Quick Lamb Ragù | Dorothy Lane Market

Quick Lamb Ragù

PREP TIME 10 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters
This dinner comes together quick but has deep, gourmet flavors. Pair with a red wine, like Château Ribeyrolles La Fleur Bordeaux Supérieur that is generous in both fruit and complexity. 


  • 1 lb ground lamb
  • 1 onion, chopped
  • 2 carrots, chopped
  • 4 garlic cloves, minced
  • 2 tsp fennel seeds
  • 1 tsp oregano
  • Salt and pepper to taste
  • 2 Tbsp DLM Extra-Virgin Olive Oil
  • 1 28-oz can crushed tomatoes
  • 1 lb pappardelle or your favorite pasta
  • Basil, thinly sliced
  • Parmigiano-Reggiano, grated


In sauté pan over medium-high heat, sauté the lamb, onion, carrot, garlic, fennel, oregano, salt, and pepper in the olive oil. Cook about 8 minutes or until lamb is broken up and veggies are tender.
Add the tomatoes and reduce the heat. Cook covered for 15 minutes.
In the meantime, cook your pasta according to package directions.
Toss your pasta with your sauce to coat the noodles.
Garnish with fresh basil and grated Parmigiano-Reggiano.


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