Fettuccine with Weeknight Lamb Ragu'

– 2 tablespoons olive oil plus more for drizzling – 1 medium sweet onion finely chopped – sea salt and black pepper – 4 anchovy fillets optional – 1 large fresh tomato chopped – 1 pound ground lamb I used sustainable farm raised – 1/2 cup white wine or red – 1 28-ounce can crushed tomatoes – 12 ounces cooked pasta noodles or tubes, for serving (I used fettuccine) – Parmegiano Reggiano for serving – A small handful of marjoram oregano or thyme, for serving (optional)


White Scribbled Underline

Cook time: 2 hours

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prep Time

 10 min


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Fettuccine with Lamb Ragu’ is a lush, comforting pasta recipe perfect for a special occasion, but simple enough to put together for a delicious weeknight meal. There are times when an average sauce will just not do. There are times when all we find comfort in is a delicious plate of pasta with a luscious sauce. Those times seem to happen almost every day! Fettuccine with Weeknight Lamb Ragù is comforting and so easy to to put together!

What pasta to serve with meat sauce? You could serve this sauce with whatever thicker pasta shape you like. But it goes great with tube shaped pasta like: – penne – bucatini – tubini – tortiglioni

– Change up the herbs to your taste. – I used white wine, as that was what I had on hand opened. It gave a nice flavor to the sauce. – Most of us are anchovy fans. If you feel you can’t sneak them into the sauce for your family, it’s fine to leave out. – I certainly did not have time today to whip up my own pasta, but if you are feeling ambitious you have to try this homemade fettuccine recipe! – I’ve seen recipes where they add ricotta on top. We are totally content with some grated Parmegiano Reggiano or Pecorino.


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