Roast the bones for a deep stock, brown the diced lamb hard, then reduce with wine and tomato for a glossy, spoon-coating ragù.
Base is 12
Current: Medium
Current: 0 Tbsp/serving
Match weight: thicker ragù → fuller wine.
Ingredients (for 12 servings)
Lamb leg meat, boned & diced: 6 lb(bones reserved for stock)
Jumbo carrots, finely chopped: 2
Large yellow onion, finely chopped: 1
Celery stalks, finely chopped: 3
Olive oil: 8 fl oz
Dried mint: 1 oz
Bay leaves: 3
Red wine vinegar: 8 fl oz(1 cup)
Dry red wine: 16 fl oz(2 cups)
Tomato paste (base): 8 fl oz(1 cup)
Water (for stock): 64 fl oz(2 qt, or to cover)
Sea salt & black pepper: to taste
Extra tomato paste (optional finish): 0 Tbsp(set with slider)
Note: Water “to cover” will vary; aim to submerge bones by 2–3 cm during stock.
Preparation
Roast bones for stock: Roast lamb bones with a handful of chopped veg at 350°F / 175°C until browned (~1 hr). Move bones + veg to a pot with bay leaves, half the tomato paste, and water to cover. Simmer ~3 hrs; reduce by half and strain.
Brown lamb: In a wide pot, heat olive oil. Brown diced lamb in batches until well caramelized; set aside. Pour off excess fat, leaving 2–3 Tbsp.
Soffritto: Sauté onion → celery → carrot in the lamb fat until lightly golden and fond develops.
Build sauce: Return lamb to pot. Stir in remaining tomato paste; cook 10–12 min. Deglaze with vinegar and red wine; reduce until the alcohol cooks off. Add strained lamb stock; simmer to medium thickness. (~45–75 min)
Tomato-forward (optional): Stir in extra tomato paste near the end (see quantity above) for deeper tomato intensity.
Finish: Crumble in dried mint; season to taste. Sauce should be glossy with a gentle sheen of fat.
Chef Tips
Browning = flavor: Work in batches so lamb sears, not steams.
Acidity balance: Vinegar brightens lamb—reduce it fully before adding stock.
Mint timing: Add dried mint late so it perfumes the sauce.
Fat management: If sauce looks oily at the end, ladle off a few spoonfuls of fat.
Pressure / Instant Pot
Brown lamb and soffritto on Sauté; add wine + reduce.
Add strained stock; seal and cook High Pressure 35 min, natural release 15 min.
Back to Sauté; reduce to desired thickness.
🍝 Pappardelle
Toss with a splash of pasta water and finish with butter or olive oil.
Portion: ~90–110 g dry pasta per serving.
🍝 Pici / Tagliatelle
Great with a dusting of Pecorino Toscano or Parmigiano-Reggiano.
Keep sauce glossy, not pasty.
🌽 Soft Polenta
Spoon ragù over creamy polenta; finish with black pepper.
Comforting, gluten-free option.
🥔 Potato Gnocchi
Sauté gnocchi in butter until lightly golden, then fold in ragù.
