Jamie Oliver Lamb Ragu

I can’t lie—Jamie Oliver Lamb Ragu is one of those dishes that made me pause mid-bite and just sit there, kind of stunned. Like, wow. It’s this deep, slow-built thing. Lamb that falls apart with the nudge of a fork. That rich, herbal back note. Tomato clinging to the meat in the way only long simmering allows. I cooked this on a Sunday when the sky wouldn’t quit being gray, and by the time we ate, the air in the house felt thicker. Warmer. Like being hugged from the inside. (inspired by Jamie Oliver)

Ingredients Needed

For the Ragu:

• 2 tablespoons olive oil
• 1½ pounds lamb shoulder, trimmed and cubed (not too small)
• 2 carrots, finely diced
• 1 celery stalk, chopped
• 1 yellow onion, roughly chopped
• 6 garlic cloves, crushed or grated
• 2 tablespoons tomato paste
• 1 cup dry red wine (something you’d actually drink)
• 1 cup beef stock (rich, not watery)
• 1 (28-ounce) can crushed tomatoes
• 2 bay leaves
• 1 sprig fresh rosemary
• About 10 sprigs fresh thyme
• Salt and black pepper, to taste

For the Pasta:

• ¼ cup heavy cream (or more if it feels right)
• Pasta (pappardelle is best, bucatini works too, or gnocchi if you’re in a cozy mood)
• ¼ cup grated Parmesan cheese (plus more for topping)

How To Make Jamie Oliver Lamb Ragu

1. Brown the lamb: Get your biggest pot. Heat a slick of olive oil till it shimmers. Toss in the lamb. Don’t crowd it—let each chunk get that deep, savory crust. That’s your flavor base, right there. A couple minutes per side. Then out it comes.
2. Cook the veg: Now into the same pot—don’t wipe it down—go the onions, carrots, celery. They’ll pick up whatever the lamb left behind. Stir occasionally. You’re aiming for soft and caramel-hinted, not mush.
3. Add garlic and paste: Garlic goes in. Don’t let it burn. A minute or so, then the tomato paste. Work it in. Let it darken a bit, start sticking. That’s okay. That’s good.
4. Deglaze: Now pour in the wine. It’ll hiss at you. Scrape up those bits stuck at the bottom. Let the wine reduce till it’s thicker, about halfway down. It’ll smell amazing.
5. Layer the flavor: Beef stock, tomatoes, herbs—drop ’em in. Tie the rosemary and thyme if you’re feeling fancy. Salt and pepper. Taste it now. You’ll smile.
6. Slow cook: Back in goes the lamb. Lid on. Then into a 325°F oven it goes. And now you wait. 2 to 2 and a half hours. Try not to check it too often. Let time do the work.
7. Pasta time: As the ragu finishes, boil your pasta till it’s got a bit of chew. Save a mug of that starchy water. Trust me.
8. Bring it home: Take the ragu out. It’ll look like magic. Fish out the herbs. Shred the lamb right there in the pot—it’ll fall apart with no effort. Stir in cream and cheese. Add pasta. Toss it all together. If it feels too thick? That pasta water. Just a splash.
9. Serve: Get it on the plate while it’s hot. Extra cheese. Maybe a crack of black pepper. You earned this.

Why I Love This Recipe

The first time I made this, it wasn’t just dinner. It was this quiet little event. My kid was doing homework at the table, asking about the smell. My partner popped in to “check on it” three separate times. It felt like cooking was doing more than just feeding us—it was holding the day together. That slow tenderness of the lamb, the sauce soaking into everything—it just worked.

Recipe Tips

• Let the lamb brown properly; don’t rush it. That crust brings deep flavor to the sauce.
• Tie your herbs together with kitchen twine—it makes removing them a breeze later.
• Use a red wine you’d enjoy drinking. Bad wine lingers in the worst way.
• Always save some pasta water. It helps the sauce cling and loosens things up just right.
• Don’t mess with the oven time. That slow roast? It’s where the magic happens.

How To Store This Jamie Oliver Lamb Ragu

• At room temp: Don’t leave it out too long. A couple hours max, then pack it up.
• In the fridge: A sealed container. Three days, maybe four if you trust your nose.
• In the freezer: Cool it completely first. Then freeze. Keeps well for months. Pull out when needed.

Reheating:

• Oven: Cover it. 350°F. Twenty to thirty minutes till hot.
• Microwave: Loosely covered. Medium-high. Stir halfway.
• Stove: Medium heat. Add a splash of water or broth. Keep it moving.

Let’s Answer a Few Questions!

What kind of meat goes in this?
Lamb shoulder. It melts into the sauce. Nothing else hits quite the same.

Can I swap out the lamb?
Yep. Beef works. Pork too. Just go for cuts with a bit of fat. Dry meat is sadness.

No fresh herbs on hand?
Dried ones’ll do. Just less of them. A teaspoon for every tablespoon of fresh.

Slow cooker instead of oven?
Sure. Do your browning on the stove first. Then let the slow cooker handle the rest. Low for 6–8 hours. High if you’re in a rush.

How do I know it’s done?
When you stir and the lamb just gives up and shreds itself. When the sauce looks like it’s had time to think.

Nutrition Facts (per serving)

• Calories: 315
• Carbs: 17g
• Protein: 27.1g
• Fat: 15.9g
• Sugar: 8.6g
• Fibre: 4.1g
• Sodium: 924.8mg

Try More Recipe:

• Jamie Oliver Potatoes Lyonnaise
• Jamie Oliver Sausage Pappardelle
• Jamie Oliver Vegan Moussaka