Ground Lamb Ragu / Ragu Agnello


  • 3 cloves garlic, peeled
  • 2 TBS fresh rosemary needles
  • 1/4 Filippo Berio extra virgin olive oil
  • 2 whole bay leaves
  • 2 medium red bell peppers, seeded and cut into thin strips
  • 1 pound of ground lamb
  • 2/3 cup dry red wine
  • 4 large plum tomatoes, seeded and chopped, juice reserved, or one 16-ounce can
  • Grinding black pepper


  1. In large saucepan cook on medium heat, cook garlic cloves until transparent, then remove. Add ground lamb and brown well. Add peppers, bay leaf, wine, tomatoes and pepper. Simmer 20-30 minutes on low heat.
  2. Serve with favorite pasta. Farfalle recommended.
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The ingredients mention rosemary. The directions have no mention of when to use them.

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