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2 pasta bowls of lamb, tomato and oregano ragu with tagliatelle and a mustard napkin on the side.
5 from 2 votes

Lamb, Tomato and Oregano Ragu

By: Deborah
This lamb, tomato and oregano ragu recipe is a hearty, rich and flavourful sauce made with lamb mince, plum tomatoes, and aromatic oregano. Perfect for pasta, polenta, or a cosy family meal!
PREP: 10 minutes
COOK: 2 hours
TOTAL: 2 hours 10 minutes
Course: Main
Cuisine: Italian
Servings: 4 people
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Equipment

Ingredients

  • 2 tbsp olive oil plus extra for frying
  • 500 g (1.1 lb) lamb mince
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 celery sticks finely chopped
  • a bunch of fresh oregano leaves picked (see Notes)
  • a large pinch of salt
  • 150 ml (¾ cup) red wine (Italian if possible)
  • 2 x 400 g (28 oz) tins plum tomatoes
  • salt and freshly ground black pepper
  • tagliatelle or any other pasta, to serve
  • parmesan finely grated, to serve

Instructions

  • Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince for 10 to 15 minutes, until really crisp. Scoop out onto a plate and set aside. Reduce the heat to medium low and add the onion, carrots, celery, and three quarters of the oregano to the casserole with a large pinch of salt and a little more oil.  Cook for 15 minutes, stirring regularly, until the veg is soft.
  • Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and grated parmesan.
  • We enjoy ours with homemade baguette or you could try it with our focaccia…and the rest of the wine!

Notes

  • We have an oregano herb plant in our garden, however, if you can’t get oregano, then thyme, rosemary, or a few bay leaves will work too.
  • Vegetarian option - replace the lamb mince with lentils, mushrooms or a plant-based mince for a meat-free version.
  • This lamb, tomato and oregano ragu recipe is easily adapted if you're cooking for less or more people.

 

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Nutrition

Calories: 443kcal | Carbohydrates: 15g | Protein: 23g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 385mg | Potassium: 848mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5344IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, date night, lamb bolognese, lamb ragu, ragu sauce for pasta, special dinner, Valentine's meal, winter warmer
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