Description
A rich and savory lamb ragu served over wide pappardelle pasta.
Ingredients
Scale
- 2 pounds lamb shoulder, trimmed and cut into chunks
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 can (14 ounces) crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 1 pound pappardelle pasta
- Parmesan cheese for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add lamb chunks and brown on all sides.
- Remove lamb and set aside. In the same pot, add onion, carrots, and celery, cooking until softened.
- Add garlic and tomato paste, cooking for an additional minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for a few minutes.
- Add the crushed tomatoes, lamb, rosemary, thyme, salt, and pepper. Bring to a simmer and cover.
- Reduce heat to low and cook for 2-3 hours until the lamb is tender.
- Cook pappardelle pasta according to package instructions. Drain and reserve some pasta water.
- Shred lamb using two forks and combine with sauce, adding pasta water as needed for consistency.
- Serve ragu over pappardelle and top with grated Parmesan cheese.
Notes
- Can be made a day ahead and tastes even better reheated.
- Substitute with beef if lamb is not preferred.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg