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Lamb Ragu d’Abruzzo

Authentic Lamb Ragu D’Abruzzo Rose Mary Recipe

Seraphine
Lamb Ragu d’Abruzzo is a rich, slow-cooked Italian dish featuring tender braised lamb, San Marzano tomatoes, and Montepulciano d’Abruzzo wine. Infused with fresh rosemary, thyme, and garlic, this hearty ragu develops deep, bold flavors through slow simmering. Perfect with pappardelle or maccheroni alla chitarra, it’s an authentic taste of Abruzzese tradition.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 620 kcal

Ingredients
  

For the Ragu:

  • 2 lbs lamb shoulder or shank cut into 2-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 3 cloves garlic minced
  • 1 cup Montepulciano d’Abruzzo wine
  • 1 can (28 oz) San Marzano tomatoes hand-crushed
  • 2 tbsp tomato paste
  • 1 cup beef or lamb broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp balsamic vinegar

For Serving:

  • 1 lb pappardelle or maccheroni alla chitarra
  • 1/2 cup grated Pecorino Romano
  • Drizzle of extra virgin olive oil

Instructions
 

Prepare the Lamb:

  • Pat the lamb dry and season with salt and pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Sear the Lamb:

  • Add the lamb in batches, browning on all sides. Remove and set aside.

Build the Soffritto:

  • Lower the heat and sauté onion, carrot, and celery until softened (10 minutes).
  • Add the garlic and tomato paste, stirring until fragrant.

Deglaze & Simmer:

  • Pour in red wine, scraping up browned bits. Simmer until reduced by half.
  • Return the lamb to the pot and add crushed tomatoes, broth, rosemary, thyme, bay leaves, and red pepper flakes.

Slow Cook:

  • Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3 hours, stirring occasionally.
  • Remove herbs and bay leaves, then shred the lamb with a fork.

Cook the Pasta:

  • Boil pappardelle or maccheroni alla chitarra until al dente.
  • Toss with the ragu, ensuring the pasta soaks up the sauce.

Serve & Garnish:

  • Plate and top with Pecorino Romano and a drizzle of extra virgin olive oil.

Notes

Nutrition Facts (Per Serving)

  • Protein: 45 g
  • Total Fat: 28 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Cholesterol: 120 mg
  • Carbohydrates: 48 g
  • Fiber: 6 g
  • Sugar: 9 g
  • Sodium: 690 mg
Keyword Authentic Italian Lamb Ragu, Braised Lamb Pasta, Homemade Lamb Ragu, Lamb Pasta Sauce, Lamb Ragu Recipe, Slow Cooked Lamb Ragu, Traditional Abruzzese Ragu