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My recipe for Quick Lamb Ragu is a fast and tasty weeknight-friendly lamb ragu recipe, using lamb mince (ground lamb). Lamb ragu in 1 hour!

This Quick Lamb Ragu recipe is one for all those lamb ragu lovers that are looking for a weeknight ragu fix, and don’t have time for a long, slow-cooked ragu. Made with lamb mince (ground lamb) you could be eating this quick lamb ragu in an hour.

This lamb ragu is packed with plenty of spices and herbs to bring a real flavour punch, plus I use bacon to give it some smoky depth despite the (relatively!) short cooking time compared to a ragu that is slow-cooked.

Ingredients you will need for this quick lamb ragu recipe

Lamb mince (ground lamb)
Bacon rashers – chopped
Olive oil
Brown onion – diced
Carrot – finely diced
Garlic cloves – crushed/minced
Ground cumin
Fennel seeds – ground
Fresh rosemary – finely chopped
Red wine
Beef stock
Tomato passata (pureed tomato) – see my top tips below
Salt and pepper to taste

*please see the recipe card below for exact quantities and detailed instructions

How to make lamb ragu

In a heavy-based pot, heat olive oil then add onion and carrot – see Image 1.
Fry on medium-low heat until softened, then add garlic and fry for another minute – see Image 2.

Add lamb mince, bacon, ground cumin, ground fennel seeds, and rosemary to the pot – see Image 3.
Fry over medium-high heat until lamb is no longer pink and most of the liquid has cooked off, then add red wine – see image 4.

Simmer until the wine is reduced – about 2-3 minutes, then add passata and beef stock – see Image 5.
Simmer over low heat for 25-30 minutes, until sauce has thickened. Add salt and pepper to taste and serve – see Image 6.

What to serve with lamb ragu?

Pasta
Gnocchi
Polenta
Mashed potatoes
Top with parmesan or smooth ricotta cheese – yum!
Bread for mopping – of course!

My top tips for making my quick lamb ragu recipe

Passata is a thick tomato puree (not tomato paste), basically like canned tomatoes that have already been pureed. It works really well in recipes like this is because you get a thick, rich tomato-based sauce without the extra cooking time that would be needed for canned tomatoes to break down.
You may think beef stock is a strange ingredient to pair with lamb, as a lot of recipes would call for chicken stock instead. I prefer to use beef stock because I think the more robust flavours of beef stock really match the strong flavour of the lamb giving you a rich, full-bodied end product.
Please don’t skip the time that is needed to cook off most of the liquid that is released from the lamb mince as it fries. This will really concentrate the flavour and will make a big difference to the finished dish.
I use a pestle & mortar to grind up the fennel seeds. The reason I do this is because I can’t buy fennel seeds already ground-up here in Australia! If you have this product where you live then feel free to use it. You will need less than 1 tsp in this case because it’s already ground.

Other lamb recipes you may like

Lamb & Mushroom Ragu – a rich & meaty, slow-cooked lamb shank ragu packed with vegetables. Just stir through some pasta for a complete meal!

Braised Lamb Shanks with Giant Couscous – this is a one-pot dinner of fall-off-the-bone tender lamb, with a smoky fennel & couscous stew.

Lamb Pasta Bake – Mac & Cheese using leftover lamb! – my version of mac and cheese made with leftover lamb. One big pan of cheesy deliciousness with crunchy bread on top!

Lamb Sausage Pasta with Tomato & Basil – a delightfully tasty combination brought together with a creamy sauce and topped with fresh parmesan.

Red Wine & Garlic Lamb Shanks – meltingly tender red wine lamb shanks with meat that falls off the bone, smothered in a red wine and garlic sauce. Food heaven!

Quick Lamb Ragu - Easy Mid-Week Pasta

Quick Lamb Ragu - a fast and tasty weeknight-friendly lamb ragu recipe, using lamb mince (ground lamb). Lamb ragu in 1 hour!

Course Main Course

Cuisine Modern Australian

Keyword lamb ragu recipe, lamb ragu, quick lamb ragu

Total Time 1 hour

Servings 4

Calories Per Serve 304 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

2 tbsp olive oil
500 g lamb mince (ground lamb) 18 oz
2 bacon rashers roughly chopped
1 medium brown onion diced
1 large carrot finely diced
2 fresh garlic cloves crushed/minced
1 tsp ground cumin
1 tsp fennel seeds ground (see my notes)
¼ finely chopped fresh rosemary
½ cup red wine
1½ cups beef stock
400 g tomato passata
salt & pepper to taste

Instructions

In a heavy-based pot, heat olive oil (2 tsp) then add diced onion (1 medium) and finely diced carrot (1 large). Fry over medium-low heat until softened. Then add crushed garlic cloves (2) and fry for another minute.
Turn the heat up to medium-high, then add lamb mince (500g / 18oz), chopped bacon (2 rashers), ground cumin (1 tsp), fennel seeds(1 tsp - ground), and finely chopped rosemary (¼ tsp) to the pot and fry until lamb is no longer pink and most of the liquid has cooked off (see my notes).
Add red wine (½ cup) and simmer until the wine is reduced - about 2 - 3 minutes.
Add tomato passata (400g) and beef stock (1½ cups), then bring to a simmer.
Simmer uncovered for 25 - 30 minutes, until sauce is thickened and reduced.
Add salt and pepper to taste, then serve.

Recipe Notes

Passata is a thick tomato puree (not tomato paste), basically like canned tomatoes that have already been pureed. It works really well in recipes like this is because you get a thick, rich tomato-based sauce without the extra cooking time that would be needed for canned tomatoes to break down.
You may think beef stock is a strange ingredient to pair with lamb, as a lot of recipes would call for chicken stock instead. I prefer to use beef stock because I think the more robust flavours of beef stock really match the strong flavour of the lamb giving you a rich, full-bodied end product.
Please don't skip the time that is needed to cook off most of the liquid that is released from the lamb mince as it fries. This will really concentrate the flavour and will make a big difference to the finished dish.
I use a pestle & mortar to grind up the fennel seeds. The reason I do this is because I can't buy fennel seeds already ground-up here in Australia! If you have this product where you live then feel free to use it. You will need less than 1 tsp in this case because it's already ground.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*