Lamb Ragu (Wild Boar Ragu–Style)

There’s nothing quite like a slow-simmered ragu to bring warmth and depth to the table, and this Lamb Ragu—inspired by the rustic richness of traditional wild boar recipes—offers an elegant twist on an Italian classic. Tender lamb is braised low and slow with red wine, tomatoes, and aromatic herbs until it melts into a luxurious sauce that clings beautifully to ribbons of fresh pappardelle. This hearty, soul-satisfying dish finds its perfect match in a glass of Legacy & Worth’s Chianti Riserva, whose vibrant acidity, earthy undertones, and supple tannins cut through the richness of the lamb and elevate every bite. It’s a pairing that feels both timeless and indulgent, perfect for cozy dinner parties or a weekend feast.

Ingredients (Serves 6)

• 2 lbs (900 g) lamb shoulder or leg, boneless, cut into 1-inch cubes

• 2 tbsp olive oil

• 1 large onion, finely diced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 4 cloves garlic, minced

• 1 tbsp tomato paste

• 1 cup (250 ml) dry red wine

• 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand or with a spoon

• 2 cups (500 ml) lamb or chicken stock

• 1 bay leaf

• 1 sprig rosemary

• 2 sprigs thyme

• 1 tsp fennel seeds, lightly crushed (optional, for that rustic Tuscan flavor)

• Pinch of chili flakes (optional)

• Salt & freshly ground black pepper, to taste

• 1/2 cup (120 ml) whole milk or cream (optional, to round out acidity)

• Freshly grated Parmesan (for serving)

• Fresh parsley or basil, chopped (for garnish)

• Pappardelle, tagliatelle, or rigatoni, cooked al dente

• 
  

Instructions

1. Brown the Lamb

   • Pat lamb cubes dry and season generously with salt and pepper.

   • Heat olive oil in a heavy Dutch oven or large pot over medium-high heat.

   • Brown lamb in batches until deeply caramelized, about 3–4 minutes per side. Transfer to a plate.

2. Build the Sofrito Base

   • Reduce heat to medium, add onion, carrot, and celery. Sauté for 6–8 minutes until softened and golden.

   • Stir in garlic, fennel seeds, and chili flakes; cook for 1 minute.

3. Deglaze and Simmer

   • Stir in tomato paste, cook for 2 minutes to caramelize.

   • Pour in wine and scrape up browned bits; simmer until reduced by half (3–4 minutes).

4. Add Tomatoes and Stock

   • Return lamb to the pot.

   • Add crushed tomatoes, stock, bay leaf, rosemary, and thyme. Bring to a gentle simmer.

5. Slow Cook to Perfection

   • Cover partially and simmer on low for 2.5–3 hours, stirring occasionally, until lamb is fall-apart tender.

   • Alternatively, transfer to a 300°F (150°C) oven for a slow braise.

6. Finish the Sauce

   • Remove bay leaf and herb stems.

   • Shred lamb gently with a fork into the sauce.

   • Stir in milk or cream if desired; season with salt and pepper to taste.

7. Serve

   • Toss with wide ribbons of pappardelle or hearty pasta.

   • Garnish with Parmesan and fresh herbs.

💡 Pro Tip: Make it a day ahead! Like all ragus, this tastes even better after resting overnight.