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pasta with slow cooked Italian style lam
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5 from 2 votes

Slow Cooked Lamb Ragu

Tender lamb pieces cooked with Mediterranean flavours makes a great pasta topping.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Lactose
Servings: 4 people
Calories: 565kcal
Author: Ayla Clulee


  • 1 tablespoon olive oil
  • 2 cloves garlic (chopped)
  • 2 bay leaves
  • 300 g shoulder of lamb (or any other marbled cut you like) (1 cm cubes)
  • 1 cup dry white wine (235 ml)
  • 2 sweet red peppers (approx 150 grams) (sliced)
  • 1 chili (red or green - optional) (chopped)
  • 1 tablespoon tomato paste
  • 3 tomatoes (approx 300 grams) (chopped)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ½ cup chicken or lamb stock (120 ml)
  • cup chopped parsley
  • 400 g pasta (of your choice)
  • grated parmesan or pecorino cheese (to garnish)


  • Heat a large wok or heavy-based pan on low heat, add olive oil, garlic, bay leaves and saute until the garlic slightly turn brown.
  • Add the lamb and saute until brown.
  • Add the dry white wine and reduce until syrupy consistency then add the peppers and chilli (if using), saute for few minutes.
  • Stir in the tomato paste then add the tomatoes, black pepper, salt and stock.
  • Bring the pan to a boil, lower the heat and gently simmer for 2 hours or until the meat is tender and there is hardly any liquid left in the pan.
  • When the sauce is ready, cook the pasta al dente following the instructions on the packaging and add to the lamb ragu.
  • Add some pasta water if the sauce is too thick and add chopped parsley, stir well and serve with grated parmesan or pecorino cheese.


Calories: 565kcal | Carbohydrates: 86g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 705mg | Potassium: 824mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2697IU | Vitamin C: 90mg | Calcium: 51mg | Iron: 3mg