Easy Jamie Oliver Lamb Ragu Recipe That’s Cozy & Flavorful

Jamie Oliver’s lamb ragu transforms ordinary weeknight dinners into extraordinary culinary experiences.

Rustic Italian comfort food always carries a magical quality that warms hearts and satisfies deep hunger.

Tender meat slowly melts into a complex sauce bursting with rich, multilayered flavors.

Mediterranean ingredients weave together creating an irresistible symphony of taste and aroma.

Each carefully selected component contributes depth and character to this luxurious sauce.

Slow cooking allows proteins to break down, developing an intensely satisfying texture that lingers pleasantly.

Robust and soul-nourishing, this ragu represents pure kitchen alchemy that connects generations through shared meals: Prepare to be transported.

Wrap-Up: Jamie Oliver’s Lamb Ragu

Culinary adventures often lead to unexpected delights, and Jamie Oliver’s lamb ragù is no exception.

Kitchen magic happens when simple ingredients combine with expert techniques.

Mediterranean flavors dance through this rich, hearty dish that connects people around shared meals.

Comfort emerges from slow-simmered lamb melting into robust sauce.

Pasta becomes canvas for these complex, layered tastes that whisper stories of Italian countryside.

Passionate cooks will find pure joy in creating this soulful recipe – so snap a photo, share your masterpiece on social media, and spread deliciousness with fellow food enthusiasts who crave authentic, soul-warming cuisine.

Why Jamie Oliver’s Lamb Ragu Is a Must-Try

• Savor Rich Slow-Cooked Depth: Jamie Oliver's lamb ragù develops incredible flavor through patient simmering, allowing each ingredient to meld together beautifully while transforming humble ingredients into a restaurant-quality dish.
• Masterful Texture Harmony: The recipe perfectly balances tender lamb chunks with soft vegetables and al dente rigatoni, creating a mouth-watering combination that delivers satisfying bite and smoothness in every forkful.
• Weekend Comfort Cooking Adventure: This ragù offers a delightful weekend cooking project that doesn't demand complex techniques but rewards home cooks with an impressive, restaurant-style meal that feels like a warm culinary hug from Italy.
• Nutritious One-Pot Wonder: By combining protein-packed lamb, colorful vegetables, and hearty pasta, this recipe delivers a complete meal in a single pot, minimizing cleanup while maximizing nutritional value and taste excitement.

Building Blocks: Ingredients for Jamie Oliver’s Lamb Ragu

Main Ingredients:

• Lamb: A rich, flavorful meat that provides the base for the hearty ragu, best when freshly ground or cubed.
• Pancetta: Italian cured pork that adds depth and saltiness to the dish, enhancing the overall meat flavor.

• Carrots, Onion, Red Bell Pepper: Classic mirepoix base that creates a deep, sweet foundation for the sauce, adding natural sweetness and texture.

• Olive Oil: High-quality oil for sautéing and building flavor, choose extra virgin for best taste.
• Red Wine: Adds complexity and helps deglaze the pan, selecting a dry red wine works best.
• Chicken Stock: Provides moisture and additional depth to the sauce, homemade is preferable but store-bought works well.
• Bay Leaf: Aromatic herb that infuses subtle earthy flavor into the sauce.
• Crushed Red Pepper: Adds a gentle heat and subtle spiciness to the ragu.
• Salt and Black Pepper: Essential seasonings for balancing and enhancing overall taste.

• Rigatoni: Large tube-shaped pasta that catches the chunky sauce perfectly.
• Pecorino Cheese: Sharp, salty cheese for sprinkling on top, adds a tangy finish to the dish.
• Tomato Juices: Provides moisture and acidity to the sauce.

How to Craft the Perfect Lamb Ragu by Jamie Oliver

Step 1: Prepare Cooking Vessel

Heat olive oil in a large enameled cast-iron dish until it shimmers.

Step 2: Sauté Vegetables

• Chop carrots
• Dice onion
• Slice red bell pepper

Cook vegetables over medium heat for 12 minutes, stirring occasionally until softened and lightly browned. Transfer to a separate plate using a slotted spoon.

Step 3: Cook Pancetta

Add remaining olive oil to the pan. Toss in pancetta and cook over medium-high heat until it begins to sizzle.

Step 4: Brown Lamb Meat

Add lamb to the pan, stirring and cooking for 10 minutes until liquid evaporates and meat is fully cooked.

Step 5: Deglaze With Wine

Return sautéed vegetables to the casserole. Pour in red wine and let it reduce, scraping the bottom of the dish to release browned bits.

Step 6: Add Liquid and Seasonings

• Chicken stock
• Bay leaf
• Crushed red pepper
• Tomato juices

Season with salt and black pepper. Bring to a boil.

Step 7: Simmer Ragu

Reduce heat to low, partially cover, and simmer for 1.5 hours. Stir occasionally until lamb becomes extremely tender. Remove bay leaf.

Step 8: Cook Pasta

Boil salted water in a large pot. Cook rigatoni until al dente. Drain pasta.

Step 9: Combine and Serve

Mix half the lamb ragù with rigatoni. Serve in large bowls. Offer remaining ragù and pecorino cheese at the table for guests to add as desired.

Helpful Hints for an Amazing Lamb Ragu

• Slow-Roast the Flavor: Let patience transform tough lamb cuts into melt-in-your-mouth tenderness through extended, gentle cooking.
• Capture Caramelized Goodness: Develop deep, rich flavors by allowing meat to brown slowly without burning, creating a delicious fond on the pan.
• Smart Wine Selection: Choose robust red wines like Chianti or Cabernet Sauvignon to enhance the lamb's natural richness and add depth.
• Master Vegetable Timing: Sauté chopped onions, carrots, and celery until they soften and release their natural sweetness without turning color.
• Perfect Meat Preparation: Trim excess fat, cut lamb into uniform 1/2-inch pieces to guarantee even cooking and maximum flavor absorption.

Maintaining Quality: Storing Jamie Oliver’s Lamb Ragu

• Cool Down Quickly: Spread the Lamb Ragu in a shallow dish to release heat faster, preventing bacterial growth and maintaining optimal flavor. Transfer to containers within two hours of cooking for maximum freshness.
• Vacuum Seal Method: Invest in a vacuum sealer to remove excess air from storage containers, dramatically extending the ragu's refrigerator and freezer life. This technique prevents freezer burn and locks in rich, meaty flavors more effectively than traditional storage methods.
• Portion Control Strategy: Divide the Lamb Ragu into single-serving portions before storing. Smaller containers make reheating easier, reduce waste, and allow you to thaw exactly what you need without compromising the entire batch's quality.

Tasteful Variations on Jamie Oliver’s Lamb Ragu

• Rustic Goat Cheese Fusion: Swap lamb with ground goat meat for a tangy, rich flavor profile. Add crumbled goat cheese on top to enhance the Mediterranean essence.
• Spicy Moroccan Blend: Replace lamb with tender beef and incorporate ras el hanout spice mix. Sprinkle with fresh cilantro and serve over couscous for an authentic North African experience.
• Vegetarian Mountain Style: Substitute lamb with hearty mushrooms like porcini and portobello. Use vegetable stock instead of chicken stock and add roasted eggplant for depth and texture.
• Wild Game Winter Version: Use venison or wild boar meat instead of lamb for a robust, hunter-inspired ragù. Include juniper berries and extra black pepper to complement the gamey notes.

Jamie Oliver Lamb Ragu Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Jamie Oliver’s Lamb Ragu brings rustic Italian comfort to your dinner table. Rich, slow-cooked lamb melds with aromatic herbs and tomatoes, creating a soul-warming pasta sauce that will transport your taste buds straight to Tuscany.

---

Ingredients

Scale 1x2x3x

Meat:

• 1 pound boneless lamb shoulder, cut into ½-inch dice
• 4 ounces (113 grams) thickly sliced pancetta, cut into ¼-inch dice

Vegetables and Aromatics:

• 2 large carrots, finely chopped
• 1 large onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 bay leaf
• ½ teaspoon crushed red pepper
• Kosher salt
• Freshly ground black pepper

Liquids and Other Ingredients:

• ¼ cup plus 2 tablespoons (90 milliliters) extra-virgin olive oil, divided
• ¾ cup (180 milliliters) dry red wine
• 1 (28-ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
• 1 cup (240 milliliters) chicken stock or canned low-sodium broth
• 1 pound (454 grams) rigatoni
• Freshly grated Pecorino Romano cheese, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a large enameled cast-iron dish and warm 1/4 cup (60 milliliters) of olive oil until it shimmers with a gentle heat.
2. Add chopped carrots, onions, and red bell peppers to the hot oil. Sauté the vegetables over medium heat for approximately 12 minutes, stirring occasionally until they become soft and develop a light golden-brown color. Transfer the softened vegetables to a separate plate using a slotted spoon.
3. Pour the remaining 2 tablespoons (30 milliliters) of olive oil into the same dish and introduce diced pancetta. Cook the pancetta over medium-high heat, stirring frequently until it begins to crisp and release its aromatic oils.
4. Introduce lamb pieces into the pan and cook for 10 minutes, continuously stirring to ensure even browning and complete evaporation of any excess liquid.
5. Return the previously sautéed vegetables to the casserole. Pour in red wine and allow it to simmer, using a wooden spoon to scrape up any caramelized bits from the bottom of the dish.
6. Add chicken stock, bay leaf, crushed red pepper flakes, and tomato juices. Season with salt and black pepper, then bring the mixture to a rolling boil.
7. Reduce heat to low, partially cover the dish, and let the ragù simmer for 1 1/2 hours. Stir periodically to prevent sticking and ensure even cooking. Remove and discard the bay leaf once cooking is complete.
8. In a separate large pot, bring salted water to a boil. Cook rigatoni until it reaches al dente texture, typically 8-10 minutes. Drain the pasta and mix with half of the prepared lamb ragù.
9. Serve the pasta in generous bowls, topping with additional lamb ragù and offering freshly grated pecorino cheese at the table for guests to garnish as desired.

Notes

• Precision matters when breaking down lamb into uniform chunks, creating consistent texture throughout the dish.
• Vegetable preparation transforms ordinary ingredients into a flavor-packed foundation, building depth with careful sautéing techniques.
• Achieving golden-brown meat requires patience and high heat, developing rich caramelized notes that elevate the entire ragu.
• Wine becomes a magical ingredient when splashed into the hot pan, lifting concentrated flavor bits stuck to the cooking surface.
• Low and slow cooking breaks down tough muscle fibers, turning lamb into melt-in-your-mouth tender morsels bursting with rich, complex flavors.

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 575 kcal
• Sugar: 4 g
• Sodium: 450 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 70 mg