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A bold twist on a classic Italian favorite, this version of Lamb Ragu on pappardelle brings the heat in the best way possible. Tender, slow-cooked lamb is simmered in a rich tomato sauce with a fiery kick, creating a dish that’s hearty, comforting, and just a little rebellious.
This isn’t your everyday Lamb Ragu recipe; it’s a spiced-up, flavor-packed version that will have you twirling forkfuls of silky pasta and going back for seconds. If you’re after an easy lamb Ragu that still feels like an indulgent weekend treat, this one’s for you.
What Makes This Lamb Ragu Work
What makes this Lamb Ragu recipe stand out is the balance of deep, slow-cooked richness with a punch of heat that wakes up your taste buds. The lamb is simmered gently until it’s meltingly tender, soaking up all the flavors from the tomatoes, wine, herbs, and spices. That extra fiery kick adds a modern edge to a beloved Italian classic, making each bite both comforting and exciting.
What Goes Into Lamb Ragu
A rich, spicy pasta sauce like this Lamb Ragu is all about layering flavors. From the aromatic base to the slow-cooked lamb and silky pasta, every ingredient has its moment to shine.
- Lamb Steaks: Diced into hearty chunks, lamb brings a deep, savory richness that becomes meltingly tender as it simmers.
- Passata: Smooth, slow-cooked Italian tomato puree that forms the rich backbone of the sauce.
- Crushed Red Chilli Flakes: The source of this ragu’s heat, adding a bold, lingering spice that cuts through the richness.
- Pappardelle: Wide, flat pasta ribbons that perfectly cradle the thick, meaty ragu.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lamb Ragu
- Sauté Aromatics: Heat the oil in a large skillet over medium high. Add the onion and carrot; cook until the onion is translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Brown the Lamb: Add the lamb and sear until well browned on all sides. Add the chopped tomatoes, then sprinkle in the oregano, thyme, and crushed red chilli flakes; stir for 1 minute to bloom that fiery heat.
- Build the Sauce: Pour in the passata (or marinara) and add the tomato paste. Bring to a gentle boil, then reduce the heat to low and let the ragu settle into a steady simmer.
- Simmer and Season: Stir in the wine, stock, and a pinch of salt. Cover and simmer, stirring occasionally; when the lamb begins to soften, add the water and continue cooking until tender.
- Cook the Pasta: While the ragu simmers, cook the pappardelle according to packet directions until al dente. Drain well, then toss with 2 ladles of the ragu to coat the noodles.
- Finish and Serve: Taste and adjust salt and heat, adding a pinch more chilli flakes if you want extra fire. Plate the pasta, spoon over more lamb sauce, and finish with Parmesan.
Pair your Lamb Ragu on pappardelle with grilled bruschetta portobello mushrooms, whose smoky, juicy bite offers a satisfying vegetarian counterbalance to the rich sauce. Add cilantro lime cauliflower rice on the side for a light, citrusy lift that cuts through the heat of the chilli flakes. For a sweet finish, try chai apple muffins; their warm spice and tender crumb echo the ragu’s depth while providing a cozy, unexpected dessert. Or, for another hearty option, serve it alongside Greek Chicken and Potatoes for a Mediterranean-inspired feast.
Recipe FAQ’s
Pappardelle is the classic choice for Lamb Ragu on pappardelle because its wide ribbons hold onto the rich sauce, but tagliatelle or fettuccine also work well.
Absolutely. While cubed lamb gives more texture, ground lamb will cook faster and still deliver great flavor for an easy Lamb Ragu.
Yes, the crushed red chilli flakes give it a noticeable heat. You can reduce or increase the amount depending on your spice tolerance.
Fiery Lamb Ragu on Parpadelle
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion finely chopped
- 1 medium carrot peeled and chopped
- 3 cloves garlic crushed
- 24 oz lamb steaks diced into 1 1/2-inch cubed pieces
- 2 large ripe tomatoes chopped
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 24 oz bottle of Italian Passata or marinara/tomato sauce for U.S readers
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 tablespoon vegetable stock powder or beef
- 1 pinch sea salt
- 1/2 cup water
- 1 lb packet pappardelle pasta
- Parmesan cheese to serve
Instructions
- Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
- Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
- Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
- While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
- Serve with the lamb sauce and Parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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beautiful recipe… the meat just falls apart and that sauce is delicious!! im just wondering if this can be done in the slow cooker and f so for how long???
Great easy recipe, I will make this again. Delicious. I used an egg fettuccine pasta.
Made this with the leftover Leg of Lamb from Christmas. It is wickedly delicious!!! So much umami! Thank you, Karina, for the recipe!!