Lamb Ragu that wins hearts

There are dishes you cook because they’re quick. And there are dishes you cook because they’re worth the time. This Lamb Ragu falls squarely in the second camp, a true labor of love that’s become the undisputed favourite in our household. Especially for Rach, who lights up whenever it’s on the menu.

It’s not hard, exactly. But it is intentional. It takes a full day of cooking and simmering, not because it has to, but because that’s where the magic happens. This ragu is the kind of dish that quietly asks for your attention, rewards you with rich depth, and then—best of all—freezes beautifully. Do it once every few months, and you’ll have restaurant-level comfort food on standby.

It also has one delightful side effect: it’ll cure you of ever reaching for those jarred Bolognese sauces again. Once you taste this, there’s just no going back.

Why Lamb?

Most people start with beef ragu. And it’s great, there’s nothing wrong with it. But lamb brings something else to the table. It’s richer, more savory, and deeply satisfying in a way that feels especially right when the weather dips. Lamb Ragu doesn’t just coat the pasta—it clings to your soul a bit.

This recipe has evolved over time. At the core, it’s still the classic slow-braised ragu. But there are a few decisions I’ve stuck with that I think elevate it:

• Roasted garlic - I roast two whole cloves in the oven before blending them into the base. It's an extra step, and totally optional, but if you do it, you'll taste the difference. Roasting mellows the sharpness and deepens the flavour in a way raw garlic just can’t match.

• San Marzano tomatoes - Yes, they cost more (twice as much but we’re talking about $2 -> $4) than your average canned tomatoes. But they’re worth it. The flavor is rounder, sweeter, and less acidic, more of a tomato statement than an ingredient.

• A parmesan rind - Toss one into the pot during the simmer. It melts in slowly, adding depth, salt, and that beautiful umami kick that makes the sauce taste like it’s been cooking in a Tuscan kitchen for a week.

• Chianti over heavier reds - I prefer Chianti in this ragu. It’s dry and slightly tart, light enough to integrate without overpowering, and plays beautifully with the richness of the lamb and tomatoes.

• Proper mirepoix prep - This might be the most overlooked part of any ragu recipe. The base of onion, carrot, and celery should be cut into a very small brunoise (tiny, uniform cubes—think 2–3mm). This helps them melt completely into the sauce, building that velvety texture you want in the final dish. Big chunks ruin the magic.

The Gear That Makes It Easier

You don’t need a professional kitchen to make this. But a few key pieces of gear do help:

Dutch Oven

Le Creuset Dutch Oven

I use a Le Creuset Dutch Oven like this one for this recipe, and honestly, it makes all the difference. The heavy enamelled cast iron holds heat beautifully and gives you that even, slow simmer you want for a proper ragu. It’s an investment, yeah—but if you cook regularly, it’ll become one of your most-used kitchen tools.

Chefs Knife

For prep, I use the HADO Blue #1 Damascus Gyuto (240mm) from Chef’s Edge. This thing is amazing—beautifully balanced, razor-sharp, and makes brunoise feel oddly satisfying. It’s not a beginner knife, but if you enjoy the craft of cooking, it’s a serious upgrade. I reach for it more than any other blade in the kitchen.

Blender for Tomatoes

Vitamix A2300i

I use the A2300i Ascent Series this one, and it’s easily the most powerful, reliable blender I’ve ever owned. It’s not cheap—but it earns its place on the counter. Whether I’m blitzing roasted garlic into a paste, smoothing out a sauce, or doing next-day ragu reinventions, it handles everything without breaking a sweat. Built like a tank, smooth like silk.

Saving the Lamb Fat

When I trim the lamb shoulder, I keep the fat and render it separately into lamb tallow, just like making beef tallow. It’s perfect for frying off your mirepoix and searing meat. Think of it as building flavor from the very first step. Bonus: it makes your kitchen smell like heaven.

Serving

There’s no wrong way to eat Lamb Ragu, but I’m partial to:

• Pappardelle – wide ribbons of pasta that catch every bit of sauce.

• Gnocchi – pillowy bites that soak it all in. We’re big fans of Pastabillities made in Sydney.

• A glass of Nebbiolo – ideally from Piedmont, with its earthy tannins and bright acid.. Trediberri Langhe Nebbiolo is great value at around $40 and pairs beautifully.

• Neil Perry’s Rockpool salad – for something green and crisp alongside.

At this point, Lamb Ragu has become a ritual in our kitchen. We dedicate a day to it. We fill the freezer. And every time we pull a container out for a quick dinner, it feels like cheating.

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Lamb Ragu

Yield 20

Ingredients

Ragu

• 2 tbsp lamb tallow (or olive oil)
• 1.4 kg lamb shoulder, deboned, trimmed & cut into 1-inch cubes (save the bones for stock!)
• 4 medium carrots, finely diced (brunoise)
• 2 celery stalk, finely diced
• 2 yellow onion, finely diced
• 2 whole garlic bulbs, roasted (see notes)
• Tube of Mutti tomato paste
• Half bottle Chianti (or other dry red wine)
• 2 cups low-sodium beef stock (or Lamb stock if you have it)
• 4x 400g cans San Marzano tomatoes, blended until smooth
• 2 bay leaves
• 2 sprig rosemary
• 8–10 sprigs thyme
• 1 parmesan rind
• Kosher salt & black pepper, to taste

Finishing

• pappardelle or gnocchi
• ½ cup grated parmesan
• ½ cup heavy cream
• Reserved pasta water, as needed
• Parsley

Instructions

Ragu

1. Roast the Garlic - Cut the tops off two whole garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 150°C (300°F) for about an hour, or until soft and golden. Cool, then squeeze the cloves out of the skins and smash into a paste with the side of a cleaver. Set aside.
2. Render the Lamb Fat & Brown the Meat - In a heavy Dutch oven (like a Le Creuset), render the trimmed lamb fat over medium heat until it becomes golden tallow. Remove the solids. Pat the lamb cubes dry, season with salt and pepper, and sear in batches until browned on all sides. Set aside.
3. Sauté the Mirepoix - Lower the heat. Add the diced carrot, celery, and onion to the pot with a bit more tallow if needed. Season with salt. Cook low and slow for 15–20 minutes, until deeply softened and golden. Add tomato paste and stir for 1–2 minutes until caramelised.
4. Deglaze & Build the Base - Pour in the Chianti and scrape up all the browned bits. Reduce by half. Add the beef stock and blended tomatoes. Stir in the roasted garlic paste, parmesan rind, bay leaves, rosemary, and thyme (tie the herbs with kitchen twine for easy removal). Return the lamb to the pot.
5. Braise Low & Slow - Cover and braise in the oven at 160°C for 4–6 hours, stirring occasionally. Aim for about 4 hours, but let your liquid level and tenderness be the guide. You want the lamb to fall apart with a spoon.
6. Shred & Finish the Sauce - Remove the herb bundle, bay leaves, and parmesan rind. Shred the lamb directly into the sauce with a spoon. Simmer uncovered to reduce if needed.

Finishing

1. Boil your pasta or gnocchi until just shy of al dente. Save 1 cup of starchy pasta water.
2. Reheat the ragu gently in a pan.
3. Warm the cream and stir into the Ragu.
4. Toss pasta into the sauce with a splash of pasta water. Simmer for 1–2 minutes, stirring constantly to emulsify and coat.
5. Once almost the perfect consistency remove from heat and toss the pasta while adding the parmesan cheese.
6. Once perfect consistency add the chiffonade parsleyand toss through the pasta
7. Finish with extra parm, herbs, and serve immediately.

Notes

• Lamb stock bonus: Ask your butcher to keep the bones when deboning the shoulder. Perfect for a future stock.
• Texture tip: Finely dicing the mirepoix helps it melt into the sauce—this is what gives your ragu a velvety mouthfeel.
• Freezer-friendly: Portion cooled ragu into airtight containers. Freeze up to 3 months. To reheat, thaw overnight and simmer gently before finishing with pasta.