Basic lamb ragù

  • Preparation time: 25 minutes
  • Cooking time: 1 hour 45 minutes
  • Total time: 2 hours 10 minutes

Serves: 6


1 tbsp olive oil

2 carrots, cut into 0.5cm pieces

3 celery stalks, cut into 0.5cm pieces

2 leeks, trimmed and cut into 0.5cm pieces

4 garlic cloves, finely chopped

½ x 20g pack rosemary, leaves finely chopped

½ x 15g pack oregano, leaves roughly chopped

3 bay leaves

2 tbsp tomato purée

250ml red wine

500ml fresh chicken stock

400-500g leftover lamb, cut into 0.5cm pieces

250ml leftover roasting juices or gravy (optional)


1. Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt. Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.

2. Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato purée and wine. Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce. Season; serve with polenta, mash or pasta, if liked.