Hearty, meaty, and utterly comforting, this lamb ragu tossed with rigatoni and finished with creamy ricotta makes a satisfying family meal you can have on the table in about 30 minutes.
You’re going to love this!
- Quick & easy – the ragu comes together in about 25 minutes, making it perfect for weeknights.
- Hearty & filling – rich meat and tomatoes create a robust sauce that satisfies big appetites.
- Rich and delicious – a few quality ingredients combine to deliver deep, comforting flavor.
Ingredients
- Ground lamb – offers a distinctive, rich flavor; you can substitute beef if preferred.
- Pancetta – optional but recommended for depth; if omitted, add a splash of oil when sautéing the vegetables.
- Carrot, celery, and onion – the classic flavor base for the ragu.
- Crushed tomatoes – San Marzano are ideal, but any good-quality crushed tomatoes work.
- Garlic – fresh cloves for best aroma and taste.
- Italian seasoning – or a mix of basil, oregano, rosemary, sage and marjoram.
- Balsamic vinegar – adds brightness and a touch of sweetness to balance the tomatoes.
- Rigatoni – sturdy pasta like rigatoni holds up to the thick ragu, though any favorite pasta can be used.
- Ricotta cheese – optional but recommended for a creamy finish.
How to make it
Fill a large pot with heavily salted water and bring it to a boil. Cook the pasta according to package directions until al dente. While the water heats and the pasta cooks, prepare the sauce.
Heat a large sauté pan over medium-high heat and add the diced pancetta. Cook until the fat renders, then add the diced carrot, celery and onion. Season with salt and pepper and cook a few minutes until the vegetables begin to soften.
Tip: Finely dice the vegetables so they cook quickly and blend smoothly into the sauce.
Add the ground lamb to the pan and brown, breaking it up with a spoon until no pink remains.
Stir in the crushed tomatoes, Italian seasoning, minced garlic and balsamic vinegar. Bring to a simmer and let the sauce cook for 15–20 minutes to concentrate the flavors.
When the pasta is cooked, drain it and add the rigatoni to the pan with the ragu. Toss gently to coat the pasta evenly with the sauce.
Dollop spoonfuls of ricotta over the top, then place the pan briefly under a hot broiler (about 3–5 minutes) until the ricotta is warmed and lightly browned. Serve immediately.
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More Recipes You’ll Love!
If you like this lamb ragu, try other comforting pasta dishes for family meals and weeknight dinners.
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Spinach and Three Cheese Stuffed Shells
-
Creamy Garlic Mushroom Pasta
-
Creamy Salmon Pasta
-
Cajun Shrimp Pasta
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Lamb Ragu with Rigatoni & Ricotta
10
20
Equipment
Ingredients:
- 12 oz rigatoni
- 1/4 cup diced pancetta
- 1 onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 1 lb ground lamb
- 25 oz crushed tomatoes
- 3 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 2 tablespoons balsamic vinegar
- 7 oz ricotta cheese
Instructions
- Heat a large pot of heavily salted water to a boil and cook the pasta according to package directions.
- Heat a large sauté pan over medium heat and add the pancetta. When most of the fat has rendered, add the carrot, celery, onion and garlic. Sauté 2–3 minutes.
- Add the ground lamb, break into pieces and brown.
- Stir in the crushed tomatoes, Italian seasoning, and balsamic vinegar.
- Simmer the sauce for about 20 minutes to deepen the flavors.
- Add the cooked rigatoni to the pan and toss to combine. Top with dollops of ricotta and broil briefly until the cheese is warm and golden.
Nutrition
Carbohydrates: 58g
Protein: 27g
Fat: 27g
*Nutritional information is calculated using online tools and may not be 100% accurate.
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