Lamb Ragu, a classical from Puglia in Italy. Easy for the kids!





  • 500g of lamb cut into pieces
  • 50g of pancetta or unsmoked bacon
  • 1/2 small onion
  • 1/4 of a stalk of celery
  • 1/4 of carrot
  • 1 garlic clove
  • 1 bunch of marjoram
  • 1 spoon of extra virgin olive oil
  • 1/2 glass of white wine
  • 50g of tomato paste that you dilute into 1/2 lt of water
  • 1 red chili pepper
  • Flour, salt, and pepper




  • Place the oil into a terracotta dish, add the garlic, once translucent add the lamb.
  • Let the lamb golden into a very high heat then remove it and place it aside.
  • Add now the carrot, celery, onion, pancetta, that you sliced into the food processor and also add the marjoram.
  • Add the wine and let evaporate.
  • Add now the tomato sauce, chili pepper, the lamb you placed aside, salt and pepper and let it cook slowly for 30 to 40 minutes.


In case…

  • you wish to make this sauce denser add 1 teaspoon of flour as soon you add the pancetta.
  • you can give extra flavours by using juniper berries & bay leaves (a very small amount)