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Lamb Ragu with Pappardelle Recipe

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4.2 from 42 reviews

This hearty Lamb Ragu with Pappardelle is a rich and flavorful Italian-inspired dish featuring tender ground lamb slow-cooked with aromatic vegetables, herbs, and red wine. Served over wide ribbon-like pappardelle pasta and finished with freshly grated parmesan cheese, this comforting meal is perfect for a cozy dinner gathering or a special weeknight treat.

  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings

Ingredients

For the Lamb Ragu

  • 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

Pasta and Serving

  • 200g (7 oz) fresh or dried pappardelle pasta
  • Parmesan cheese, freshly grated, to serve

Instructions

  1. Heat the oil: Warm the olive oil in a large heavy-based pan over medium heat until shimmering but not smoking.
  2. Sauté the vegetables: Add the finely diced onion, celery, and carrot to the pan. Cook gently for about 5-7 minutes, stirring occasionally, until softened and translucent.
  3. Brown the lamb: Increase the heat to medium-high and add the lamb mince to the pan. Break it up with a spoon and cook until browned all over, about 8-10 minutes. Season with salt and black pepper as it cooks.
  4. Add tomato paste and deglaze: Stir in the tomato paste, cooking for 2 minutes to deepen the flavor. Pour in the red wine to deglaze the pan, scraping up any browned bits from the base. Allow the wine to reduce by half, about 5 minutes.
  5. Add herbs and liquids: Stir in the bay leaves, rosemary, thyme, chicken stock, and canned diced tomatoes. Bring the mixture to a gentle simmer.
  6. Simmer the ragu: Reduce the heat to low, partially cover the pan, and let the ragu simmer gently for 1.5 to 2 hours, stirring occasionally, until thickened and flavors are well developed. Adjust seasoning with salt and pepper to taste.
  7. Cook the pasta: About 10 minutes before serving, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain well.
  8. Serve: Divide the cooked pasta among serving plates, spoon the rich lamb ragu over the top, and finish with a generous sprinkle of freshly grated parmesan cheese. Serve immediately.

Notes

  • For deeper flavor, you can brown the lamb in batches instead of all at once to avoid overcrowding the pan.
  • Use fresh herbs if possible, removing the rosemary and thyme sprigs before serving.
  • The lamb ragu can be made a day ahead and reheated; the flavors improve after resting overnight.
  • Serve with a green salad or crusty bread for a complete meal.
  • If red wine is unavailable, use extra chicken stock or a splash of balsamic vinegar as substitutes.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/lamb-ragu-with-pappardelle-recipe/