Quick Lamb Ragu Recipe {Instant Pot or Stovetop}

My quick and easy lamb ragu recipe features lamb, tomatoes, and aromatics braised until it’s fall-apart tender, creating a hearty, flavorful sauce. It’s hearty, flavor-packed, and has stovetop, Instant Pot, and slow cooker cooking options.

Straight from my mom’s kitchen, this lamb ragu is one of the best and the ultimate comfort foods. The meat melts in your mouth, and you’ll be surprised at how hands-off it is for such an elegant dish.

If you aren’t familiar with this classic Italian dish, it’s essentially a rich, slow-cooked Italian-style meat sauce with tomatoes, aromatics (like garlic and onion), and herbs. Lamb, of course, is the star, and it’s braised until it’s fall-apart tender.

It’s loaded with so much flavor- the lamb absorbs all the spices, broth, and vegetables. My family loves the ragu served over Tagliatelle pasta, but it’s also great with mashed potatoes or cauliflower mashed potatoes (for something lower carb). Bonus? I’ve tested this ragu on the stovetop, Instant Pot (my favorite), and even the slow cooker!

Key Ingredients

• Lamb shoulder. To be cut into chunks. This cut is perfect for braising because it’s nicely marbled (which adds rich flavor to the sauce) and keeps the lamb SO tender. I find most butchers stock it, and even larger grocery stores.
• Kosher salt and black pepper. To taste.
• Extra virgin olive oil. To saute and sear in the Instant Pot. 
• Garlic. Please use fresh cloves, not dried garlic.
• Onion, carrot, and celery. Must-have vegetables when cooking flavorful cuts of red meat. It adds so much flavor.
• Beef broth. To enhance the flavor of the lamb.
• Diced tomatoes (San Marzano tomatoes). Always choose a good quality brand of canned tomatoes, as it makes all the difference. If I’ve got some fire roasted tomatoes on hand, I like to throw those in.
• Tomato paste. Just a touch to concentrate the tomato flavor without adding excess liquid. Please do not use tomato sauce, or else you’ll be left with a soup!
• Sugar. My mom taught me from a young age that when working with any Italian-style dish, add a touch of sugar. It makes all the difference.
• Bay leaves and Italian seasoning. For flavor.
• Beef bouillon cube. I tested the ragu in just water, which works fine, but the flavor is unmatched with a bouillon cube. Beef is preferred, but a vegetable or chicken one is also fine.
• Pappardelle pasta. or any pasta of choice. Don’t forget the parmesan cheese to serve.

How to make lamb ragu

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Prep. Cut the lamb into large chunks and season the meat with salt and pepper. 

Step 2- Saute. Add the olive oil to the pot. Once hot, add the garlic, onions, carrots, and celery and cook until tender.

Step 3- Sear. Add the lamb to the pot and sear it on all sides. 

Step 4- Assemble. Add the remaining ingredients, stir well, then secure the lid with the vent closed.

Step 5- Cook. Cook on high pressure for 25 minutes, then let pressure release naturally for 10 minutes before quick releasing.

Step 6- Shred. Open the pot and shred the lamb using two forks. Serve over pasta of choice.

Arman’s recipe tips

• Don’t rush the sear. Make sure the Instant Pot or Dutch oven is hot when searing the lamb to seal in the flavor and juices. The brown bits also add to the sauce, so don’t discard them.
• Taste for seasoning. I like to adjust the seasonings before serving instead of adding too much during cooking. Please keep it simple with salt and pepper.
• Use the right pasta. While any pasta works, thicker pastas like parpadelle and tagliatelle are preferred, because they hold onto the sauce much better.

Storage instructions

To store: Store any leftovers in a separate container from the pasta. The sauce should last 3-4 days in the fridge in an airtight container. 

To reheat: Add the pasta and sauce to a pan and slowly reheat over a medium-low flame. The sauce can also be reheated separately in a saucepan. 

To freeze: Place the sauce in an airtight container and store in the freezer for 2-3 months. Let the sauce fully cook and cool before placing it in the container. 

Frequently asked questions

More elegant lamb recipes

If you tried this Lamb Ragu recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published February 2023, updated and republished April 2025