As with other ragu recipes, once you've chopped the vegetables and herbs and browned the meat, there's not much more to do, but let the ragu simmer a couple of hours.Lamb shoulder chops need a little time to tenderize, which makes them a perfect meat for a ragu.In this easy recipe, the ragu is tossed with the tagliatelle then topped with creamy ricotta and garnished with lamb's usual herbal partner, mint.

See Also

Ragu Bolognese

Wild Boar Ragu

Grammy's Sauce with Meatballs & Braciole