There’s something so special about bringing ingredients home with intention.
This ragù started with lamb we brought back from Steamboat—local, flavorful, and just perfect for a slow, comforting meal. It’s the kind of dish that fills your kitchen with warmth and makes everyone wander in asking, “What smells so good?”
It’s simple, rustic, and incredibly satisfying—exactly how I love to cook.
Pegs used 2 different pastas, as she didn’t have enough for everyone. Jovial’s gluten free pastas are our go to brand. We love their texture and taste and all the many shapes they offer to us gluten free-ers. I used there Tagliatelle pasta and their Mafalda shown in the photos. 2 ingredients with great taste as its all grown and manufactured in Italy! If you don’t tell anyone it’s gluten free, they would never know!
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Lamb Ragù
- Yield: 2 servings 1x
Ingredients
- 2–3 cups diced leftover marinated lamb
- Your favorite pasta (Tagliatelle or Mafalda are perfect here—Jovial is a great option)
- 1/2 cup reserved meat juices (from the lamb)
- 1/4 cup red wine or 1 Tbsp balsamic red wine vinegar (a small splash)
- Leftover onions or vegetables (if you have them—this dish is very forgiving)
- 3 sprigs fresh thyme
- 1/4 cup tomato sauce
- 1 Tbsp butter
- 1/2 teaspoon sea salt
- 2 tablespoons butter
For serving:
- Freshly grated Pecorino Romano
- Fresh parsley, minced
- A pinch of freshly grated nutmeg
Instructions
- Add into your skillet: diced lamb and any leftover onions or vegetables. Pour in the reserved meat juices, tomato paste, butter and red wine (if using). Bring to a medium simmer, allowing sauce to begin to thicken.
- Add fresh or dried thyme leaves and sea salt.
- Every now and then stir and scrape up any bits from the pan.
- Allow sauce to cook down slowly until it thickens and becomes rich and silky—this is where the magic happens.
- Once it’s thickening, turn heat down to a low allowing the sauce to gently simmer.
- Butter helps the sauce to thicken, it will stick to the back of your spoon.
- Once the sauce has reduced and thickened, adjust seasonings: more salt, more butter, more wine…
- Once ready, pour over and mix into your pasta.
- Garnish with minced parsley, fresh grated nutmeg and cheese.
Let it cook slowly until it thickens and becomes rich and silky—this is where the magic happens.
Notes
Toss the ragù with your favorite pasta and finish with:
- Fresh parsley
- A pinch of nutmeg
- Generous Pecorino Romano
Serve warm and enjoy every bite especially during special celebrations and holidays,
💛 A Little Note from My Kitchen
This is one of those meals that doesn’t need to be perfect to be beautiful.
It’s built from leftovers, from intention, from slowing down just enough to let flavors come together. And honestly, those are always the meals that feel the most special.
If you’re cooking lamb this season—especially with Easter around the corner—this is such a lovely way to use what’s left and turn it into something completely new.
Pasta lovers, here are a few more favorite Curry recipes…
- For the vegetarian: Medicinal Mushroom Pasta
- Seafood lovers: Pink Alfredo Pasta with Shrimp
FAQs
Can I make this if I don’t have leftover lamb?
Yes, absolutely. You can cook fresh lamb (shoulder or leg works beautifully), dice it, and follow the recipe the same way. Even if you have a left over pot roast or beef brisket this will work wonderfully! That said… this dish really shines as a leftover transformation—the flavor is deeper and richer.
Do I have to use red wine?
Nope. If you prefer not to use wine, just skip it and add a splash more of the reserved meat juices or even a little broth.
You can also use:
- Red wine vinegar (a small splash)
- Or just keep it simple and let the lamb flavor lead
Can I freeze lamb ragù?
Yes, and it freezes really well.
Let it cool completely, store in an airtight container, and freeze for up to 2–3 months.
It’s honestly one of those meals that tastes even better the next time around.
If you make this, I’d love to hear how it turned out for you 🤍