Lamb Ragout

November 14, 2017
1 Review (5.00 out of 5)
Serves 4
Prep time
Cook Time
2h 30m

Recipe courtesy of Mushrooms Canada.

This one pot ragout is extremely flavorful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb extending the portion size and boosting the flavor. Leftovers taste even better the next day.


  • 8 Ounces
    fresh crimini mushrooms
  • 2 Tablespoons
    olive oil
  • 1
    small onion, diced
  • 2
    carrots, diced
  • 2
    stalks celery, diced
  • 4
    cloves garlic, minced
  • salt and pepper
  • 1 Pound
    ground lamb
  • 4 Tablespoons
    tomato paste
  • 1 Teaspoon
  • 1 Teaspoon
  • 1 Teaspoon
    Italian herbs
  • 1
    28 ounce can whole tomatoes
  • 1/2 Cup
    red wine
  • 1
    bay leaf
  • 1 Pound
    dried spaghetti
  • Freshly grated parmesan cheese
  • Fresh parsley, finely chopped


  1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

  2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.

  3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.

  4. Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.

  5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.

  6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

1 review for Lamb Ragout

  1. Cynthia


    Looks delicious

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