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.
Ingredients
Scale
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
Instructions
- 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.
- Reduce heat and incorporate finely diced onions, celery, and carrots, gently sweating vegetables until they become translucent and aromatic, approximately 8-10 minutes.
- Introduce tomato paste and dried herbs, stirring constantly to prevent scorching and allowing the paste to develop a deeper, concentrated flavor profile.
- 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.
- 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.
- Taste and adjust seasoning with salt and freshly cracked black pepper, ensuring a balanced and rich flavor foundation.
- While sauce reduces, prepare pappardelle pasta according to package instructions, cooking until al dente with a slight firmness.
- Drain pasta, reserving a small amount of starchy cooking water to help sauce adhere to the noodles.
- Toss cooked pappardelle directly into the ragu, allowing pasta to absorb some of the sauce’s rich flavors.
- 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