Easy Lamb Ragu d’Abruzzo Rosemary Recipe – Cozy & Flavorful

 Here’s Why You’ll Love This Lamb Ragu d’Abruzzo Rosemary Recipe

Hey there, kitchen friends! Are you craving a dish that’s both deeply comforting and bursting with flavor, but without spending hours in the kitchen? Then you’re in for a treat! This Lamb Ragu d’Abruzzo Rosemary Recipe is your answer. Imagine tender, melt-in-your-mouth lamb simmered in a rich tomato sauce, infused with the fragrant aroma of rosemary – all coming together in a surprisingly simple way. Perfect for a cozy weekend dinner or a special weeknight meal, this ragu is easier than you think and guaranteed to impress. Let’s get cooking and bring a taste of Italian countryside charm to your table!

This recipe is all about making delicious food accessible for everyone, especially if you’re juggling a busy life or just starting out in the kitchen. We’ve broken down each step to ensure you feel supported and confident from start to finish. Trust us, the amazing aroma alone will make your kitchen feel like home. Ready to discover how easy and incredibly delicious this lamb ragu d’abruzzo rosemary recipe truly is?

Printable Recipe Card: Your Easy Lamb Ragu d’Abruzzo Rosemary Guide!

Easy Lamb Ragu d’Abruzzo Rosemary Recipe – Cozy & Flavorful

This Lamb Ragu d’Abruzzo Rosemary Recipe is your answer to a dish that’s both deeply comforting and bursting with flavor, but without spending hours in the kitchen. Imagine tender, melt-in-your-mouth lamb simmered in a rich tomato sauce, infused with the fragrant aroma of rosemary – all coming together in a surprisingly simple way. Perfect for a cozy weekend dinner or a special weeknight meal, this ragu is easier than you think and guaranteed to impress.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 650 kcal

Equipment

• 1 Large Pot or Dutch Oven Heavy-bottomed
• 1 Wooden Spoon For stirring
• 1 Large Skillet (optional) For browning lamb in batches if needed

Ingredients

  

• 1.5 lbs Boneless lamb shoulder cut into 1-inch cubes
• 1 large Onion finely chopped
• 2 Carrots finely chopped
• 2 stalks Celery finely chopped
• 2 cloves Garlic minced
• 1 tablespoon Fresh rosemary finely chopped
• 1 teaspoon Dried oregano
• 1/2 teaspoon Red pepper flakes optional
• 28 ounce Canned crushed tomatoes
• 1 cup Dry red wine like Chianti or Merlot
• 1 cup Beef broth
• 1/4 cup Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 1 pound Pasta such as pappardelle or tagliatelle
• to serve Freshly grated Pecorino Romano cheese optional

Instructions

 

• In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
• Push the vegetables to one side of the pot and add the cubed lamb. Season generously with salt and pepper. Brown the lamb on all sides, about 5-7 minutes.
• Add minced garlic, chopped fresh rosemary, dried oregano, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant. Stir everything together.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
• Add the can of crushed tomatoes and beef broth to the pot. Stir well. Bring to a simmer, then reduce heat to low, cover, and simmer gently for at least 2-3 hours.
• After simmering, check the lamb for tenderness. Once tender, use two forks to shred the lamb directly in the pot. Stir the shredded lamb back into the sauce.
• Taste the ragu and adjust seasoning with salt and pepper. Simmer uncovered for another 15-20 minutes to thicken slightly if needed.
• While the ragu is finishing, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
• Add cooked pasta to the pot with the ragu. Toss to coat, adding pasta water if needed. Serve immediately, garnished with Pecorino Romano cheese if desired.

Notes

Make it Vegetarian: Substitute lamb with 1.5 lbs of hearty mushrooms like portobello or cremini, or with lentils for a protein-rich option.
Spice it Up: Increase the amount of red pepper flakes for a spicier ragu.
Make Ahead: Ragu tastes even better the next day! Prepare it in advance and reheat before serving.

Keyword comfort food, easy recipe, italian, lamb ragu, pasta sauce, rosemary recipe

Let’s Gather Our Ingredients for This Lamb Ragu d’Abruzzo Rosemary Recipe

Full Ingredient List

• 1.5 lbs (about 700g) boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 (28 ounce) can crushed tomatoes
• 1 cup dry red wine (like Chianti or Merlot)
• 1 cup beef broth
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 pound pasta, such as pappardelle or tagliatelle
• Freshly grated Pecorino Romano cheese, for serving (optional)

Smart Ingredient Swaps and Easy Substitutions

• Lamb Shoulder Swap: If you can’t find lamb shoulder, you can use lamb leg or even beef chuck roast. Just make sure to trim any excess fat. For a non-meat option, consider using hearty mushrooms like portobello or cremini to create a vegetarian ragu with a similar depth of flavor.
• Fresh Rosemary Alternative: No fresh rosemary on hand? No problem! You can substitute with 1 teaspoon of dried rosemary. While fresh rosemary has a brighter, piney aroma, dried rosemary will still provide that essential earthy, woodsy note to your ragu. You could also experiment with other herbs like thyme or marjoram for a slightly different, but still delicious, flavor profile.
• Red Wine Substitution: If you prefer to cook without alcohol, or simply don’t have red wine available, you can easily substitute it with more beef broth or even vegetable broth. For an extra layer of flavor, add a splash of red wine vinegar or balsamic vinegar to mimic the acidity that wine provides.

Budget-Friendly Tips and Finding Ingredients

• Lamb on a Budget: Lamb shoulder is generally more affordable than other cuts of lamb like loin chops or rack of lamb. Look for it at butcher shops or larger supermarkets, sometimes it’s pre-cubed which saves you prep time! If lamb is still pricey, consider using a mix of lamb and less expensive beef chuck to stretch your budget without compromising on flavor.
• Seasonal Veggies: Onions, carrots, and celery are kitchen staples and usually very budget-friendly. Buying them in bulk can save you money. Check your local farmers market for seasonal deals, especially in the fall and winter when root vegetables are abundant and often cheaper.
• Pantry Power: Canned crushed tomatoes, dried oregano, and red pepper flakes are pantry heroes that last a long time and are cost-effective. Stocking up on these essentials means you’re always ready to whip up flavorful dishes without extra trips to the store.
• Pasta Choices: While pappardelle and tagliatelle are classic choices for ragu, feel free to use any pasta shape you have on hand. Penne, rigatoni, or even spaghetti will work beautifully. Look for pasta on sale or opt for store brands, which are often just as good as name brands but easier on the wallet.

Time to Cook! Your Step-by-Step Guide for Lamb Ragu d’Abruzzo Rosemary

1. Get Started: Sauté the Aromatics. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This step builds the flavor base of your ragu, so don’t rush it!
   Tip: Sautéing vegetables gently releases their natural sweetness and creates a deeper, richer flavor profile for the sauce.
2. Brown the Lamb: Develop Richness. Push the vegetables to one side of the pot and add the cubed lamb. Season generously with salt and pepper. Brown the lamb on all sides, about 5-7 minutes. Browning the meat is crucial as it creates those delicious caramelized bits that add so much depth and umami to the ragu.
   Technique: Don’t overcrowd the pot – brown the lamb in batches if necessary to ensure even browning. Overcrowding can lead to steaming instead of browning.
3. Garlic and Herbs: Infuse Flavor. Add minced garlic, chopped fresh rosemary, dried oregano, and red pepper flakes (if using) to the pot. Cook for another minute until fragrant. Stir everything together, making sure the garlic doesn’t burn, which can make it bitter. The aroma at this stage is just heavenly!
   Tip: Cooking garlic and herbs briefly in the oil releases their essential oils, maximizing their flavor impact in the ragu.
4. Deglaze with Wine: Unlock Deliciousness. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to concentrate. This process, called deglazing, is key to adding complexity and depth to your sauce.
   Technique: Use a wooden spoon to scrape up those flavorful browned bits – they’re packed with savory goodness!
5. Simmer in Tomato Sauce: Build Depth. Add the can of crushed tomatoes and beef broth to the pot. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 2-3 hours, or even longer for maximum tenderness and flavor. The longer it simmers, the more the flavors will meld and deepen, and the lamb will become incredibly tender.
   Patience is Key: Low and slow simmering is what transforms this ragu from good to amazing. It allows the lamb to break down and become incredibly tender, and the sauce to thicken and become rich and flavorful.
6. Shred the Lamb: Perfect Texture. After simmering, remove the lid and check the lamb. It should be fork-tender and easily shreddable. If not, continue to simmer for another 30-60 minutes. Once tender, use two forks to shred the lamb directly in the pot. Stir the shredded lamb back into the sauce.
   Tip: If you prefer a smoother sauce, you can use an immersion blender to partially blend the ragu. But for a more rustic, hearty ragu, keep it chunky with shredded lamb.
7. Taste and Adjust: Final Touches. Taste the ragu and adjust seasoning with salt and pepper as needed. Simmer uncovered for another 15-20 minutes to allow the sauce to thicken slightly if it seems too thin.
   Important Step: Always taste and adjust seasoning at the end. A little extra salt or pepper can really bring out the flavors.
8. Cook the Pasta: Timing is Everything. While the ragu is finishing, cook your pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
   Pasta Pro-Tip: Cooking pasta al dente means it’s cooked through but still has a slight bite. It will finish cooking in the sauce and absorb some of the delicious flavors. And don’t forget to save that pasta water – it’s liquid gold!
9. Combine and Serve: Enjoy! Add the cooked pasta to the pot with the ragu. Toss to coat, adding a little reserved pasta water if needed to create a silky, luscious sauce that clings to the pasta. Serve immediately, garnished with freshly grated Pecorino Romano cheese, if desired.
   Serving Suggestion: For an extra touch of freshness, sprinkle with a little extra chopped fresh rosemary or parsley before serving.

Our Best Tips & Tricks for a Perfect Lamb Ragu d’Abruzzo Rosemary

• Quality Lamb Matters: Start with good quality lamb shoulder. Look for meat that has a good amount of marbling (those streaks of fat within the muscle) as this will render down during cooking and make the ragu more flavorful and tender.
• Don’t Skimp on Sautéing: Taking the time to properly sauté the onions, carrots, and celery is crucial for building flavor. Cook them until they are softened and fragrant, as this creates a sweet and aromatic base for the ragu.
• Low and Slow is the Way to Go: Patience is key when making ragu. Simmering the sauce for a longer period allows the flavors to meld and deepen, and it ensures that the lamb becomes incredibly tender. Resist the urge to rush the simmering process!
• Taste as You Go: Seasoning is crucial. Taste the ragu at different stages of cooking and adjust salt and pepper as needed. Especially before serving, give it a final taste and tweak to perfection.
• Pasta Water Magic: Don’t discard the pasta cooking water! It’s starchy and helps to create a silky, emulsified sauce when you combine the pasta with the ragu. Adding a little pasta water can make your ragu extra luscious and help it cling beautifully to the pasta.
• Fresh Herbs for Brightness: Fresh rosemary is essential for this recipe, but a sprinkle of fresh parsley or basil at the end can add a lovely touch of brightness and freshness to balance the richness of the ragu.
• Make it Ahead: Ragu is a fantastic dish to make ahead of time. In fact, it often tastes even better the next day as the flavors have had more time to develop and deepen. This makes it perfect for meal prepping or for entertaining.

What to Serve with Your Delicious Lamb Ragu d’Abruzzo Rosemary: Perfect Pairings

This rich and hearty Lamb Ragu d’Abruzzo Rosemary is a star on its own, but pairing it with the right sides can elevate your meal to a whole new level of deliciousness! Here are some friendly suggestions to create a balanced and satisfying dining experience:

• Crusty Bread: You absolutely must have some good crusty bread on the side to soak up every last drop of that amazing ragu sauce. Think Italian ciabatta, sourdough, or a rustic baguette. A simple drizzle of olive oil and a sprinkle of salt on the bread is all you need.
• Simple Green Salad: To balance the richness of the ragu, a fresh and vibrant green salad is perfect. A simple salad with mixed greens, a light vinaigrette, and maybe some shaved Parmesan or toasted pine nuts provides a lovely contrast in texture and flavor.
• Roasted Vegetables: Roasted vegetables like asparagus, broccoli, or Brussels sprouts make a wonderful healthy side. Roasting brings out their natural sweetness and slightly charred edges complement the savory ragu beautifully.
• Garlic Bread: For a more indulgent meal, garlic bread is always a crowd-pleaser. The garlicky, buttery flavors pair wonderfully with the rosemary and lamb in the ragu.
• Wine Pairing: Since we used red wine in the ragu, serving it with a complementary red wine is a natural choice. A medium-bodied Italian red like Chianti Classico or Montepulciano d’Abruzzo would be fantastic. If you prefer something lighter, a Pinot Noir could also work well.
• For Dessert: After such a hearty and savory main course, a lighter dessert is ideal. Consider a refreshing lemon sorbet, a classic panna cotta, or some fresh fruit with a dollop of mascarpone cream.

How to Store and Reheat Your Delicious Lamb Ragu d’Abruzzo Rosemary

Lucky you if you have leftovers of this amazing Lamb Ragu! It stores and reheats beautifully, making it perfect for enjoying again later in the week. Here’s how to keep it tasting its best:

Storing Leftover Ragu:

• Cool it Down: First, let the ragu cool down to room temperature. This usually takes about 30-45 minutes. Don’t leave it out at room temperature for longer than 2 hours for food safety reasons.
• Airtight Containers: Transfer the cooled ragu to airtight containers. You can use plastic containers or glass jars with lids. Make sure the containers are properly sealed to prevent the ragu from drying out and to keep out any unwanted odors from your fridge.
• Refrigerate: Store the containers in the refrigerator. Lamb ragu will keep well in the fridge for 3-4 days.
• Freezing (Optional): For longer storage, you can freeze the ragu. Portion it into freezer-safe bags or containers, leaving a little space at the top for expansion. Frozen ragu can last for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating Your Ragu:

• Stovetop Reheating: The best way to reheat ragu is on the stovetop. Place the ragu in a saucepan or pot over medium-low heat. Add a splash of water or broth if it seems too thick. Heat gently, stirring occasionally, until it’s heated through. This usually takes about 10-15 minutes. Avoid boiling, as this can make the sauce separate.
• Microwave Reheating (Quick Method): For a faster reheat, you can use the microwave. Place a portion of ragu in a microwave-safe dish, cover loosely, and microwave on medium power in 1-2 minute intervals, stirring in between, until heated through. Be careful not to overheat it.
• Reheating Frozen Ragu: If you’re reheating frozen ragu, thaw it in the refrigerator overnight. Then, reheat it gently on the stovetop as described above. You can also reheat it directly from frozen on the stovetop over low heat, but it will take longer.
• Reheating Pasta Separately: If you have leftover pasta mixed with ragu, it’s best to reheat it together. However, if you have leftover ragu and uncooked pasta, cook fresh pasta and then combine it with the reheated ragu for the best texture.

Your Lamb Ragu d’Abruzzo Rosemary FAQ: Simple Answers for Confident Cooking

• Can I make this ragu in a slow cooker?
  • Absolutely! To make this in a slow cooker, brown the lamb and sauté the vegetables in a skillet first as described in the recipe. Then, transfer everything to your slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours, or until the lamb is very tender. Shred the lamb and continue as directed.
• Can I use ground lamb instead of cubed lamb shoulder?
  • Yes, you can use ground lamb. Brown the ground lamb in the pot, breaking it up as it cooks. Drain off any excess fat before adding the vegetables and proceeding with the recipe. The texture will be slightly different, but still delicious!
• Is it necessary to use red wine?
  • While red wine adds depth and complexity to the ragu, it’s not strictly necessary. If you prefer not to use wine, you can substitute it with additional beef broth or vegetable broth. For a touch of acidity, add a tablespoon of red wine vinegar or balsamic vinegar.
• Can I make this recipe vegetarian?
  • Yes! To make a vegetarian version, skip the lamb and add hearty vegetables like diced portobello mushrooms, eggplant, or lentils. Roast the vegetables beforehand to enhance their flavor, then add them to the sauce and simmer as directed.
• What kind of pasta is best for ragu?
  • Wide, sturdy pasta shapes like pappardelle, tagliatelle, fettuccine, or rigatoni are excellent for ragu because they can hold onto the rich, chunky sauce. However, you can use any pasta shape you have on hand – even spaghetti or penne will work just fine!
• How long does lamb ragu last in the fridge?
  • Lamb ragu will last for 3-4 days in the refrigerator when stored properly in an airtight container. Make sure to cool it down completely before refrigerating.
• Can I freeze lamb ragu?
  • Yes, lamb ragu freezes beautifully! Store it in freezer-safe containers or bags for up to 2-3 months. Thaw it in the refrigerator overnight before reheating for best results.

Time to Savor Your Delicious Lamb Ragu d’Abruzzo Rosemary and Share the Joy

Congratulations, you’ve just created a wonderfully comforting and flavorful Lamb Ragu d’Abruzzo Rosemary Recipe! This dish is a testament to how simple ingredients and straightforward steps can come together to create something truly special. We hope you enjoy every bite of this cozy, Italian-inspired meal.

Now it’s your turn! We’d love to see your culinary creations. Rate this recipe below, share your photos on social media using #FingerLickingRecipes, and let us know how it turned out in the comments. Join our friendly community of home cooks on Instagram and Pinterest for more easy and delicious recipes. Happy cooking!