow cook is important for a delicious ragu.
Jamie Oliver Lamb Ragu