Pasta With Meaty Lamb Tomato Sauce

My husband is very fond of meaty pasta sauces. Every time we dine at our favorite Italian restaurant in Florida, he orders the lamb rags with garganelli pasta. Well, I finally decided that it was time that I made it for him at home, so here is my version of the recipe my husband loves so much.

I cannot purchase the same cut of lamb the restaurant uses to make their sauce, but I substituted lamb shoulder, which turned out great. My husband agrees, as he enjoyed the pasta three nights in a row at his request!

Buon Appetito!
Deborah Mele

Pasta With Meaty Lamb Sauce

Pasta With Meaty Lamb Sauce

Yield: Serves 4-6
Prep Time: 15 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 35 minutes

A slow cooked meat sauce to serve on your favorite pasta.


  • 1/3 Cup Olive Oil, Divided
  • 2 Large Carrots, Finely Chopped
  • 2 Celery Stalks, Finely Chopped
  • 1 Large Onion, Finely Chopped
  • 4 Garlic Cloves, Minced
  • 1 Pound Lamb Shoulder, Cut Into 1/2 Inch Dice
  • 3/4 Cup Dry Red Wine
  • 1 (28 Ounce) Can Peeled, Chopped Italian Tomatoes
  • 1 Cup Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 1 Teaspoon Dried Oregano
  • 3 Tablespoons Finely Chopped Fresh Parsley Leaves
  • 1/2 Teaspoon Crushed Red Chili Flakes
  • Salt & Pepper To Taste
  • 1 Pound Dried Pasta Such As Rigatoni, Penne, or Garganelli
  • Freshly Grated Pecorino Romano Cheese To Serve


  1. In a heavy saucepan, heat 1/4 cup of the oil over medium heat until sizzling.
  2. Brown the lamb, stirring often until browned, about 10 minutes. Use a slotted spoon to remove the meat to a plate.
  3. Add the remaining oil to the pan, then add the carrots, celery, and onion, and cook over medium heat until softened and beginning to brown, about 10 minutes.
  4. Add the garlic and cook an additional minute.
  5. Return the vegetables to the pan, then add the wine and cook until tender wine has almost completely evaporated.
  6. Add the tomatoes, stock, paste, oregano, parsley, chili pepper flakes, salt and pepper to the pan.
  7. Bring to a boil, then reduce the heat to a simmer and cook 1 1/2 to 2 hours until the lamb is very tender.
  8. In a medied cast-iron casserole, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion, and red bell pepper and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 12 minutes.
  9. Using a slotted spoon, transfer the vegetables to a plate.
    In a large pot of lightly salted water, cook the pasta until it is al dente.
  10. Drain, return to the pot with half the sauce and toss to coat.
  11. Serve pasta in individual bowls with additional sauced a sprinkling of grated cheese. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 54mgSodium: 256mgCarbohydrates: 45gFiber: 4gSugar: 5gProtein: 26g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram