If you’ve been searching for a dish that tastes like it’s straight from a rustic Italian kitchen, this lamb ragu d’Abruzzo Rose Mary recipe is it. Rich, earthy, deeply flavorful, and slowly simmered to perfection—this ragu brings together tender lamb, aromatic herbs, and a full-bodied tomato base to create a sauce worthy of long dinners and shared memories.
Inspired by the traditions of Abruzzo and the warmth of family-style meals, this recipe also takes a cue from Rose Mary, the Chicago-based restaurant known for its soulful Italian-Croatian fare. As a result, you get a lamb ragu that feels like Sunday in Italy.
What Is Lamb Ragu D’Abruzzo Rose Mary?
Lamb ragu is a slow-cooked meat sauce typically served over pasta. In the region of Abruzzo, where sheep farming is prevalent, lamb is a staple. Because of this, the sauce is rich, flavorful, and deeply comforting. This version includes garlic, onions, rosemary, and a touch of red wine to balance the bold flavors of the meat.
The Rose Mary lamb ragu interpretation adds elegance and depth while honoring the rustic soul of the original. Therefore, this recipe captures both worlds beautifully.
Lamb Ragu D’Abruzzo Rose Mary Recipe (Step-by-Step Guide)
🕒 Time
- Prep: 15 minutes
- Cook: 2–3 hours (slow simmer)
- Total: 3+ hours
- Serves: 6
🧾 Ingredients for Lamb Ragu D’Abruzzo Rose Mary
- 2 lbs lamb shoulder or leg, cut into 1-inch chunks
- Salt and freshly cracked pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tbsp tomato paste
- 1 cup dry red wine
- 1 28-oz can crushed tomatoes
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 1 bay leaf
- Optional: pinch of chili flakes for heat
- Pasta of choice (pappardelle or rigatoni recommended)
- Grated Pecorino Romano or Parmesan for serving
👩🍳 How to Make This Lamb Ragu D’Abruzzo Rose Mary Recipe
- First, season lamb chunks generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Brown lamb in batches. Then remove and set aside.
- In the same pot, add onion, garlic, carrot, and celery. Cook for 5–7 minutes until softened.
- After that, stir in tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Next, return lamb to pot. Add crushed tomatoes, rosemary, bay leaf, and chili flakes if using.
- Bring to a simmer. Cover and cook on low heat for 2–3 hours until lamb is fork-tender and sauce is thick.
- Once finished, discard bay leaf. Shred or leave lamb in chunks as desired.
- Finally, toss with cooked pasta and top with grated cheese.
How to Serve Lamb Ragu the Italian Way
- With pappardelle: Wide noodles hold the chunky sauce well.
- On polenta: Creamy polenta makes a rustic, comforting base.
- With wine: Pair with a bold Montepulciano d’Abruzzo or Chianti.
- For a crowd: Make ahead and reheat—because the flavors get better over time.
Why You’ll Love This Lamb Ragu D’Abruzzo Rose Mary Recipe
- Deep flavor: Lamb and rosemary slow-cooked in wine and tomato.
- Inspired by tradition: A nod to both Abruzzo and Rose Mary’s take.
- Perfect for gatherings: Feeds a group and gets better as it sits.
- Comfort food elevated: Rich, elegant, and satisfying.
Frequently Asked Questions About Lamb Ragu D’Abruzzo Rose Mary
What cut of lamb is best for ragu?
Lamb shoulder is ideal—it has enough fat to stay moist during long cooking. Leg of lamb also works well.
Can I make this lamb ragu in advance?
Yes! It stores beautifully. Make a day ahead and refrigerate; then reheat gently before serving.
Can I freeze lamb ragu?
Absolutely. Freeze in airtight containers for up to 3 months.
What makes this the “Rose Mary” version?
The Rose Mary version leans into elevated flavors and clean technique—this recipe brings that refinement while staying close to its rustic roots.
What pasta works best with lamb ragu?
Pappardelle, tagliatelle, or rigatoni hold the sauce well.
Community Corner 🧡
Have you made this lamb ragu d’Abruzzo Rose Mary recipe? Whether it’s a holiday feast or a weekend dinner, we’d love to see how you serve it. Tag us or comment with your own spin—extra rosemary, red pepper, or maybe a splash of cream?
