This lamb, tomato and oregano ragu recipe is a hearty, rich and flavourful sauce made with lamb mince, plum tomatoes, and aromatic oregano. Perfect for pasta, polenta, or a cosy family meal!
David found the recipe when having a look at the Olive magazine website. We both really love lamb mince but have never thought to make a ragu with it and this recipe sounded pretty easy to make. As it takes a couple of hours on the hob, I made it on a Saturday morning and then reheated some for our evening meal while cooking the pasta. The flavours and seasoning are delicious and you could still taste that it's lamb mince - a winner in our house and a recipe that's made often!
Tips
- We have an oregano herb plant in our garden, however, if you can’t get oregano, then thyme, rosemary, or a few bay leaves will work too.
- Vegetarian option - replace the lamb mince with lentils, mushrooms or a plant-based mince for a meat-free version.
- This lamb, tomato and oregano ragu recipe is easily adapted if you're cooking for less or more people.
Featured Comment
"Loved this dish! Easy to follow recipe. Will definitely make again"
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FREQUENTLY ASKED QUESTIONS
Yes - the ragu tastes even better the next day as the flavours develop. Keep in the fridge for up to 3 days and reheat gently before serving.
Absolutely - freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the hob.
Wide pasta like pappardelle or tagliatelle works beautifully to hold the sauce. Short pasta like rigatoni or penne is also a great option.
Yes - beef, pork, or turkey mince can replace lamb. Adjust the seasoning to suit the meat's flavour profile.
Simmer the ragu uncovered to reduce excess liquid and thicken the sauce. Add a tablespoon of tomato paste for additional richness if needed.
Serve with pasta, polenta, or gnocchi. A side of steamed vegetables or a crisp salad complements the meal nicely.
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How to make this Lamb, Tomato and Oregano Ragu
Ingredients
- 2 tbsp olive oil, plus extra for frying
- 500g lamb mince
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- a bunch of fresh oregano, leaves picked (see Tips)
- a large pinch of salt
- 150ml red wine (Italian if possible)
- 2 x 400g tins plum tomatoes
- salt and freshly ground black pepper
- tagliatelle, or any other pasta, to serve
- parmesan, finely grated, to serve
Instructions
- Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince for 10 to 15 minutes, until really crisp. Scoop out onto a plate and set aside. Reduce the heat to medium low and add the onion, carrots, celery, and three quarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.
- Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and grated parmesan.
- We enjoy ours with homemade baguette or you could try it with our focaccia…and the rest of the wine!
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Lamb, Tomato and Oregano Ragu
Equipment
Ingredients
- 2 tbsp olive oil plus extra for frying
- 500 g (1.1 lb) lamb mince
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- a bunch of fresh oregano leaves picked (see Notes)
- a large pinch of salt
- 150 ml (¾ cup) red wine (Italian if possible)
- 2 x 400 g (28 oz) tins plum tomatoes
- salt and freshly ground black pepper
- tagliatelle or any other pasta, to serve
- parmesan finely grated, to serve
Instructions
- Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince for 10 to 15 minutes, until really crisp. Scoop out onto a plate and set aside. Reduce the heat to medium low and add the onion, carrots, celery, and three quarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.
- Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and grated parmesan.
Notes
- We have an oregano herb plant in our garden, however, if you can’t get oregano, then thyme, rosemary, or a few bay leaves will work too.
- Vegetarian option - replace the lamb mince with lentils, mushrooms or a plant-based mince for a meat-free version.
- This lamb, tomato and oregano ragu recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Margaret Nicoll says
Just had LambRagu for supper loved it some in freezer and some for tomorrow
David says
Great...glad you enjoyed it!
Lynne Hamill says
Loved this dish! Easy to follow recipe. Will definitely make again
Deborah says
Thank you Lynne...glad to hear that you enjoyed it and will make it again! It's been a while since we've had it...I must make it again soon too!!