What is Lamb Mince Ragu?
Lamb mince ragu is a rich, slow-simmered meat sauce made with ground lamb mince, tomatoes, spices, and herbs. While this recipe usually uses larger cuts that need slow cooking to break them down, using ground mince for ragu makes it faster and gives a more consistent result.
Why You’ll Love It More Than Any Other
You’re gonna love this lamb mince ragu because, honestly, it just hits differently. It’s richer, bolder, and way more interesting than your standard beef ragu or lamb primal cut ragu. It’s kind of like that one friend who always has the best gossip. The lamb brings this deep, almost gamey (but in a good way) flavour that just clings to the sauce like it was meant to be. Plus, no need to slow cook for hours this lamb ragu recipe delivers big flavours without the wait. Serve it over zucchini noodles, keto pasta, or just eat it straight out of the pan. Grab a spoon and let’s go!
Cook’s Tips & Ingredient Substitutes
Pro Tips for the Perfect Lamb Mince Ragu
Finish with Herbs – Fresh parsley or basil brightens the dish at the end.
Browning Matters – Sear the lamb well before adding liquids to lock in flavour.
Simmer Slowly – Low and slow cooking makes the sauce richer.
Season in Layers – Taste and adjust seasoning as you cook.
Red Wine – Always use a red wine that you love. Ragu loves rich, full-bodied reds like a cabernet sauvignon.
How To Make It
Step 1. Heat olive oil in a large Dutch oven pan over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
Step 2. Add the lamb mince and cook, breaking it up with a wooden spoon, until browned. Season with oregano, paprika, salt, and black pepper.
Step 3. Stir in the tomato paste and cook for a minute. Add the passata, stock, and wine if using. Add red pepper flakes if using.
Step 4. Reduce the heat to low and let the ragu simmer uncovered for 30-40 minutes, stirring occasionally, until thick and rich. Adjust seasoning if needed and add a little red wine vinegar to cut through the rich sweet tomato flavour and add some acidity if needed (see recipe notes)
Step 5. Serve with fresh keto pasta cut into long pappardelle ribbons for this delicious low carb ragu bolognese. Alternatively, serve with your favourite pasta, potato mash (or creamy cauliflower mash) and top with freshly chopped herbs or gremolata.
Thermomix Method & Tips
Using the Thermomix makes ragu effortless! The key tips for success:
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Let the sauce rest for 10-15 minutes after cooking to enhance flavours.
Break up the lamb well after steaming for an even texture.
Simmer with the lid on for a thicker, well-developed sauce.
Variations & Ways to Cook It
Lamb mince ragu can be customised in multiple ways depending on your preferences:
Instant Pot Method – Use the sauté function for the onions and lamb, then pressure cook for 15 minutes with a natural release.
Spice It Up – Add a cinnamon stick while simmering for a Middle Eastern twist, or swap smoked paprika for harissa paste.
Make It Creamy – Stir in a splash of heavy cream or 1-2 tablespoons of mascarpone at the end for a richer sauce. When I do this, I add a bit of extra chilli flakes to boost the sauce.
Go Dairy-Free – Omit the Parmesan and finish with a drizzle of Basil Vinaigrette for a simple yet delicious touch.
Boost the Umami – A dash of Worcestershire sauce or anchovy paste adds a good bit of salty yum to the sauce as well as a bit of tang!
Slow Cooker Version – Making ragu, including this lamb mince recipe in the slow cooker is easy for the home cook. Brown the lamb and onions first, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Turn the heat up to thicken the sauce if needed towards the end. Too easy!
Lamb Mince Recipes
I am becoming a big fan of easy lamb mince recipes. If you are too, then you have to try my easy Lamb Keema Curry, Lamb Kofta Sausage Rolls, Beef Kafta (but made with lamb) or a tasty Shepherd’s Pie. There are so many great recipes to try! I hope you love my lamb mince ragu bolognese and show off your dish on our socials x.
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Lamb Mince Ragu Bolognese
Equipment
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Ingredients
- 2 tbsp olive oil
- ½ small onion finely chopped
- 2 garlic cloves finely chopped
- 500 g (1 lb) ground lamb mince
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt flakes and black pepper to taste
- 1 tbsp tomato paste
- 1½ cups crushed tomatoes or passata
- 1½ cups beef stock lamb stock or chicken stock
- ¼ cup red wine use a Cab Sav or Merlot, optional
- ½ tsp chilli red pepper flakes optional, for heat
- ½ – 1 tbsp red wine vinegar optional
- 1 handful fresh basil or parsley finely chopped
- Parmesan to serve
Instructions
CONVENTIONAL METHOD
- Heat olive oil in a large pan over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
- Add the lamb mince and cook, breaking it up with a spatula, until browned. Season with oregano, paprika, salt, and black pepper.
- Stir in the tomato paste and cook for a minute to deepen the flavour. Add the passata, stock, and wine if using. Add red pepper flakes if using.
- Reduce the heat to low and let the ragu simmer uncovered for 30-40 minutes, stirring occasionally, until thick and rich. Adjust seasoning if needed and add a little red wine vinegar to cut through the rich sweet tomato flavour and add some acidity if needed (see recipe notes)
- Serve with fresh keto pasta cut into long pappardelle ribbons for a low carb ragu. Alternatively, serve with your favourite pasta, mash and top with freshly chopped herbs or gremolata.
THERMOMIX METHOD
- Place onion and garlic into mixer; chop 3 sec/speed 8. Scrape down sides of bowl.
- Add olive oil; cook 5 min/100°C/MC off/speed 2.
- In a large mixing bowl, combine mince with oregano, paprika, salt flakes, and black pepper. Place the mince into the simmering basket and set aside.
- Add tomato paste, passata, stock, wine (if using) and red pepper flakes to the mixer bowl. Insert simmering basket into mixer bowl; cook 20 min/120°C/MC off/speed 2.
- Carefully remove the simmering basket and empty the mince into large mixing bowl. Roughly break the mince into chunks and transfer into the sauce in the mixer.
- Cook a further 15 min/120°C/MC off/reverse/speed 2. Extend cooking time if needed. The ragu mince should be tender. The sauce will reduce with resting. Adjust seasoning if needed and add a little red wine vinegar to cut through the rich sweet tomato flavour and add some acidity if needed (see recipe notes. Keep the lid on and rest for 10-15 minutes before serving.
Notes
Your Own Notes
Nutrition
4 responses to “Easy Lamb Mince Ragu”
A flavoursome easy Ragu bolognese to cook up for the whole family, a friends dinner get together, a romantic couples dinner.
Make a big batch & freeze it for easy meal nights.
I serve mine with Egg Fasta pappardelle, parmesan a few fresh herbs, a delicious hearty meal.
Wow, what a punch. This ragu has flavour plus. Fresh ingredients and so easy. Enjoy it with creamy cauliflower mash or zucchini noodles or fasta pasta or just eat it from the bowl. You will not be disappointed.
Another delicious recipe. The flavours are amazing and it is quick and easy to make. Just another spice and a rich sauce makes this dish so special.
Absolutely delicious and so easy! Very little preparation needed and the cooktop does all the heavy lifting.
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