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Lamb Ragu with Mint Recipe

Lamb Ragu with Mint

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

Showing 41-50 of 87

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  • on February 11, 2010

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    Made the home made sauce and followed directions exactly, just added a little more garlic... Excellent and Easy!

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  • on February 10, 2010

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    The lamb had a wonderful flavor from the wine and although I'm not a fan of mint, it worked well and was subtle and pleasing in this dish. The problem was the rigatoni. It was too heavy of a pasta and overwhelmed the lamb. Every bite was 90% pasta. Next time, I'll use a more delicate pasta, maybe rotini or fusili, and less of it, like 1/2 a pound. The rigatoni soaked up so much of the sauce that I had to add almost 2 cups of pasta water to keep the sauce smooth. Every time I turned around, the pasta had soaked up more sauce and was drying out. There was just too much rigatoni, which I suspect is why some reviewers found the recipe to be bland. Along with decreasing the amount of pasta, I'd also suggest increasing the ricotta to add to the creamy goodness of the sauce. A dash of red pepper flakes would be nice, too.

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  • on February 07, 2010

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    I followed this recipe to the last direction, I also used all the ingredients with the same precise measurements. I usely get alot of recipes from foodnetwork and they come out amazing. This was my first time trying this chefs recipe I usely stick with Guy, Sunny,Alton, Ina , Bobby, Big Daddy and my favorite one of all Ms Paula Dean. I sometimes even try the Neelys but I hated this recipe and my husband who eats everything I make and stores the rest for lunch the next day left his plate with the pasta half eaten on top of the stove. The reipe is very bland and very unsual ito taste. I feel like the ricotta cheese actually is the star player in bringing this recipe together. If you leave that out you have definately messed up cause that actually brings all the ingredients together.I top i with some mozzarella and that made it better. But I will NOT try this recipe again. And if you are a southern cook please save your money. BEWARE OF THIS RECIPE:(




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  • on February 06, 2010

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    I must say that this is a very odd taste. I was a little afraid of putting mint into a ragu...but i didn't dislike it as much as I thought I would.
    This is a VERY hearty meat sauce. I wish it had a little more flavor in it. If I make it again, I think I will add more garlic and wine. Otherwise, it's pretty good.

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  • on January 02, 2010

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    Just made this recipe this evening -- I didn't have any ricotta so left that out. Also added a dash of cinnamon and allspice, which I think gave it a nice depth. Loved this dish and will begin making it regularly.

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  • on December 19, 2009

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    I just made this recipe for my boyfriend and I. We LOVED it! It was so comforting and easy to make. It is definitely worth trying. Im going to keep this around and make more often! Thanks Giada!!

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  • on December 16, 2009

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    One of my all-time favorites. Initially made this recipe with lamb. It immediately became a family favorite. I got a good deal on some ground buffalo at my supermarket and substituted the ground buffalo meat for the lamb in this recipe. Every thing else remained the same. INCREDIBLE!! I'm planning on trying it with ground venison and ground elk in the very near future.
    I wonder how some quality homemade Italian sausage would subsitute for the lamb?

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  • on November 16, 2009

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    I liked this, I did use fresh papperdelle which I think was a bit soft. will use the noodles next time

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  • on November 06, 2009

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    Now this was comfort food at its best. We loved this recipe. I had my favorite store bought marinara sauce instead of making it myself just because it was a weekday and no time to make my own.... Everything else I followed. It was quick, wonderful and we all enjoyed this recipe.

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  • on October 27, 2009

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    It was thoroughly enjoyed by all - even made the marinara sauce which looked great looked too. There isn't a thing I would change.

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