Lamb, tomato and oregano ragu

Lamb, tomato and oregano ragu

  • serves 4
  • Easy

Swap same-old spag bol for this velvety lamb sauce, made light and fragrant with fresh oregano. Serve with a blanket of parmesan


Try this lamb ragu recipe then check out our spaghetti bolognese and vegan mushroom ragu. If you cant get hold of oregano then thyme, rosemary or a few bay leaves will work instead.



  • olive oil for frying
  • lamb mince 500g
  • onion 1, finely chopped
  • carrots 2, finely chopped
  • celery 2 sticks, finely chopped
  • fresh oregano a bunch, leaves picked
  • red wine 150ml
  • plum tomatoes 2 x 400g tins
  • tagliatelle (or any other pasta) to serve
  • parmesan finely grated, to serve


  • Step 1

    Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince until really crisp. Scoop out onto a plate. Add the onion, carrots, celery and threequarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.

  • Step 2

    Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and parmesan.

Head here for more ragu recipes

Turkey ragu

Nutritional Information

  • Kcals 759
  • Fat 24.2g
  • Saturates 8.8g
  • Carbs 85.1g
  • Sugars 14.6g
  • Fibre 9.9g
  • Protein 39.3g
  • Salt 0.3g