Summary

Base yield: 12 servings Target richness: Medium Tomato-forward: 0 Tbsp/serving Mode: Stovetop Wine: Chianti Classico

Roast the bones for a deep stock, brown the diced lamb hard, then reduce with wine and tomato for a glossy, spoon-coating ragù.

Servings

Base is 12

Richness / Reduction (lighter → thicker)

Current: Medium

Tomato-forward (extra Tbsp tomato paste per serving)

Current: 0 Tbsp/serving

Pressure / Instant Pot mode (swaps the method steps)

Wine pairing

Match weight: thicker ragù → fuller wine.

Ingredients (for 12 servings)

Note: Water “to cover” will vary; aim to submerge bones by 2–3 cm during stock.

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.

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.

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.

Toss with a splash of pasta water and finish with butter or olive oil.

Portion: ~90–110 g dry pasta per serving.

Great with a dusting of Pecorino Toscano or Parmigiano-Reggiano.

Keep sauce glossy, not pasty.

Spoon ragù over creamy polenta; finish with black pepper.

Comforting, gluten-free option.

Sauté gnocchi in butter until lightly golden, then fold in ragù.

Add a touch of stock to loosen.