Slow Cooked Lamb Ragu With Pappardelle (Printable version)
Tender lamb braised for hours in rich tomato sauce, served over wide pappardelle pasta with Parmesan.
# Ingredient List:
→ Lamb
01 - 2 lbs boneless lamb shoulder, trimmed and cut into 2-inch pieces
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp olive oil
05 - 1 large onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 sprig fresh rosemary
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
→ Liquids
12 - 1 cup dry red wine
13 - 1 can (28 oz) crushed tomatoes
14 - 1 cup low-sodium beef or chicken broth
→ Pasta
15 - 1 lb pappardelle pasta
→ To Serve
16 - Freshly grated Parmigiano-Reggiano cheese
17 - Chopped fresh parsley (optional)
# How to Make It:
01 - Pat the lamb pieces dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches, ensuring all sides develop a deep sear. Transfer browned lamb to a plate and set aside.
03 - Add onion, carrots, and celery to the same pot. Cook for 6–8 minutes until softened and fragrant, stirring occasionally. Add garlic and cook for 1 minute more until aromatic.
04 - Return the lamb to the pot along with rosemary, thyme, and bay leaf. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to reduce slightly.
05 - Add crushed tomatoes and broth. Stir well to combine and bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally. The lamb should become very tender and the sauce should thicken considerably. Remove herb sprigs and bay leaf. Shred the lamb directly into the sauce using two forks. Adjust seasoning if needed.
07 - About 20 minutes before the ragu finishes, cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving about ½ cup of pasta water.
08 - Toss the pappardelle with the lamb ragu, adding reserved pasta water as needed to achieve a silky consistency. Serve immediately, topped with grated Parmigiano-Reggiano and fresh parsley if desired.
# Expert Suggestions:
01 -
- The lamb becomes impossibly tender, melting into the sauce like it has nowhere better to be
- Your house will smell absolutely incredible for hours, which is basically its own reward
- This is one of those dishes that somehow tastes even better the next day
02 -
- Do not skip the searing step or you will miss out on the deep, caramelized flavors that make this special
- Give yourself the full three hours if you can because rushed ragu never tastes the same
03 -
- Trim most of the exterior fat but leave some interior marbling for flavor and moisture
- Use a wooden spoon to scrape the pot bottom when deglazing with wine