Lamb Ragù

Adapted from Allie's Italian family vault

There’s a certain kind of love that simmers slowly—like a good ragù. The kind that builds over time, deepens with each season, and reveals itself in the quiet, beautiful rituals of everyday life. For us, that love looks like an old Dutch oven, a bottle of red table wine, and the scent of garlic, tomatoes, and lamb filling the kitchen on Easter Sunday.

It’s nostalgic, of course—but it also has a way of transporting you. The aroma alone can carry you to a quieter place, where the sun is warm, the breeze drifts through open windows, and somewhere in the distance, an old Italian record plays softly. In that place—maybe even in another time—nothing feels wrong.

And honestly? That kind of calm, grounding energy feels more necessary than ever.

This Lamb Ragù is adapted from a recipe that’s been passed down through my (Allie’s) family. It’s hearty, humble, and just fancy enough to feel special. I made it for Becca on our first Easter together, back when we had just started dating. That memory has stayed with me—not just because it was delicious, but because it was 2020, in the middle of the pandemic, and we FaceTimed my Nonna in Italy as the sauce simmered in Becca’s tiny West Village apartment.

It had been years since I’d spent Easter with my Nonna, and now, Becca had a seat at the table too. Even from across the ocean, it didn’t feel like we were far. Everything felt still and warm—just like the moment I described earlier. In that way, this sauce is kind of magical.

Since that day, it’s become Becca’s absolute favorite dish (seriously—this is the one she craves the most), and our shared Easter tradition. We never imagined that a simple pot of pasta could become a chapter in our story, but here we are, years later—still chopping onions, stirring sauce, and clinking wine glasses to mark another year of growing together.

Below, you’ll find the full recipe. After you’ve tried it, I encourage you to make it your own, whatever that means to you. Maybe it’s a different herb, or using leeks instead of onions for an in-season approach. We’re big believers that your table tells your story. It’s not about perfection, it’s about presence and heart. And this recipe is one of those stories: deeply flavorful, and rooted in love.

Lamb Ragù

(grocery list and full recipe with tips below)

What you’ll need for about 4-6 servings:

for the lamb:

• 1 tbsp fresh cracked black pepper

• 1 tbsp fennel seeds

• 2 tsp sea salt

• 1 1/2 lbs ground lamb

for the ragù:

• 2 carrots, peeled and finely chopped

• 2 celery stalks, finely chopped

• 1 yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons tomato paste

• 1/4 cup quality red wine (a good Pinot Noir works great here!)

• 14.5-oz can quality crushed Italian tomatoes

• 1 bay leaf

• 2 sprigs thyme, stems removed

• 4 sprigs oregano, stems removed

whipped ricotta (optional, but so good):

• 1/2 cup whole milk ricotta

• Zest of half a lemon

• 1 tbsp olive oil

• 1/2 tsp sea salt

to serve:

• 1 lb long pasta (we make homemade tagliatelle, but pappardelle or bucatini work really well in this dish too!)

• red pepper flakes, to taste

• pecorino cheese (can sub parmigiano if you have it on hand)

Instructions:

• Brown the lamb: Heat olive oil in a large heavy skillet over medium-high heat. When the oil begins to shimmer, add the lamb in a single layer, breaking apart, and sear, about 2-3 minutes per side. Transfer the lamb to a plate and set aside.

• Start the sauce: Reduce the skillet you cooked your lamb in to medium and saute the carrots, celery, onions and garlic for about 8-10 minutes, until tender. Deglaze the pan with the red wine, scraping up any browned bits on the bottom. Once the liquid is reduced by half, stir in the tomato paste and mix until all the veggies are well coated.
  
  Pour in the canned tomatoes, followed by the bay leaf, thyme, oregano, and about 1/2 cup water. Stir until incorporated, then add the seared lamb back into the pan with any juices that accumulated. Reduce the heat, cover, and simmer until the meat is tender and the sauce comes together, at least 2 hours.

• Whip the ricotta: While the meat is braising, whisk together the ricotta, lemon zest, olive oil and salt in a medium bowl. Whip until light and fluffy, 1 to 2 minutes, then set aside to chill until ready to serve.

• Make the pasta: In a large pot, bring water to a boil and season generously with salt. Cook the pasta until just al dente, reserving 1/2 cup of pasta water right before draining. The pasta will finish cooking in the sauce, so trust the process!

• Finish and serve: Once the pasta is ready, remove the bay leaf from the sauce. Add pasta to the skillet, tossing to coat well with the sauce. If the mixture is a bit dry, add some of the reserved cooking water. Add the whipped ricotta if desired and stir gently until combined.
  

  Plate the pasta with extra lamb ragù served on top and a sprinkle of pecorino and red pepper flakes. Serve immediately.