Lamb Ragu d’Abruzzo Recipe: Simple & Delicious
Rustic Italian Classic Lamb Ragu d’Abruzzo A Mangoes and Palm Trees Favorite
Savor a comforting Lamb Ragu d’Abruzzo, crafted by Oliver & Natalia with over 15 years of culinary expertise, featuring a tropical mango-rosemary drizzle.
Introduction to Lamb Ragu d’Abruzzo
The tropical lamb ragu is a soul-warming Italian classic, hailing from Abruzzo’s rugged landscapes. Featuring tender lamb, aromatic rosemary, and a rich tomato sauce, it’s ideal for novice and seasoned cooks alike, offering a taste of rustic Italy with a modern twist, as celebrated by The Mediterranean Dish.
For more Italian inspiration, explore our Italian Cuisine and Lamb Recipes collections.
Lamb Ragu d’Abruzzo Recipe
Key Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Lamb shoulder | 1.5 lbs | Cubed |
| Onions | 2 medium | Finely chopped |
| Carrots | 2 large | Finely chopped |
| Celery | 2 stalks | Finely chopped |
| Garlic | 4 cloves | Minced |
| Tomato paste | 2 tbsp | – |
| Crushed tomatoes | 28 oz can | – |
| Red wine | 1 cup | – |
| Fresh rosemary | 2 sprigs | – |
| Bay leaves | 2 leaves | – |
| Thyme | 1 tsp | Dried or fresh |
| Red pepper flakes | 1/4 tsp | – |
| Olive oil | 2 tbsp | – |
| Salt | 1 tsp | – |
| Black pepper | 1/2 tsp | – |
| Pasta (e.g., pappardelle) | 1 lb | – |
Mango-Rosemary Drizzle (Optional)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Mango puree | 1 tbsp | – |
| Lemon juice | 1 tsp | Freshly squeezed |
| Rosemary | Pinch | Chopped |
Instructions
- Heat 2 tbsp olive oil in a Dutch oven over medium-high heat; brown 1.5 lbs cubed lamb shoulder in batches, 6-8 minutes per batch, seasoning with 1 tsp salt and 1/2 tsp pepper. Set aside.
- Sauté 2 chopped onions, 2 carrots, and 2 celery stalks until soft, 8-10 minutes; add 4 minced garlic cloves, 2 rosemary sprigs, 2 bay leaves, 1 tsp thyme, and 1/4 tsp red pepper flakes, cooking for 1 minute.
- Deglaze with 1 cup red wine, scraping browned bits, and simmer for 2 minutes; stir in 2 tbsp tomato paste and 28 oz crushed tomatoes, then return lamb to the pot.
- Cover and simmer on low for 1.5-2 hours, stirring occasionally, until lamb is tender and sauce is thickened; adjust seasoning as needed.
- Cook 1 lb pasta (e.g., pappardelle) according to package instructions; toss with ragu, serve with grated Parmesan, chopped parsley, and an optional mango-rosemary drizzle (1 tbsp mango puree, 1 tsp lemon juice, pinch of rosemary).
Watch the Recipe Video
Selecting and Preparing the Perfect Lamb Cut
Cuts to Use
| Cut | Characteristics | Cooking Method |
|---|---|---|
| Shoulder | Fatty, tender when slow-cooked | Braising |
| Shank | Tough, flavorful, tenderizes slowly | Braising |
| Neck | Tough, rich flavor | Braising |
Sourcing Quality Meat
Source organic, grass-fed lamb from local butchers or farmers’ markets, prioritizing good marbling for flavor and tenderness, as recommended by Serious Eats.
Preparing Aromatics
Onions and Garlic
Finely chop 2 medium yellow onions and mince 4 garlic cloves; sauté in 2 tbsp olive oil over medium heat until soft and translucent, about 8-10 minutes, adding a pinch of salt to enhance flavor.
Herbs and Spices
| Herb/Spice | Quantity | Preparation |
|---|---|---|
| Fresh rosemary | 2 sprigs | Whole |
| Bay leaves | 2 leaves | Whole |
| Thyme | 1 tsp | Dried or fresh |
| Red pepper flakes | 1/4 tsp | – |
Cooking Techniques
Browning the Meat
Brown lamb in batches in a hot Dutch oven with olive oil to develop a deep, caramelized flavor, ensuring a good sear without overcrowding.
Simmering for Flavor
Simmer gently on low heat for 1.5-2 hours to meld flavors, tenderize the lamb, and create a rich, cohesive sauce.
Building the Sauce
Adding Tomatoes
After deglazing, add 2 tbsp tomato paste and cook for 1 minute to intensify flavor, then stir in 28 oz crushed tomatoes; simmer to thicken, stirring to prevent sticking.
Balancing Flavors
Season gradually with salt, pepper, rosemary, and thyme; add 1 tsp sugar if the sauce is too acidic, or a splash of red wine for additional depth.
Infusing Rosemary
Fresh vs. Dried
| Attribute | Fresh Rosemary | Dried Rosemary |
|---|---|---|
| Flavor | Vibrant, mild | Concentrated, intense |
| Texture | Soft, needle-like | Brittle, crumbly |
| Best Use | Mid/late cooking | Early cooking |
Timing for Best Flavor
Add fresh rosemary sprigs mid-cooking to infuse flavor without overpowering; use dried rosemary early for even distribution.
Best Ways to Serve Lamb Ragu d’Abruzzo
Pasta Pairings
| Pasta | Best For |
|---|---|
| Pappardelle | Clinging to rich ragu |
| Tagliatelle | Absorbing flavorful sauce |
| Rigatoni | Holding meaty sauces |
| Gnocchi | Soaking up sauce |
Garnishes and Toppings
Garnish with fresh rosemary sprigs, grated Parmesan, chopped parsley, or a tropical mango-rosemary drizzle.
Storage Tips
Refrigeration
Cool to room temperature within 2 hours, store in airtight containers, and refrigerate at ≤40°F (4°C) for up to 3-4 days.
Freezing Options
Portion into freezer-safe containers or bags, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Wine Pairings
Red Wines
| Wine | Notes |
|---|---|
| Montepulciano d’Abruzzo | Dark fruits, spices, regional match |
| Chianti | Cherry, earthy, balanced acidity |
| Barbera | Red fruits, subtle spice |
White Wines
| Wine | Notes |
|---|---|
| Verdicchio | Citrus, mineral, crisp |
| Pinot Grigio | Subtle fruitiness, light |
| Chardonnay (Unoaked) | Apple, pear, refreshing |
Variations on the Recipe
Vegetarian Alternatives
| Alternative | Main Ingredient | Flavor |
|---|---|---|
| Mushroom Ragu | Mixed mushrooms (e.g., cremini, shiitake) | Umami, earthy |
| Lentil Ragu | Brown or green lentils | Earthy, hearty |
| Eggplant Ragu | Eggplant, cubed | Savory, soft |
Explore more plant-based options in our Vegetarian Recipes.
Regional Twists
| Region | Ingredients | Flavor |
|---|---|---|
| Neapolitan | Red wine, chili flakes | Spicy, robust |
| Tuscan | White beans, sage | Herbal, creamy |
| Sicilian | Capers, green olives | Tangy, briny |
Common Mistakes
Overcooking
Cook lamb to 145°F (63°C) and simmer gently for 1.5-2 hours to prevent tough, dry meat; check tenderness periodically.
Flavor Imbalances
Season gradually with salt, pepper, and herbs; balance acidity with 1 tsp sugar or a splash of red wine.
Enjoying Leftovers
Reheating Tips
Reheat on the stovetop over low heat with a splash of broth or water, or microwave in 30-second intervals, stirring between, until heated through.
Creative Uses
Use in pasta bakes, stuffed peppers, as a pizza topping, or in sandwiches with crusty bread and mozzarella.
Nutritional Benefits of Lamb Ragu d’Abruzzo
Provides ~25g protein per serving, supporting muscle repair, growth, and immune function. Contains B vitamins (B12, niacin), ~3mg iron, and ~5mg zinc, aiding energy production and blood health. Includes omega-3 fatty acids and conjugated linoleic acid (CLA) for heart health and anti-inflammatory benefits. Tomatoes and rosemary provide lycopene and polyphenols, protecting against free radicals. Low in carbohydrates (~10g per serving without pasta), suitable for low-carb diets, as detailed by Healthline.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 25g |
| Fat | 15g |
| Iron | 3mg |
| Zinc | 5mg |
More Recipes to Try
This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.
