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Quick Lamb Ragù With Artichokes
Isabella

Quick Lamb Ragù With Artichokes

This Quick Lamb Ragù With Artichokes delivers bold Mediterranean flavors in under 30 minutes. Tender ground lamb, juicy cherry tomatoes, and tangy artichokes come together to create a silky, vibrant sauce that coats wide noodles beautifully. Perfect for busy weeknights when you want comfort without the wait.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • For the Pasta Base
  • 12 oz pappardelle fettuccine, or another wide pasta – ideal for catching the sauce
  • Salt – for seasoning the pasta water and the ragù
  • 1½ cups reserved pasta water – use as needed to adjust sauce consistency
  • For the Quick Lamb Ragù
  • 1 lb ground lamb – provides rich savory flavor
  • 2 tbsp tomato paste – adds depth and subtle sweetness
  • 3 garlic cloves finely chopped – aromatic base
  • ½ tsp crushed red pepper plus more to taste – for gentle heat
  • ½ cup dry white wine optional – deglazes and enhances flavor
  • 2 pints cherry tomatoes halved – sweet, juicy, and perfect for quick saucing
  • 1 container 12–14 oz marinated or canned artichokes, drained and quartered – about 1½ cups
  • 2 tbsp unsalted butter – for a silky finish
  • ½ cup fresh basil or mint leaves torn – adds brightness

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1½ cups of pasta water, then drain and set aside.
  2. Heat a large skillet over medium-high. Add the ground lamb and press into an even layer. Cook undisturbed 4–6 minutes until deeply browned. Season with salt, then add tomato paste, garlic, and crushed red pepper. Cook 2–4 minutes, stirring until the tomato paste darkens.
  3. Pour in the water to deglaze, scraping up browned bits. Let the liquid reduce by half.
  4. Add cherry tomatoes and cook 2–4 minutes, lightly mashing some to release juices. Add ⅔ cup pasta water and the drained artichokes. Stir and adjust seasoning.
  5. Return heat to medium. Add cooked pasta and butter. Toss until glossy, adding more pasta water as needed. Stir in most herbs, reserving some for garnish. Adjust seasoning and serve.

Notes

For extra richness, add a spoonful of mascarpone or a splash of cream at the end. A squeeze of lemon brightens the sauce beautifully. Increase crushed red pepper if you prefer more heat.