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Hearty Lamb Tomato Braise

Category: Simple One-Pot Wonders

This dish features succulent lamb shoulder, slowly braised with tomatoes, aromatic vegetables like garlic, onion, carrot, and celery, and finished with Italian herbs. The meat turns irresistibly tender and shreds into a hearty sauce that clings beautifully to wide ribbons of pappardelle or your favorite pasta. Cooked using the Instant Pot, slow cooker, or traditional stovetop, this comforting meal delivers bold flavors and a rich, savory depth. Bay leaves, tomato paste, and a touch of sugar add balance, while a final toss with pasta water ensures a silky texture for each bite. Versatile, satisfying, and ideal for sharing.

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Updated on Mon, 18 Aug 2025 16:06:18 GMT
A bowl of pasta with meat and tomato sauce. Pin
A bowl of pasta with meat and tomato sauce. | quickdinnerfix.com

This lamb ragu is pure comfort food with fork-tender lamb simmered in a rich tomato sauce and tossed with wide ribbons of pasta. The depth of savory flavors and the melt-in-your-mouth texture make it the kind of meal that brings everyone to the table. Whether you use your Instant Pot, slow cooker, or classic stovetop, the result is always heartwarming and deeply satisfying.

I tried this for a chilly Sunday dinner with friends and it was a showstopper. Now it is my go-to comfort dish anytime I crave something extra cozy.

Ingredients

  • Lamb shoulder: Tender meat that becomes meltingly soft when braised Use well-marbled pieces for best flavor
  • Salt and pepper: Essential for seasoning and bringing out the meat’s natural flavor Use freshly ground pepper for a brighter aroma
  • Olive oil: Adds a peppery richness to the sauce Choose extra virgin for the best taste
  • Garlic: Gives deep savory notes Fresh minced garlic brings maximum aroma
  • Onion: Lays the foundation of flavor Yellow onions are ideal for sweetness and body
  • Carrot: Adds natural sweetness and color Select firm carrots for the best texture
  • Celery: Provides an herbal backbone to the sauce Crisp celery stalks are best
  • Beef broth: Supplies more richness and depth Opt for low-sodium broth to control saltiness
  • Canned tomatoes: Forms the saucy base Choose high-quality Italian tomatoes if possible
  • Tomato paste: Intensifies the tomato flavor Look for double concentrate in a tube for bolder flavor
  • Italian seasoning: Lends classic herbal character Dried blends with oregano basil and thyme work nicely
  • Sugar: Balances acidity in the tomatoes Just a pinch smooths out the sauce
  • Bay leaves: Bring background fragrance Use dried whole leaves and remove before serving
  • Beef bouillon cube: Infuses extra savory depth Choose a good quality brand for real beefy flavor or swap with chicken or vegetable for a different twist
  • Pappardelle or pasta of choice: Wide noodles cradle the ragu beautifully Fresh or dried pasta works

Step-by-Step Instructions

Prep the Lamb:
Pat the lamb shoulder dry with paper towels and chop into large chunks to help build a good sear. Sprinkle all sides with salt and pepper so the seasoning penetrates the meat.
Sauté the Aromatics:
Heat olive oil on the sauté function of the Instant Pot or in a Dutch oven over medium heat. Add minced garlic sliced onion diced carrot and diced celery. Cook gently until everything is soft and fragrant about six to eight minutes stirring often to prevent sticking. This step builds a deep flavor base for your sauce.
Brown the Lamb:
Add the seasoned lamb chunks to the pot with the vegetables. Sear them on all sides until lightly browned turning with tongs for even color. This caramelizes the meat and adds a hearty depth.
Simmer the Sauce:
Stir in the beef broth canned tomatoes tomato paste Italian seasoning sugar bay leaves and the bouillon cube. Mix everything well making sure the tomato paste is evenly dispersed. Bring the sauce to a gentle simmer which helps flavors marry.
Pressure Cook or Braise:
For Instant Pot close the lid and seal the valve. Cook on high pressure for twenty five minutes then allow a ten minute natural release before opening. For stovetop or slow cooker let the sauce bubble gently on low for two to three hours until the lamb is tender enough to shred.
Shred and Rest:
Once done carefully shred lamb with two forks discarding sinew or large pieces of fat. Return the shredded meat to the sauce and stir well to soak in the flavors. Let it sit off the heat while pasta cooks.
Cook the Pasta:
Boil pappardelle or your chosen pasta in salted water according to package instructions. Save up to half a cup of pasta cooking water before draining.
Combine and Serve:
Transfer the ragu to a large pot or Dutch oven if needed. Toss in pasta and just enough pasta water to help the sauce cling. Stir gently and serve hot with extra herbs or grated cheese.
A plate of pasta with meat and tomatoes. Pin
A plate of pasta with meat and tomatoes. | quickdinnerfix.com

My favorite ingredient has to be the bay leaf which gives that mysterious background aroma. Serving this on my grandma’s old pasta plates makes it feel like the ultimate celebration dish each time.

Storage Tips

Store leftover ragu separate from the pasta to avoid sogginess. Keep the sauce in an airtight container in the fridge for up to five days. Reheat gently over medium low heat adding a splash of water or broth to loosen if needed. Freeze sauce only for up to three months letting it cool completely before sealing.

Ingredient Substitutions

If you cannot find lamb beef chuck or short ribs work almost as well and bring a similar rich texture. For a lighter version try a mix of ground turkey and pork. If you want extra punch substitute half the beef broth with red wine for a robust flavor.

Serving Suggestions

Serve the ragu with thick ribbons of pasta like pappardelle tagliatelle or even gnocchi for something different. A spoonful over creamy polenta is pure comfort. Add steamed greens or a bright green salad on the side to balance the richness.

A bowl of pasta with meat and vegetables. Pin
A bowl of pasta with meat and vegetables. | quickdinnerfix.com

Cultural and Historical Context

Ragu is a staple of Italian home cooking with regional versions found all over the country. Traditionally served for Sunday family lunches in Italy ragu recipes vary from home to home each with its own cherished blend of meats and seasonings. Lamb ragu is especially loved in Southern Italy where sheep farming has deep roots.

Recipe FAQs

→ What cut of lamb should I use?

Lamb shoulder is ideal for this dish, as it becomes tender and shreds easily, providing a rich flavor and texture.

→ Can I substitute another meat for lamb?

Yes, beef chunks are a great alternative and yield a similar hearty result when slow-braised in the sauce.

→ Which pasta goes best with this sauce?

Pappardelle is a classic choice for holding the rich, meaty sauce, but any sturdy pasta like rigatoni or tagliatelle works well.

→ How can I make the sauce richer?

Swapping half the beef broth for red wine deepens the flavor, while extra herbs like rosemary or chili flakes add complexity.

→ How do I store leftovers?

Store the sauce and pasta separately in airtight containers. The sauce lasts 3-5 days refrigerated, or freeze for up to 3 months.

Mouthwatering Lamb Ragu Sauce

Meltingly tender lamb slow cooked with tomatoes, aromatics, and Italian herbs, finished over pappardelle.

Prep Time
5 min
Cook Time
25 min
Total Time
30 min

Category: One-Pot Meals

Skill Level: Intermediate

Cuisine: Italian

Yield: 4 Servings

Dietary Preferences: Dairy-Free

Ingredients

→ Main

01 454 g lamb shoulder, cut into large chunks
02 0.5 teaspoon fine sea salt
03 0.25 teaspoon freshly ground black pepper
04 2 tablespoons extra virgin olive oil

→ Aromatics

05 1 clove garlic, minced
06 0.5 small yellow onion, thinly sliced
07 1 small carrot, diced
08 2 stalks celery, diced

→ Sauce Base

09 120 ml beef broth
10 400 g canned tomatoes, diced
11 22.5 ml tomato paste
12 1 tablespoon Italian seasoning blend
13 0.5 teaspoon granulated sugar
14 2 bay leaves
15 1 beef bouillon cube (or substitute chicken or vegetable)

→ To Serve

16 340 g pappardelle or other pasta of choice

Steps

Step 01

Pat lamb shoulder dry with paper towels and cut into large chunks. Season thoroughly with salt and pepper.

Step 02

Heat olive oil in the Instant Pot or a large pot over medium heat. Add garlic, onion, carrot, and celery. Cook until vegetables are softened, about 4–5 minutes.

Step 03

Add seasoned lamb to the pot and sear on all sides until well browned.

Step 04

Stir in beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and the bouillon cube until well combined.

Step 05

Secure the Instant Pot lid and close the vent. Cook under high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.

Step 06

Remove lamb from pot and shred using two forks, discarding sinew and excess fat. Return shredded lamb to the sauce and let rest while preparing pasta.

Step 07

Bring a large pot of salted water to the boil. Cook pappardelle according to package directions until al dente. Reserve 60–120 ml pasta cooking water before draining.

Step 08

Transfer cooked pasta and a splash of reserved pasta water to the pot with the lamb sauce. Toss thoroughly and serve warm.

Notes

  1. For enhanced flavor, substitute half the beef broth with red wine.
  2. Lamb ragu can be prepared in a slow cooker or on the stovetop for deeper flavor development.
  3. Store sauce and pasta separately in airtight containers for up to 5 days in the refrigerator.
  4. Freeze extra sauce for up to 3 months for convenient meal prep.

Required Equipment

  • Instant Pot or pressure cooker
  • Large pot or Dutch oven
  • Sharp kitchen knife
  • Wooden spoon

Allergy Information

Double-check each ingredient to identify potential allergens and consult a healthcare professional if unsure.
  • Contains gluten from pasta.

Nutrition Facts (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 541
  • Fat: 15 g
  • Carbs: 73 g
  • Protein: 29 g