Cozy Lamb Ragu Pappardelle Recipe for Soul-Warming Comfort

Crafting a hearty lamb ragu pappardelle speaks to the soul of rustic Italian comfort cooking.

Memories of countryside kitchens drift through this rich, meaty sauce.

Tender ribbons of pasta embrace each savory morsel of slow-cooked lamb.

Aromatic herbs and rich tomatoes create a symphony of Mediterranean flavors.

Robust ingredients blend seamlessly, promising a meal that warms from the inside out.

Fragrant and deeply satisfying, this recipe invites you to savor every luxurious bite.

Let the magic of traditional cooking transport you to an Italian kitchen.

Ingredients Needed For Lamb Ragu With Pappardelle

• Lamb: A tender and flavorful meat that creates a rich base for the ragu sauce.

• Onion, Celery, Carrot: A classic mirepoix that provides a deep, savory foundation for the sauce.

• Wine: Adds depth and complexity to the sauce.
• Stock: Provides additional richness and moisture to the ragu.
• Tomato Paste: Concentrates the tomato flavor and helps thicken the sauce.
• Canned Tomatoes with Herbs: Brings a bright, tangy element and herbal notes to the dish.

• Pappardelle Pasta: A wide, flat pasta that perfectly catches the hearty lamb ragu.
• Parmesan Cheese: Adds a salty, nutty finish to the dish.

• Salt, Pepper: Enhances the overall flavor of the ragu.

• Olive Oil: Used for browning the meat and sautéing vegetables.

How To Prepare Lamb Ragu With Pappardelle Easily

Step 1: Sizzle The Lamb

Heat a large heavy-bottomed pot over medium-high heat.

Gently place ground lamb into the pan, breaking it into smaller pieces.

Let the meat develop a beautiful golden-brown crust, which will create deep, rich flavors.

Cook until the lamb releases its fat and turns a rich caramel color, stirring occasionally to ensure even browning.

Step 2: Chop And Sauté Aromatics

• Onion
• Celery
• Carrot

Finely dice these ingredients and add them to the lamb.

Sauté the vegetables until they become soft and translucent, releasing their sweet, earthy fragrance.

The vegetables will meld beautifully with the lamb’s robust flavor.

Step 3: Boost The Base

Introduce tomato paste and a blend of seasonings into the pot.

Stir thoroughly and let the mixture cook for several minutes.

This step helps concentrate the tomato’s natural sweetness and allows the seasonings to bloom and release their aromatic compounds.

Step 4: Pour In Liquid Gold

• Red wine
• Beef stock
• Crushed tomatoes
• Fresh herbs

Stir gently to combine all elements, creating a harmonious sauce that will transform during cooking.

Step 5: Let The Magic Happen

Reduce heat to low and allow the ragu to simmer slowly.

The long, gentle cooking process will tenderize the meat and develop incredibly deep, complex flavors.

Stir occasionally and let the sauce reduce and thicken naturally.

Step 6: Create The Final Masterpiece

Cook pappardelle pasta until perfectly al dente.

Transfer the pasta to serving plates and generously ladle the rich lamb ragu on top.

Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.

The wide, silky pappardelle noodles will beautifully capture the sauce’s incredible depth.

Tips For The Best Lamb Ragu Pappardelle Ever

• Choose ground lamb with 15-20% fat for rich, tender ragu that won't dry out during long cooking.
• Use robust red wine like Chianti or Cabernet Sauvignon to enhance meat's deep flavor profile and add complexity.
• Fresh rosemary and thyme work perfectly with lamb, infusing authentic Mediterranean aromatics into the sauce.
• Stir occasionally during simmering to prevent sticking and ensure smooth, consistent sauce consistency.
• Maintain gentle simmer to break down meat fibers, creating meltingly tender ragu with intense flavor development.

Flavorful Twists For Lamb Ragu With Pappardelle

• Goat Meat Ragu: Replace lamb with tender goat meat for a gamier, richer flavor profile that adds depth to the traditional recipe.
• Vegetarian Lentil Ragu: Swap lamb with green or brown lentils, maintaining the hearty texture while creating a plant-based alternative that's protein-packed and satisfying.
• Gluten-Free Option: Use zucchini noodles or gluten-free pappardelle to accommodate dietary restrictions without compromising the robust sauce's authentic taste.
• Low-Carb Cauliflower Base: Substitute pasta with roasted cauliflower rice, reducing carbohydrates while keeping the ragu's intense Mediterranean-style seasoning intact.

Serving Lamb Ragu With Pappardelle Like An Expert

• Rustic Italian Family Feast: Serve this hearty lamb ragu alongside crusty sourdough bread to soak up every delicious drop of sauce.
• Elegant Dinner Party Presentation: Plate the pappardelle with ragu in wide, shallow bowls, garnishing with fresh basil leaves and extra grated parmesan for a sophisticated touch.
• Wine Pairing Perfection: Complement the rich lamb flavors with a bold red wine like Chianti or Sangiovese, enhancing the meal's depth and complexity.
• Fresh Green Balance: Add a crisp arugula salad with lemon vinaigrette on the side to cut through the ragu's richness and provide a refreshing contrast.

How To Keep Lamb Ragu With Pappardelle Fresh

• Store lamb ragu in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer ragu to freezer-safe containers, leaving 1-inch space for expansion. Freeze for 3 months. Label with date and contents.
• Place ragu in microwave-safe dish. Cover with damp paper towel. Heat on medium power in 1-minute intervals, stirring between each, until steaming hot.
• Pour ragu into saucepan. Add splash of water or stock to prevent sticking. Warm over medium-low heat, stirring occasionally until heated through and simmering.

FAQs

• How do I choose the best lamb for this ragu?

Select boneless lamb shoulder or leg with good marbling. These cuts have enough fat for rich flavor and become tender during long cooking.

• Can I make this recipe without wine?

Yes, replace wine with beef stock or additional tomato puree. The key is maintaining liquid volume for proper sauce consistency.

• What if my ragu looks too watery during simmering?

Keep lid slightly open while cooking and let sauce reduce naturally. If needed, increase heat slightly in final 30 minutes to help thicken.

• Is this dish suitable for make-ahead meal prep?

Absolutely. Ragu tastes even better the next day. You can prepare sauce 2-3 days in advance and reheat gently before serving with fresh pasta.

What Makes Lamb Ragu With Pappardelle Irresistible

• Savor Rich Comfort: Dive into a hearty lamb ragu that wraps you in warmth with its deep, complex flavors and tender meat that melts in your mouth.
• Master Gourmet Cooking: This recipe transforms simple ingredients into a restaurant-quality dish, allowing home cooks to elevate their culinary skills without intimidating techniques.
• Perfect for Gathering Crowds: Ideal for family dinners or dinner parties, this one-pot wonder serves multiple people with minimal last-minute preparation, making hosting a breeze.
• Customize with Ease: Adaptable recipe lets you swap ingredients or adjust spices, ensuring it suits different taste preferences and dietary needs while maintaining its delicious core.

Lamb Ragu Pappardelle Recipe

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4.6 from 14 reviews

• Total Time: 2 hours 20 minutes
• Yield: 6 1x

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Description

Rich, hearty lamb ragu pappardelle delivers Italian comfort straight to your plate, blending tender meat with silky pasta ribbons. Rustic flavors meld perfectly, inviting you to savor each luxurious, slow-cooked bite of this classic Mediterranean delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (0.9 kilograms) ground lamb
• 7 ounces (200 grams) pappardelle pasta
• 28 ounces (794 grams) diced tomatoes
• 4 cups (0.95 liters) chicken stock

Vegetables and Aromatics:

• 1 brown onion
• 1 celery stalk
• 1 carrot
• 3 tablespoons (45 milliliters) tomato paste
• 2 bay leaves
• 2 rosemary sprigs
• 4 thyme sprigs

Liquids and Finishing:

• 1 1/2 cups (355 milliliters) red wine
• 3 tablespoons (45 milliliters) olive oil
• Parmesan for serving

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat and sear lamb pieces until deeply caramelized and golden brown on all sides, creating rich flavor foundations.
2. Reduce heat and incorporate finely diced onions, celery, and carrots, gently sweating vegetables until they become translucent and aromatic, approximately 8-10 minutes.
3. Introduce tomato paste and dried herbs, stirring constantly to prevent scorching and allowing the paste to develop a deeper, concentrated flavor profile.
4. Deglaze the pan with robust red wine, scraping up any browned bits from the bottom, then incorporate beef stock and crushed tomatoes with fresh thyme and rosemary.
5. Lower temperature to a gentle simmer, partially cover the pot, and let the ragu slowly reduce and develop complex flavors for 2-2.5 hours, stirring occasionally to prevent sticking.
6. Taste and adjust seasoning with salt and freshly cracked black pepper, ensuring a balanced and rich flavor foundation.
7. While sauce reduces, prepare pappardelle pasta according to package instructions, cooking until al dente with a slight firmness.
8. Drain pasta, reserving a small amount of starchy cooking water to help sauce adhere to the noodles.
9. Toss cooked pappardelle directly into the ragu, allowing pasta to absorb some of the sauce’s rich flavors.
10. Serve immediately in warm bowls, generously garnishing with freshly grated parmesan cheese and chopped parsley for brightness and color.

Notes

• Choose fatty lamb cuts like shoulder for richer, more tender sauce that breaks down beautifully during slow cooking.
• Control meat’s gamey flavor by soaking in milk for 30 minutes before cooking, which softens strong taste profile.
• Create gluten-free version by substituting regular pappardelle with zucchini noodles or chickpea pasta for dietary alternatives.
• Enhance depth of flavor by adding small amounts of anchovy paste or worcestershire sauce, which amplifies umami without overwhelming meat’s natural taste.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 635 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.5 g
• Carbohydrates: 34 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 115 mg