Name: Lamb Ragu with Pappardelle Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 kg (2 lbs) lamb mince (ground lamb); 1 brown onion, finely diced; 1 stalk celery, finely diced; 1 carrot, finely diced; 1 teaspoon salt, plus extra for seasoning; 2 teaspoons black pepper, plus extra for seasoning; 3 tablespoons tomato paste; 1 ½ cups (375 ml) red wine; 2 dried bay leaves; 2 sprigs rosemary; 4 sprigs fresh thyme; 4 cups (1 L) chicken stock; 1 800g (28 oz) can diced tomatoes; 200g (7 oz) fresh or dried pappardelle pasta; Parmesan cheese, freshly grated, to serve

Jump to Recipe· 4.2 from 42 reviews

If you’re craving a hearty yet sophisticated meal, the Lamb Ragu with Pappardelle Recipe is an absolute game-changer. This dish combines tender, slow-cooked lamb mince with a rich medley of vegetables and herbs, all enveloped in a luscious tomato and red wine sauce. Tossed with wide, silky ribbons of pappardelle pasta, each bite delivers a comforting yet elegant Italian experience. This recipe strikes the perfect balance between rustic charm and refined flavor, making it a beloved choice for dinner parties or cozy family meals alike.

Ingredients You’ll Need

A large orange oval pot is filled with thick, rich meat sauce, showing a mix of browned ground meat and small chunks of carrots and tomatoes in a deep red sauce with visible oil sheen. The pot's interior is white but stained with sauce around the edges, and it sits on a white marbled surface. The vibrant color contrast between the orange pot and the dark red sauce creates a warm and hearty visual. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to nailing the rich, complex flavors of this Lamb Ragu with Pappardelle Recipe. Each item plays a vital role, from adding aromatic depth to contributing the perfect texture and color to the dish.

3 tablespoons olive oil: For a smooth sauté base and subtle fruity richness.
1kg/2lbs lamb mince (ground lamb): The star protein, providing tender, flavorful meatiness.
1 brown onion, finely diced: Adds sweetness and a savory backbone to the sauce.
1 stalk of celery, finely diced: Infuses a fresh, herbal crunch that balances the richness.
1 carrot, finely diced: Brings natural sweetness and a splash of vibrant color.
1 teaspoon salt plus extra for seasoning: Enhances all the flavors while keeping the dish balanced.
2 teaspoons black pepper plus extra for seasoning: Adds warmth and a gentle kick.
3 tbsp tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
1 ½ cups/375ml red wine: Deepens the complexity with fruity, acidic notes.
2 dried bay leaves: Impart earthy, floral undertones throughout the ragu.
2 sprigs of rosemary: Add piney brightness and a savory edge.
4 sprigs of fresh thyme: Bring delicate, lemony herbiness to the sauce.
4 cups/1L of chicken stock: The flavorful liquid foundation that keeps the ragu luscious.
1 800g/28 oz can diced tomatoes: Provide body and vibrant acidity.
200g/7 oz fresh or dried pappardelle pasta: Large, flat noodles that soak up sauce perfectly.
Parmesan cheese to serve: Adds salty, nutty richness as a finishing touch.

How to Make Lamb Ragu with Pappardelle Recipe

Step 1: Prepare the Base

Start by heating the olive oil in a large saucepan over medium heat. Add the finely diced onion, celery, and carrot, cooking gently until they soften and become fragrant, about 8 minutes. This flavor-packed soffritto creates a perfect foundation for your lamb ragu, layering in a mellow sweetness and freshness.

Step 2: Brown the Lamb

Increase the heat slightly, then add the lamb mince to the pan. Season with a teaspoon of salt and two teaspoons of black pepper. Break up the meat with a wooden spoon and cook until it’s nicely browned with no pink remaining. This step locks in the lamb’s natural juices and adds a savory, caramelized depth.

Step 3: Build the Sauce

Stir in the tomato paste and cook for a couple of minutes until it darkens slightly, intensifying its flavor. Pour in the red wine and let it bubble away until reduced by about half. Add the canned diced tomatoes, chicken stock, bay leaves, rosemary, and thyme. Give everything a good stir to combine beautifully.

Step 4: Simmer to Perfection

Reduce the heat to low and let your ragu simmer gently, uncovered, for around 1.5 to 2 hours. This slow cooking melds the flavors and tenderizes the lamb, giving you a thick, luxurious sauce that clings perfectly to pasta.

Step 5: Cook the Pappardelle

When the ragu is nearly done, cook your fresh or dried pappardelle pasta in salted boiling water according to the package instructions, until al dente. Drain and reserve a little pasta water, which can be added to the sauce if you want a looser consistency.

Step 6: Combine and Serve

Toss the cooked pappardelle in the sauce until every ribbon is generously coated. Serve immediately, topped with a shower of freshly grated Parmesan cheese for that final burst of savory delight.

How to Serve Lamb Ragu with Pappardelle Recipe

Two nests of uncooked flat yellow pasta ribbons with a lightly floured texture are placed close together on a dark surface, slightly overlapping with soft folds and gentle curves. The upper left corner shows part of a light beige cloth with a soft, wrinkled texture. The background is deep black with subtle rough details. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly grated Parmesan cheese is the classic garnish that adds salty richness and melts into the heat of the ragu. A sprinkle of chopped fresh parsley or a few more thyme leaves can brighten up the presentation and introduce a fresh note to each bite.

Side Dishes

This Lamb Ragu with Pappardelle Recipe pairs beautifully with crusty Italian bread to scoop up every last bit of sauce. A simple green salad with a light vinaigrette complements the richness by adding crispness and acidity, balancing the hearty flavors on the plate.

Creative Ways to Present

For a dinner party, try serving the ragu in shallow pasta bowls with a drizzle of good quality olive oil and a cracked black pepper finish. You might also spoon it over roasted polenta or creamy mashed potatoes for a fun twist that still showcases all those incredible lamb flavors.

Make Ahead and Storage

Storing Leftovers

Leftover lamb ragu keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen even further after resting, making for an even tastier meal the next day.

Freezing

You can freeze the lamb ragu for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or bags. Portioning before freezing makes reheating more convenient.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of water or stock if the sauce feels too thick. The lamb ragu warms through beautifully without losing its richness, making it a perfect make-ahead dinner.

FAQs

Can I use another type of pasta instead of pappardelle?

Absolutely! While pappardelle’s wide ribbons are ideal for holding this hearty sauce, other pasta like tagliatelle, fettuccine, or even rigatoni can work beautifully too.

What cut of lamb is best for this ragu?

Using lamb mince is most convenient and cooks quickly, but if you prefer, you can finely chop shoulder or leg meat for more texture and richness.

Is red wine necessary in the recipe?

Red wine adds depth and complexity, but if you prefer not to use alcohol, substitute with extra chicken stock and a splash of balsamic vinegar for acidity.

Can I make this recipe gluten-free?

Yes! Use gluten-free pasta instead of pappardelle and ensure your chicken stock is gluten-free. The ragu itself is naturally gluten-free.

How can I make the ragu ahead for a special occasion?

This dish actually tastes better the next day, so prepare the ragu a day or two in advance, refrigerate, then reheat and toss with freshly cooked pasta just before serving for maximum flavor.

Final Thoughts

Making the Lamb Ragu with Pappardelle Recipe is like inviting a little piece of Italy into your kitchen. The slow-simmered lamb mixed with fresh herbs, red wine, and the perfect pasta creates a dish that feels both special and satisfying. Trust me, once you try this recipe, it will become one of your favorites to cook again and again. So grab those ingredients and get ready to impress yourself and your loved ones with a truly unforgettable meal!