This is a slow-braised meat sauce made from ground lamb and short rib ground beef, tossed with rigatoni and finished with mascarpone. It takes about 80 minutes start to finish and serves eight, so it earns its place on a weekend or holiday table. The two-meat combination gives the sauce more depth than either protein alone would.
Before you start
The most important step in this recipe is browning the meat in the oven before it ever touches the sauce. Ground meat releases a lot of moisture, and if that moisture doesn’t cook off and the surface doesn’t brown, your sauce will taste steamed and flat instead of rich. Spread the seasoned meat in a single layer on a rimmed baking sheet — don’t pile it — so the heat can reach all of it. The second thing that matters is the braise temperature and time. At 375°F, the sauce needs a full 30 minutes to reduce properly and for the meat to turn fork-tender. Check it once halfway through; if the liquid looks like it’s dropping below the meat, add a splash of water. Ground meat can dry out faster than whole cuts, so don’t skip that check.
Shopping notes
- Ground lamb: Look for lean ground lamb at a butcher or Middle Eastern grocery — supermarket ground lamb works fine but is often fattier, which means more grease to drain after baking.
- Short rib ground beef: This is a specific grind sold at some butchers. If you can’t find it, 80/20 ground chuck is the closest swap — it has similar fat content and holds up well in a braise.
- Mascarpone: Sold near the specialty cheeses, usually next to ricotta. If unavailable, full-fat cream cheese softened at room temperature works as a substitute, though the sauce will be slightly tangier.
- Red wine: Use something you’d drink — a dry red like Chianti, Merlot, or Cabernet. Avoid “cooking wine” from the condiment aisle; the added salt throws off the seasoning.
Keeping and reheating
The sauce keeps well in an airtight container in the fridge for up to 4 days. Store it separately from the cooked pasta if you can — pasta sitting in sauce overnight gets soft. Freeze the sauce alone in portions for up to 3 months; thaw overnight in the fridge before reheating. To reheat, warm the sauce gently in a saucepan over medium-low heat with a small splash of water to loosen it, stirring occasionally. Ground meat reheated at high heat tightens up and turns grainy, so low and slow is worth the extra few minutes. The sauce is fully cooked, so you’re just bringing it back up to serving temperature — internal temperature of 165°F if you want to be precise with a thermometer.
If something goes sideways
- Sauce is too thin after braising: Remove the lid or foil and return the pan to the oven for an additional 10 minutes uncovered. The liquid will reduce quickly once exposed to dry heat.
- Sauce tastes too wine-forward or sharp: The wine needs more time to cook down. Simmer the sauce on the stovetop over medium heat for 5–10 minutes before adding the mascarpone — that extra reduction mellows the acidity.
- Meat clumped into large chunks: Ground meat needs to be broken up before or during the oven-browning stage. If you notice large clumps after baking, break them apart with a wooden spoon before adding to the vegetables — they won’t break down much further during the braise.
- Mascarpone splits or looks curdled: This happens if the sauce is too hot when you stir it in. Pull the pan off the heat entirely, let it sit for two minutes, then add the mascarpone and stir gently. Skip the garnish — not worth the extra dish — and focus on getting the sauce smooth before serving.
- Pasta soaks up all the sauce while resting: The recipe calls for a 20-minute rest, which is important for flavor but does thicken things up. Keep a ladle of pasta cooking water on hand; stir a small amount into the finished dish just before serving to bring the sauce back to a loose, coating consistency.
Braised Lamb & Beef Rigatoni With Mascarpone
Equipment
Ingredients
For the meat sauce
1 pound ground lamb (minced lamb) - lean, 454g
1 pound ground beef (minced beef) - short rib, 454g- 2 teaspoons fine sea salt - 12g
1 ½ teaspoons ground black pepper- 1 ½ teaspoons crushed red pepper flakes - adjust to taste
2 tablespoons olive oil - 30ml
1 cup yellow onion - diced, about 1 medium onion, 150g
1 cup carrots - diced, about 2 medium carrots, 130g
1 cup celery stalks - diced, about 3 stalks, 100g
¼ cup garlic - thinly sliced, about 8 large cloves, 30g
½ cup tomato paste - 130g- 1 bottle dry red wine - 750ml / 3 cups, such as Chianti or Sangiovese
3 cups water - 710ml
2 sprigs thyme
4 pieces bay leaf- ½ cup mascarpone cheese - 115g
For serving
- 1 pound rigatoni pasta - 454g
¼ cup Parmesan cheese - freshly grated, for serving- 2 tablespoons fresh Italian parsley - chopped, for garnish
- 1 pinch fine sea salt - to taste
- 1 pinch ground black pepper - freshly ground
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced).
- In a large bowl, combine the ground lamb and ground beef. Season with salt, black pepper, and crushed red pepper flakes and mix until just combined — do not overwork. Spread the seasoned meat in a single layer on a rimmed baking sheet (do not pile it). Bake at 425°F / 220°C (200°C fan-forced) for 12 to 15 minutes until the surface is dark brown, not grey. Break into rough chunks if needed.1 pound ground lamb (minced lamb), 1 pound ground beef (minced beef), 2 teaspoons fine sea salt, 1 1/2 teaspoons ground black pepper, 1 1/2 teaspoons crushed red pepper flakes
- While the meat browns, heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until softened and lightly golden. Add the sliced garlic and cook for 1 minute more until fragrant.2 tablespoons olive oil, 1 cup yellow onion, 1 cup carrots, 1 cup celery stalks, 1/4 cup garlic
- Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes. Add the browned meat, thyme sprigs, bay leaves, tomato paste, and water. Stir to combine.1 bottle dry red wine, 2 sprigs thyme, 4 pieces bay leaf, 1/2 cup tomato paste, 3 cups water
- Cover and braise in the oven at 375°F / 190°C (170°C fan-forced) for 30 minutes. Check halfway through — if the liquid has reduced below the level of the meat, add a splash of water to prevent it drying out.
- Remove the pot from the oven. Discard the thyme stems and bay leaves. Stir in the mascarpone cheese until fully melted and incorporated into the sauce.1/2 cup mascarpone cheese
- Let the sauce rest off the heat for at least 20 minutes — this allows the flavours to meld and the sauce to thicken slightly. Taste and adjust with salt and pepper as needed.1 pinch fine sea salt
- Cook the rigatoni in a large pot of well-salted boiling water according to package directions until al dente. Drain, reserving ½ cup (120ml) pasta water. Toss the cooked rigatoni with about 2 cups of the meat sauce, adding a splash of reserved pasta water if needed to loosen. Serve topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh Italian parsley.1 pound rigatoni pasta, 1/4 cup Parmesan cheese, 2 tablespoons fresh Italian parsley
Notes
Nutrition
FAQ
Can I use all beef instead of mixing lamb and beef?
Yes, all ground beef works. The sauce will be milder and less complex — lamb is what gives this dish its distinctive savory depth, so if you swap it out entirely, consider adding a teaspoon of Worcestershire sauce to compensate.
How do I know when the meat is actually done in the oven at 425°F?
Look for a dark brown color on the surface and edges — not gray, actually brown. Ground lamb and beef are fully cooked at an internal temperature of 160°F (71°C), and at 425°F for 12–15 minutes they will easily hit that, but the color is your practical cue.
Do I have to use a whole bottle of red wine?
That’s what the recipe calls for, and it’s the right amount for a sauce that braises for 30 minutes — most of the alcohol cooks off. If you’d rather use less, replace the difference with extra water or low-sodium beef stock.
Can I make this ahead of time for a dinner party?
The sauce is actually better made a day ahead — the flavors settle and deepen overnight in the fridge. Cook the rigatoni fresh on the day and reheat the sauce gently before tossing.
What does ‘shaved garlic’ mean and can I just mince it instead?
Shaved garlic means sliced very thin with a knife or mandoline, which gives a milder, sweeter result than minced garlic once sautéed. Minced garlic is a fine substitute — just watch it closely in the pan since it burns faster than slices.
My sauce looks dry halfway through the braise — is it ruined?
No, just add water a quarter cup at a time and continue braising. Ground meat absorbs liquid faster than whole cuts, so needing to add water mid-braise is normal and expected — the recipe card even flags this.
More mince recipes to try
- Spicy Calabrian Lamb Ragù
- Beef Ricotta Lasagna Rolls
- Creamy Beef Spinach Pasta
- Fragrant Lamb Coconut Stew
