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Lamb Ragu with Pappardelle Recipe

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3.9 from 272 reviews

A rich and hearty Lamb Ragu served over tender pappardelle pasta, slow-cooked with aromatic herbs, red wine, and tomatoes to create a deeply flavorful sauce. Perfect for a comforting meal that can be made ahead and freezes well.

Ingredients

Meat and Oil

  • 2 pounds ground lamb
  • 3 tablespoons olive oil

Vegetables

  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped

Flavorings and Liquids

  • 3 tablespoons tomato paste
  • 1 1/2 cups red wine
  • 2 bay leaves
  • 2 rosemary sprigs
  • 4 thyme sprigs
  • 4 cups chicken stock
  • 28 ounces diced tomatoes

Pasta and Garnish

  • 7 ounces pappardelle pasta
  • Parmesan cheese, grated, for serving

Instructions

  1. Brown the Lamb: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the ground lamb and cook, stirring occasionally, until the meat is browned and no longer pink, about 7-10 minutes. Drain excess fat if necessary.
  2. Sauté Vegetables: Add the finely chopped onion, celery, and carrot to the pot with the browned lamb. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  3. Add Tomato Paste and Seasonings: Stir in the tomato paste until well incorporated. Add the bay leaves, rosemary sprigs, and thyme sprigs. Cook for 5 minutes, allowing the tomato paste to caramelize slightly and the herbs to release their aromas.
  4. Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping the bottom to lift any browned bits. Let the wine simmer and reduce slightly for about 5 minutes.
  5. Add Stock and Tomatoes: Add the chicken stock and diced tomatoes to the pot. Stir to combine all ingredients thoroughly.
  6. Simmer the Ragu: Reduce the heat to low, cover the pot partially, and let the ragu simmer gently for 2 to 2.5 hours. Stir occasionally until the sauce is thickened and flavors are concentrated.
  7. Cook Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain well.
  8. Serve: Remove herb sprigs and bay leaves from the ragu. Plate the cooked pasta and spoon the lamb ragu generously over it. Serve topped with freshly grated Parmesan cheese.

Notes

  • This ragu can be prepared a day ahead to allow flavors to meld beautifully.
  • It freezes well for up to 3 months; thaw and reheat gently before serving.
  • Use good-quality red wine for best flavor; a dry red like Cabernet Sauvignon or Merlot works well.
  • For a thicker sauce, simmer longer uncovered to reduce liquid further.

Find it online: https://flavorspath.com/lamb-ragu-with-pappardelle-recipe/