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Lamb ragu with mint

Makes 4 to 6 servings


  • 2 tablespoon olive oil
  • 1 1/2 pound ground lamb
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon shallots, chopped
  • 1 teaspoon garlic clove, minced
  • 1 cup red wine
  • 2 cup marinara sauce (store-bought or homemade)
  • 1/2 cup torn fresh mint leaves
  • 1/2 cup ricotta cheese


Baking Directions:

Warm the olive oil in a large skillet over high heat.

Add the shallots and the garlic and cook until tender, about 3 minutes.

Add the ground lamb, salt, and pepper.

Cook, stirring and breaking up the meat with a wooden spoon, until the lamb has browned and the juices have evaporated.

Add the wine, scraping up any brown bits from the bottom of the pan.

Simmer until the wine has reduced by half.

Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes.

Add the mint and ricotta and stir until mixed.

Serving Directions:

Serve in shallow bowls.


You can increase the amount of marinara sauce to 4 cups and serve it over linguine or fettuccini.

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