Pappardelle with Lamb Rag
Indulge in the rich and hearty flavors of Pappardelle with Lamb Ragù, a classic Italian-inspired dish perfect for cozy dinners or special occasions. This recipe features tender, slow-cooked lamb shoulder simmered in a fragrant sauce of red wine, crushed tomatoes, and fresh herbs like rosemary and thyme. The ragù is luxuriously thickened as it cooks low and slow, allowing the lamb to become melt-in-your-mouth tender and the flavors to deepen beautifully. Served over wide, ribbon-like pappardelle pasta, this dish strikes a flawless balance between rustic comfort and elegance. Finished with a sprinkle of grated Parmesan and chopped parsley, this irresistible pasta pairs perfectly with a full-bodied red wine for a truly memorable meal.
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Recipe Information
Ingredients
- 12 ounces Pappardelle pasta
- 1.5 pounds Lamb shoulder (boneless)
- 2 tablespoons Olive oil
- 1 Yellow onion, finely chopped
- 1 Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 3 Garlic cloves, minced
- 1 cup Red wine
- 28 ounces Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef or chicken stock
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Begin by cutting the lamb shoulder into 1-inch pieces, trimming excess fat if needed. Pat the pieces dry with paper towels and season them with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb pieces in batches to avoid overcrowding. Sear them on all sides until browned, about 5-7 minutes per batch. Remove the lamb and set aside.
In the same pot, reduce heat to medium and add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and start to caramelize.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes until the wine reduces slightly.
Stir in the crushed tomatoes, tomato paste, and stock. Mix well to combine.
Add the seared lamb back to the pot, along with the rosemary, thyme, bay leaf, and an additional pinch of salt and pepper. Bring the mixture to a gentle simmer.
Reduce heat to low, cover with a lid, and let the ragù cook for 2-2.5 hours, stirring occasionally. The lamb should become tender and start to break apart. Remove the lid in the last 30 minutes of cooking to allow the sauce to thicken slightly.
Taste and adjust seasoning as needed. Discard the bay leaf before serving.
While the ragù finishes cooking, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
Toss the cooked pasta with the lamb ragù, adding a splash of reserved pasta water if needed to loosen the sauce.
Divide the pasta among serving bowls. Garnish with grated Parmesan cheese and fresh parsley. Serve immediately.
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 610 mg | 204% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 56.6 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1813 mg | 139% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 6506 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
