Lamb ragu with carrots and green garlic from Six Seasons: A New Way with Vegetables (page 143) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on November 13, 2025

    It’s the wrong season for green garlic and my family asked that I add tomatoes — I let the wine simmer a bit till the alcohol aroma burned off and added one cup crushed tomatoes with the water. The finished product was excellent on both pasta and polenta. Will definitely make this again!

  • metacritic on May 30, 2024

    Astonishing. Easy and phenomenally good. It tastes light and springlike even as it has great depth. While a classic ragu might take 3-4 hours this can be pulled together in one hour from start to finish. LIke others, I used more pasta than called for: I went with 1.5 lbs. I think anything from 1-1.5 lbs is probably right with this much sauce.

  • allisonsemele on May 19, 2021

    Made around a 2/3 recipe, but added a bit of tomato paste in before adding the liquid. This produced ample sauce for 1/2lb of pasta. I used grocery store carrots and green garlic from my garden. This was very rich and tasty. The green garlic flavor is not pronounced.

  • jhallen on April 23, 2021

    Made exactly as written except substituted a mixture of beef, pork, and turkey for the lamb. Was perfect. Green garlic was great in it. I liked the meat to pasta ratio without adjustment.

  • celesteprevost on February 20, 2021

    If your carrots come with their tops, they are a great add in alongside the herbs at the end.

  • patioweather on December 13, 2020

    Made with Impossible. Based on the suggestions here, I doubled the pasta. I had actual green garlic so I used that. It was amazing and extremely simple.

  • Nlynn on October 28, 2020

    A tasty staple that is fast and easy to make. As a shortcut, I put the carrots and garlic in a food processor. Note, this is pretty rich with the lamb and the cheese but very tasty. I always serve with penne.

  • dantullis on February 12, 2019

    Honestly, I really didn't like this dish - so much so that I was afraid to try anything else from the book for months (I'm glad I finally did because there are some real winners). As others have said, it is a lot of meat, and it is a very rich dish - greasy and salty. Just not my cup of tea.

  • purrviciouz on December 27, 2018

    I've made this twice; the first time I halved the meat but kept everything else the same and the second time I doubled everything else and kept the meat the same. It just feels like a ton of meat to me. I used half ground lamb and half ground pork both times and thought it was great. This is a very rich dish! It's impressive, attractive, and delicious! We get six servings of sauce and as clcorbi mentioned, the pasta amount called for is way too little.

  • SheilaS on April 30, 2018

    Lots of flavor for a quick and easy dish. I used half the amount of lamb (1 lb ground lamb for 4 servings instead of 2 lbs as written) but kept all the other ingredient amounts as in the recipe and was happy with those proportions. I also added 2 T of sun-dried tomato purée before adding the liquid and starting the simmer. I don't usually put pasta and salad on the same plate but I served this with the Celery Puntarelle-Style on p 146 in this book and was happy to have something fresh, crisp and green on the plate.

  • MmeFleiss on October 22, 2017

    Delicious. He states in the headnotes that the green garlic can be substituted with a lot less regular garlic. I halved the sauce and doubled the amount of pasta to serve four people.

  • clcorbi on June 19, 2017

    Very nice. As soon as I saw garlic scapes at my farmer's market I knew I needed to give this a try. The recipe as written is a bit too salty--I decreased the total amount of salt by .5t and it was still bordering on too much once all the cheese was added. Next time I'd decrease by 1t and add salt back as needed at the end. I also think this sauce could benefit from a dollop of tomato paste simmered in at the beginning, with the veggies. It seemed like it was wanting some extra savory flavor. I simmered for a bit over 45min and added beef stock as needed when the sauce got too dry. The result is super delicious and rich from the pat of butter and grated cheese added at the end. One thing to point out--the recipe only calls for 1/2lb of pasta, which is way too little! We have enough sauce for at least 1 1/2lb. Not complaining, since it's delicious and will freeze well, but just a note that you will get a ton of sauce (which makes sense with the amount of lamb and veggies involved).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.