Lamb Ragu with Mint
This easy recipe creates a rich and flavorful lamb ragu with fresh mint, served over rigatoni. Ground lamb is browned with shallots and garlic, deglazed with red wine, then simmered in marinara sauce. Fresh mint and creamy ricotta are stirred in at the end, making for a quick yet satisfying Italian-inspired meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Skillet For preparing the ragu
- 1 Wooden Spoon For stirring and scraping
- 1 Chef's Knife and Cutting Board For preparing aromatics
Ingredients
Main
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots chopped
- 1 clove garlic minced
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup red wine
- 4 cups marinara sauce store-bought or home made
- 1/2 cup fresh mint leaves torn
- 1/2 cup ricotta cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.
Notes
Achieving a deep flavor in this ragu hinges on properly browning the lamb and fully reducing the red wine. Allow the lamb to develop a good sear before adding the wine, and scrape up all the 'fond' (brown bits) from the pan, as this is where much of the flavor resides. Ensure the wine reduces by half to concentrate its essence and remove any harsh alcohol notes. For an elevated touch, consider adding a pinch of red pepper flakes with the shallots for a subtle warmth, or finish with a grating of fresh Pecorino Romano cheese for added sharpness and saltiness, complementing the richness of the lamb and creaminess of the ricotta.