Slow-Cooked Lamb Ragu

Slow Cooked Lamb Ragu Recipe by Alemré
Also called Agnello Arabbiata in Italian, Agnello (translated to “Lamb”) and Arabbiata (translated to “Angry”) for it's delicious spice, means you and the family are in for a treat. A new Italian recipe, a spicy winter warmer from Alemré.

 Lamb Ragu Recipe by Adam


Skill Level: Easy

Time: 20 mins prep, slow-cooked for 4 hours

Serves: 4-6 comfortably


  • 1.2kg lamb shoulder, bone out
  • 380g dried pappardelle
  • 600g passata sauce
  • 2 carrots
  • 1 stick of celery
  • 1 brown onion
  • 6 cloves garlic
  • 8 sprigs of fresh rosemary
  • 4 large red chillies
  • 50mls canola oil
  • 100mls olive oil
  • 250mls red wine
  • Splash of Balsamic Vinegar (optional)
  • Parmesan to serve (optional)


  1. Preheat oven to 150 degrees celsius.
  2. Peel & finely dice carrot, celery & brown onion. 
  3. Strip rosemary sprigs & finely chop with chilli & garlic.
  4. Season lamb shoulder with salt & pepper and set aside.
  5. In a large, heavy-based, oven-proof pan, heat the canola oil on high and seal the lamb shoulder heavily on both sides.
  6. Remove lamb from pan & set aside; turn down oven heat to medium, add olive oil, diced carrot, celery & brown onion.
  7. Sauté vegetables until coloured and softened.
  8. Add rosemary, chilli & garlic & cook for a few minutes until fragrant (careful not to burn)
  9. Deglaze pan with red wine, allow pan to return to a simmer before adding water & pasatta.
  10. When pan returns to a simmer, add lamb shoulder, ensuring it’s submerged. 
  11. Cover pot with a lid or foil and place the whole pan in the oven for 4 hours.
  12. Remove pan from oven. To check if the lamb is cooked, meat should shred with a fork. If not cooked, return to oven.
  13. When finished cooking, shred lamb and season with salt, pepper, sugar & a splash of balsamic vinegar to taste.
  14. Cook pappardelle in a large pot of boiling, salted water until al-dente.
  15. Drain and add pasta into the pan with your finished lamb ragu.
  16. Plate and serve with shaved parmesan to taste.

We hope you enjoyed this Italian Lamb Ragu Recipe by Adam, our Alemré Group Executive Chef.

Learn more about our Alemré venues here
To make a booking at one of our venues click here

Be sure to tag us on social media so we can feature you and share your creation @alemregroup

If you liked this recipe, share the love on the socials



Table of Contents

On Trend

Related posts

Coco Loco Cocktail Recipe by Alemré

Coco Loco

Succulent fresh pineapple, a liquid match made in heaven with Ketel One Vodka. Supported by a chorus of sweet coconut syrup, lime & lemon. A delicious option to entertain and delight your fun dining guests.

Authentic Turkish Lentil Soup Recipe by Alemre

Authentic Turkish Lentil Soup

Our homemade Turkish Red Lentil Soup Recipe with a rich, comforting texture and a satisfying depth of flavour is the perfect choice for a chilly winter evening, a cozy night in with friends, or a quick and easy lunchtime pick-me-up. So why not try it today and discover the irresistible appeal of lentil soup for yourself!

Watermelon Sugar Cocktail By Alemré

Azucar De Sandia

A Spring sipper primed for poolside parties for when the heat starts to turn back up. Enjoy this Watermelon Sugar Cocktail at home.

Signature Mixta Paella Recipe

Signature Mixta Paella Recipe

Paella is a rice dish originally from Valencia, Spain. Try out your hand in cooking our delicious Signature Mixta Paella at home with Chicken, Calamari, Chorizo & Prawns. Now this is fun dining!