Delicious Lamb Ragu with Pappardelle Recipe (Print Version)

Lamb

For this recipe, you will need 2 pounds of boneless lamb shoulder. This cut is ideal as it becomes tender during slow cooking, soaking up all the rich flavors from the sauce.

Olive Oil

Use 2 tablespoons of extra virgin olive oil to sauté the aromatics and brown the meat. This adds depth of flavor and richness to the overall dish.

Onion

One medium onion chopped finely will be used; it contributes sweetness and a solid base flavor for your ragu.

Carrots

Include 2 medium carrots diced into small pieces. Carrots add natural sweetness and enhance the texture of the sauce.

Celery

Two stalks of celery chopped finely provide crunchiness and additional layers of flavor in your ragu.

Garlic

You will need 4 cloves of garlic minced. Garlic gives an aromatic quality that complements the other ingredients beautifully.

Canned Tomatoes

One can (28 ounces) of crushed tomatoes is essential for creating the sauce’s body. Tomatoes bring acidity and balance to the richness of the lamb.

Red Wine

Adding 1 cup of dry red wine will deepen the flavors and help deglaze the pot after browning the meat.

Fresh Herbs

Use a combination of fresh thyme (1 tablespoon), rosemary (1 tablespoon), and bay leaf (1 leaf) for aromatic notes that elevate your ragu’s profile.

Beef Broth

Pour in 2 cups of beef broth to ensure your sauce has enough liquid for simmering without becoming too thick or dry.

Salt & Pepper

Season with salt (to taste) and freshly ground black pepper (to taste). These basic seasonings are crucial for bringing out all other flavors in your dish.

Pappardelle Pasta

Prepare 12 ounces of pappardelle pasta as it pairs wonderfully with this rich sauce, capturing its deliciousness in every bite.

Step 1: Prepare Your Ingredients

Start by gathering all ingredients listed above. Chop vegetables like onion, carrots, celery, garlic, and set them aside. Cut lamb into large chunks for even cooking. This preparation ensures a smooth cooking process without interruptions.

Step 2: Brown the Lamb

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add lamb pieces in batches so as not to overcrowd the pot. Brown each piece on all sides until golden brown, about 3-4 minutes per side. Remove browned lamb from pot and set aside.

Step 3: Sauté Vegetables

Using the same pot where you browned the lamb, add chopped onions first; sauté until translucent, about 5 minutes. Then add diced carrots and celery; cook for another 5 minutes until softened. Stir in minced garlic; cook for an additional minute until fragrant.

Step 4: Deglaze with Wine

Pour in red wine while scraping up any browned bits from the bottom of the pot using a wooden spoon. Allow wine to simmer for about 3-4 minutes until slightly reduced; this step adds a deep flavor foundation to your ragu.

Step 5: Incorporate Tomatoes

Add canned crushed tomatoes along with previously browned lamb back into the pot. Stir well to combine everything together ensuring every ingredient is coated evenly in tomato goodness.

Step 6: Add Broth & Herbs

Pour beef broth into the mixture followed by thyme, rosemary, bay leaf, salt, and pepper. Stir everything gently together ensuring herbs are mixed throughout allowing their flavors to infuse fully into sauce as it cooks.

Step 7: Simmer Gently

Bring mixture to a gentle boil then reduce heat to low; cover pot partially with lid allowing steam to escape while keeping moisture locked in. Let simmer for at least 2 hours or until lamb is fork-tender while stirring occasionally during cooking time.

Step 8: Cook Pappardelle Pasta

About 15 minutes before serving time bring salted water to boil in a separate large pot; add pappardelle pasta according to package instructions usually around 8-10 minutes or until al dente consistency is achieved then drain well reserving some pasta water if needed later on.