Pasta with Ragu of Lamb and Peas

by Robert Booz

I like this with fresh pasta such as tagliatelle, or dried pasta like orecchiette. If you make your own pasta and you have a juicer you can even work some pea juice into the dough. Run the pea pods through the juicer after shelling.


  • 1 pound ground lamb
  • 4 carrots, finely diced
  • 4 red onions, finely diced
  • 3 garlic cloves, minced
  • 12 sage leaves, minced
  • Leaves from 4 sprigs of thyme
  • 1 1/4 cups dry red wine
  • 1 1/4 cups lamb or chicken stock
  • 3 cups fresh peas
  • Olive oil
  • Salt and pepper
  • 1 pound pasta of your choice
  • Fresh feta, to suit
Pasta with Ragu of Lamb and Peas

Elizabeth Cecil

In a large Dutch oven heat a bit of olive oil over high heat. When the pan is smoking hot, add your ground lamb and brown well, adding a good measure of salt. Move the lamb to one side and add the onion, carrot and garlic. Allow to brown, about 2 minutes. Stir all together adding the herbs, wine and stock. Let the mixture come to a boil and then reduce to a simmer. Let simmer about 1 hour, adding a bit of water if it becomes too dry. Add the peas for the last 5 minutes of cooking then toss with your favorite pasta and a bit of fresh olive oil or butter. Top with feta, perhaps some fresh herbs like thyme leaves or chopped parsley, and serve.

Yield: 5 to 7 servings