Pasta With Lamb Ragù Recipe

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tbsp olive oil and 1 tbsp butter. When the butter foams, add the diced pancetta and cook 3–4 minutes until translucent and slightly browned.

Sweat vegetables

Add the finely diced onion, carrot, and celery to the pan. Season lightly with a pinch of salt. Cook, stirring occasionally, about 6–8 minutes until softened and aromatic but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the lamb

Increase heat to medium-high. Add the ground lamb (or lamb shoulder pieces) in an even layer. Let it sear without stirring for 2 minutes, then break up and stir, cooking until mostly browned, about 4–5 minutes. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes if using.

Deglaze

Pour in 3 tbsp red wine and scrape the bottom of the pan with a wooden spoon to release browned bits. Let the wine reduce by about half, 2–3 minutes.

Build the ragù

Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize and deepen flavor. Add the 14 oz crushed tomatoes, 1 cup beef/veal stock, 1/4 cup milk, 1 tsp chopped rosemary, 1 tsp thyme leaves and the bay leaf. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer gently, partially covered, 35–45 minutes, stirring occasionally, until the sauce thickens and lamb is tender. If the sauce reduces too much, add splash of stock or water. Taste and adjust seasoning with more salt and pepper if needed.

Finish ragù

Remove bay leaf. Stir in 1/2 cup grated Pecorino Romano into the ragù off the heat to enrich and slightly thicken the sauce. Keep warm while you cook the pasta.

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–6 quarts water). Add 12 oz large hollow pasta and cook until al dente according to package directions, usually 10–12 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and ragù

Return the drained pasta to the pot or a warmed large skillet. Add the lamb ragù and 1/4–1/2 cup reserved pasta water as needed to loosen and coat the pasta. Toss gently over low heat for 1–2 minutes so sauce adheres to the pasta and some starch emulsifies into the sauce.

Finish and serve

Turn off the heat and stir in 1/4–1/2 cup more grated Pecorino (adjust to taste) and 1 tsp olive oil. Taste for seasoning and add salt or pepper if needed. Plate the pasta, sprinkle with the remaining Pecorino and chopped parsley. Serve immediately with extra Pecorino at the table.