Lamb (or beef) ragu

Lamb (or beef) ragu
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I bet 90% of you could eat pasta 7 days a week at this time of the year. It seems to be a universal truth that pasta just never gets old. 

To change things up, I wanted to create a pasta recipe with a type of meat I don’t often use, but which I love: lamb! I always saved it for special occasions, but it’s widely available and easy to work with, especially when ground. 

I called it ragu for the Italian charm, but at home I just call it “lamb spaghetti sauce”.

I’ve also made it with beef and it’s quite delicious. I’d like to try it with sausage or veal, too. 


  • ServesServes 4
  • Prep time20 min
  • Cook time50 min
  • Timeout-
  • FreezingNe se congèle pas.


  • Dash of olive oil
  • 4 French shallots, finely diced
  • 1 lb ground lamb
    Replacement options

    or beef

  • 2 cloves of garlic
  • Pinch of dried oregano
  • 4 teaspoons Worcestershire sauce
  • 1 can of (796 ml) diced tomatoes
  • 1 teaspoon honey
  • 1 small handful fresh mint, finely chopped
  • 4 basil leaves, finely chopped
  • 400 g 400g of fusilli
    Replacement options

    or any other pasta of your choice

  • Salt and pepper, to taste


  1. In a large pan, heat a dash of olive oil and sauté the shallots for 5 minutes or until soft. Season.
  2. Add the meat and sauté until no longer pink. Add the garlic and oregano. Cook for 2 more minutes. Season.
  3. Add the Worcestershire sauce, tomatoes, and honey. Simmer for 30 minutes. 
  4. Add the fresh herbs. Adjust the seasoning, and set aside. 
  5. Cook the pasta according to the package directions and serve topped with ragu.
Recipe published on August 19, 2018