Growing up, our family celebrations always included Italian food. Whether it was big trays of lasagna or a giant pot of spaghetti and meatballs, pasta has long been at the center of our holidays. In recent years my mom has embraced the Italian‑American Feast of the Seven Fishes on Christmas Eve, so we’ve been enjoying pots of cioppino, linguine with clams, and all kinds of seafood. But for Christmas Day or any festive dinner, a slow, savory lamb ragu served with rigatoni is a comforting, crowd‑pleasing choice — rich, aromatic, and perfect for sharing.

This lamb ragu is slow‑cooked until tender, with a tomato‑forward sauce enriched by red wine, carrots, onion, and garlic. The meat shreds into the sauce, making every forkful luxurious and satisfying. It’s a dish that feels special enough for holiday gatherings but easy enough to make ahead, which is always a win when you’re entertaining. My kids kept coming back for seconds, and I hope your family will love it just as much.

Lamb Ragu with Rigatoni

Ingredients

1. 3½–4 lb boneless lamb leg
2. Kosher salt, to taste
3. Black pepper, to taste
4. 2 tbsp flour (use arrowroot starch if gluten‑free, or omit)
5. 3 tbsp olive oil
6. 2 cups finely diced onion (about ½ a large onion)
7. 1½ cups diced carrots (about 2 carrots)
8. 4 cloves garlic, finely chopped
9. ½ tsp crushed red pepper flakes (optional)
10. ½ cup red wine (substitute beef broth if avoiding alcohol)
11. 2 tbsp tomato paste
12. 28 oz can whole peeled tomatoes (preferably San Marzano)
13. 1 cup beef broth
14. 1 tsp dried oregano
15. 1 box dried rigatoni or pappardelle pasta
16. Freshly chopped flat‑leaf parsley, to taste
17. Freshly grated Parmesan cheese

Instructions

1. Trim excess fat from the lamb and cut into roughly 3‑inch chunks. Season generously with salt and pepper. Toss the lamb in 2 tablespoons of flour until lightly and evenly coated.
2. Heat the olive oil in a large pot or, preferably, a Dutch oven over medium‑high heat. Sear the lamb pieces until browned on all sides.
3. Transfer the browned lamb to a plate using a slotted spoon and set aside, keeping any pan drippings in the pot.
4. Add the onions, carrots, garlic, and crushed red pepper flakes to the pot. Season lightly with salt and pepper and sauté until the vegetables are tender, about 5–7 minutes.
5. Pour in the red wine and use the back of a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to reduce by about half, approximately 2 minutes.
6. Stir in the tomato paste and sauté for another minute to deepen the flavor.
7. Add the can of whole tomatoes, the beef broth, and the dried oregano. Break up the whole tomatoes slightly with the back of the spoon; they will continue to break down as the sauce simmers.
8. Return the browned lamb to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer gently for about 2 hours, or until the lamb is fall‑apart tender.
9. Transfer the meat with a slotted spoon to a rimmed baking sheet or large plate to shred; this preserves the sauce. Using two forks, shred the lamb and return the shredded meat to the sauce, stirring to combine.
10. Taste and adjust seasoning with salt and pepper as needed.
11. Cook the pasta according to package directions until al dente. Drain, reserving a little pasta water if you’d like to loosen the sauce.
12. Toss the rigatoni with a generous ladle of ragu or serve the ragu spooned over individual bowls of pasta. Garnish with chopped parsley, grated Parmesan, and a pinch of crushed red pepper if desired.
13. Enjoy immediately.

Tips, Variations, and Serving Suggestions

This ragu benefits from slow, gentle cooking. If you prefer, the sauce can simmer on the stovetop or in a 300°F (150°C) oven in a covered Dutch oven. For a one‑pot convenience, cook the pasta separately and combine just before serving. Leftovers make an excellent next‑day meal as the flavors deepen overnight.

Variations: swap the rigatoni for pappardelle, tagliatelle, or other wide noodles to capture more sauce. If you need a gluten‑free option, use gluten‑free pasta and replace the flour with arrowroot or omit it entirely. For a non‑alcoholic version, substitute the red wine with extra beef broth.

Storage

Store leftovers in an airtight container in the refrigerator for several days. Reheat gently on the stovetop or in the oven, adding a splash of broth or reserved pasta water to loosen the sauce if needed. The ragu also freezes well; thaw overnight in the refrigerator before reheating.

Happy holidays — I hope this Lamb Ragu with Rigatoni becomes a new favorite at your table and brings warmth and joy to your next celebration.

By Alex Snodgrass

Source: The Defined Dish