Ragù d'agnello is a traditional meat sauce originating from Umbria. It's made with pieces of lamb, olive oil, garlic, rosemary, white wine, and tomato purée. The garlic and rosemary leaves are sautéed in olive oil, followed by lamb pieces, white wine, seasonings, and tomato purée.

The sauce is cooked over low heat until it thickens. This lamb ragù is traditionally served over homemade tagliatelle and it's typical of the ancient town of Foligno.