I love the idea of this recipe but found it to be lacking depth. Between the quick cook time on the lamb, fresh rather than canned tomatoes, and delicate artichokes, it just tasted a bit flat. I pushed the cook time an extra 30 (after adding artichokes) and added a much-needed bay leaf, nutmeg, and lemon zest. A *generous* shower of pecorino is necessary to coax out the lamb flavor, too. Ultimately, I would follow a different lamb ragù recipe and just add artichoke for a better result.

This was really good! I removed some of the grease from the browning, but did use the butter, and it was still rich and luxurious. Glad I found some pappardelle. My husband had a favorite restaurant lamb ragu last week, and he just said this was as good or better, and asked me to put it in regular rotation.

Wide flat noodles are the wrong choice here. If you use something like jumbo shells you get a better mix of pasta and sauce fillings in each bite. I added about a quarter cup of chicken stock with the wine to up the umami and also added parmesan in to finish the dish. I went with mint, which felt like the right choice and also skimmed some of the lamb fat off before adding the tomato paste and such, which felt needed but with leaner lamb might be unnecessary. Overall DELICIOUS!

4/5. Artichokes don’t add much for flavor and definitely substitute dill as others did.

This was merely ok. The artichokes at $3.69 a can were a waste; they were lost in the stronger flavors. Frozen would probably have been better, but they’re just not available in my rural area. Since we buy half a lamb at a time, I’m always looking for new recipes, especially for ground lamb. I’ll make it again minus the artichokes.

My boyfriend makes the best slow-cooked lamp bolognese, and he decided to try this recipe last night for a quicker option. We were both impressed by the quality of this red sauce considering it's basically just cherry tomatoes, and it makes a tasty and quick weeknight dinner. But the flavors didn't pack the same punch that they do when the lamp is cooked all day in his bolognese. I ate leftovers for lunch and was happy with them too. But I think next time for lamb, we will stick to bolognese.

Hmmm, oh, yes, more, just like that, hm

This was really good, but I have one pet peeve. It called for 12 oz. of pasta, leaving me with a useless 4 oz. I appreciate cooks like J. Kenzie Lopez Alt and Deb Perlman who take that into consideration when they are writing a recipe. I actually used the entire 16 oz. and it was fine.

I made this last night and it was really good. Quick, easy and delish!

We made this tonight. Pretty fast and easy. I added was just her and fish sauce and we have enough left over to eat it again tomorrow!

This benefitted from a bit of added cooking time (maybe 5-7 minutes more altogether; just added a minute or two to every step) and oregano! I think that made the lamb and artichoke sing. Loved it!

I live in CA and artichokes are fresh and large, or canned or frozen. What are the meaning by “12 ounce container of artichokes”? Thanks!

I’ve made this twice now and I improved it the second time by adding some Worcestershire to the sauce (like the Dawn Perry meat sauce recipe) to give it a bit more umami, and it was perfect. I think it’s a really nice recipe and surprisingly light compared to a heavier tomato-based sauce.

Yum! I added a can of diced tomatoes, in lieu of the pasta water. Also added sautéed mushroom and onions and green herbs to balance out the flavor. Delicious.

Honestly, just spend the half-hour putting an actual ragu together and forget about it for a few hours on the heat. Maybe times the ingredients by 2 or 3 while you’re at it. You’ll have a sauce you actually want to use for the rest of the week/ foreseeable if you freeze it. This was really underwhelming.