Lamb ragu from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 77) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute a combination of scallions and garlic for green garlic and dried chile flakes for dried chiles.

  • SheilaS on February 19, 2026

    This is a delicious, meaty ragu made with chunks of lamb shoulder and ground lamb. No tomato; instead, chicken broth provides the liquid. Since I cut and trimmed the lamb shoulder chunks, I had bones and trimmings and could have made a lamb stock but I went with the recipe. I was afraid of it being too mutton-y but I think it would have been fine. I’ll make the stock next time. He recommendeds a pasta like radiatore to catch the meaty bits and suggests adding a handful of nettles. I had the radiatore but was fresh out of nettles so I used arugula and it worked well.

  • mirjoy on February 03, 2026

    You can’t go wrong with slow cooked lamb but next time I’ll add wine for acidity and depth of flavor, and maybe an anchovy or two as well.

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