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Lamb sugo is the kind of pasta sauce that tastes like it’s been simmering all day. It is rich, meaty, and full of depth. Lamb shoulder braises in red wine, broth, and tomatoes until it melts apart. Fresh herbs finish it off, and what you get is a hearty, clinging sauce that makes any pasta feel special.
If you love slow-simmered sauces, my Bolognese Sauce is another rich, meaty classic made for pasta.
Here’s Why This Lamb Sugo Recipe Works
Lamb shoulder for depth: Slow braising breaks it down until it’s fall-apart tender, giving this rustic lamb ragu a meaty richness without needing flour or thickeners.
Balanced flavor: A touch of cinnamon add subtle warmth, while rosemary and oregano bring fresh, herbal brightness.
Hands-off braise: The oven handles the low-and-slow simmer that creates a deeply flavored sauce.
Perfect for pasta: Thick and hearty, this sugo clings beautifully to pappardelle or tagliatelle, so every bite is loaded with flavor.
My Marsala Cream Sauce Pasta is another pasta-night favorite, comforting, elegant, and easy to love.
Recipe Tips
Brown the lamb in batches: Give the lamb room to sear. Crowding the pan will steam it instead of building that rich, savory crust.
Reduce the wine first: Let the red wine simmer down before adding broth and tomatoes. This step concentrates flavor and deepens the ragu.
Use a heavy pot: A heavy Dutch oven with a tight lid holds steady heat and makes for even, low-and-slow braising.
Finish with fresh herbs: Stir oregano and rosemary in at the end so they stay bright and fresh instead of dull and muddy.
Toss the pasta in the sauce: Coat pappardelle or tagliatelle directly in the sugo so the noodles soak up every bit of flavor.
Lamb Sauce Pasta
Lamb sugo (also known as lamb ragu) is the kind of sauce that turns a simple bowl of pasta into something unforgettable. With tender, slow-braised lamb, deep layers of flavor, and a rich sauce that clings to every strand, it’s rustic Italian comfort food at its best, made to impress and meant to be savored.
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Lamb Sugo
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Ingredients
- 2 tablespoons olive oil
- 2½ pounds lamb shoulder , cut into small chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced or grated
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth, homemade or canned
- 1 pound cherry tomatoes, halved
- 2 inch cinnamon stick
- 2 bay leaves
- Salt and pepper
- 1 pound cherry tomatoes, or grape tomatoes, halved
- 3 tablespoons fresh oregano, chopped
- 3 tablespoon chopped fresh rosemary
- 1 pound dry fettuccine pasta, or tagliatelle
- fresh chopped parsley
Instructions
- Preheat the oven to 250°F. Add the oil to a large skillet set over medium-high and when it is hot, and working in batches, add the lamb pieces, turning to brown on both sides. As the lamb browns, transfer them to a paper-towel lined plate.
- When all the lamb pieces have browned, drain away all but 2 tablespoons of the fat in the skillet. Reduce the heat under the skillet to medium and add the onion and garlic. Cook until the onions are just translucent, about 3 minutes. Add the wine and stir to loosen any bits of lamb, stir in the tomato paste, mashing and mixing it into the liquid. Continue to cook and stir until the liquid has reduced by one-half, about 2-3 minutes.
- Return the lamb pieces to the pan and add the beef broth, cherry tomatoes, cinnamon stick and the bay leaf.
- Increase the heat to high and bring the sauce to a boil. Remove from the heat and transfer the pan to the pre-heated oven with a lid over it that is partially tilted. Let the ragu cook in the oven for 2½ hours or until it has thickened.
- Transfer the sugo from the oven to a workspace. Remove and discard the cinnamon stick and bay leaf and gently stir in the heirloom tomatoes, oregano and rosemary.
- Cover the pan tightly with the lid and keep warm while cooking the pasta.
- Cook the pasta according to the manufacturer’s instructions. Drain and toss with the lamb ragu.
- To serve, add portions to individual warmed pasta plates/dish garnished with chopped fresh parsley. Pass shredded parmesan cheese to guests to sprinkle on top of their portions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These are the dishes why the Italian kitchen is one of my favorites, loaded with so many great flavors and easy to make, and my favorite red wine!!! this looks absolutely delicious…amazing recipe
Thank you so much, Albert! I am in total agreement with you, Italian cuisine is also one of my favorites. 🙂
Woah! This looks really good. I am actually looking for lamb recipes as requested by a family member and would love to try this. Thank you for sharing. Wish me luck.
Hey, Sheila….I hope you do try this recipe, it isn’t a complicated recipe and tastes so wonderful. I wish you luck and blessings! 🙂
This looks incredible. I so wish my husband ate lamb. He used to, but now, after 35 years, he thinks he never liked it. Poo.
Thanks, Mimi….You could use beef instead of lamb and I bet it would be delicious. It is worth a try 🙂
What a terrific post! Loaded with info. Love lamb, and rarely have it with pasta. Great sauce (and wonderful pictures) — thanks!
Thanks for the nice kudos, John! This Lamb Sugo is delicious!