Lamb Ragu Recipe


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  • 2 tablespoons lamb fat or extra-virgin olive oil
  • 1 medium onion, finely diced
  • 1 1/2 pounds ground lamb
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground cumin
  • fresh or dried rosemary and thyme, to taste
  • Salt and freshly ground pepper
  • 1/2 cup dry red wine or water
  • One 28-ounce can diced tomatoes
  • 1 1/2 cups lamb or chicken stock
  • To garnish
  • 3/4 cup ricotta or mozzarella cheese
  • Chopped basil


  1. In a heavy pot, such as enameled cast iron, heat 2 tablespoons of fat or olive oil. Add the diced onions and sweat over medium heat, stirring occasionally, until slightly softened, about 5 minutes.

  2. Add the lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.

  3. Add the wine and stock to the pot along with the canned tomatoes and their juices. Bring to a boil; then reduce to a steady simmer. Cover partially and cook over low heat until the liquid is slightly reduced, 25 to 30 minutes.

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