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Lamb Ragu Pappardelle made with slow-braised lamb shoulder cooked until rich and spoon-tender, then tossed with wide ribbons of pasta and a deeply savory sauce. Thick, silky, and comforting, with meat that collapses into the sauce and coats every strand.
About the Taste
This is the kind of dish you make when you’re not in a hurry. The lamb ragu cooks low and slow, mostly in the oven, so once the prep is done it takes care of itself. Then you get to sit back, relax and just enjoy the smells as the lamb shoulder slowly braises for hours. And this dish is even better the next day, so you can easily make it ahead for special occasions and heat it up when you’re ready to eat it.
The lamb breaks down into soft strands that melt into a thick, glossy sauce while it slow-braises for hours with onion, celery, garlic spices, wine and a bunch of other goodies all in one recipe. The pappardelle catches the rich and savory sauce perfectly.
Table of Contents
Prep the Ingredients
The Lamb
Lamb Shoulder
Trim excess surface fat and cut into large chunks. Pat very dry so the exterior is moisture-free and ready for browning.
The Chop
Onion | Celery | Carrots | Anchovies | Garlic Head
Cut the onion, celery, and carrots into very small, even pieces so they fully soften during the long cook. Finely mince the anchovies so they dissolve into the sauce. Leave the garlic head whole with the root end trimmed so the cloves soften evenly as they cook.
The Sauce
Tomato Paste | Calabrian Chili Paste | Allspice | Dried Tarragon | Dried Oregano | Olive Oil | Red Wine | Balsamic Vinegar | Crushed Tomatoes | Beef Stock | Parm Rind | Kosher Salt | Fresh Cracked Pepper
Measure all liquids and seasonings in advance, keeping the balsamic vinegar divided. Have the Parm Rind ready as a single piece so it can cook gently in the sauce during the long braise.
The Finish
Parsley | Basil | Pecorino Romano | Creme Fraiche
Chop the parsley and basil separately, keeping the basil leaves whole or gently torn. Finely grate the Pecorino and keep the Creme Fraiche cold until ready to finish the sauce.
Ingredient Swaps
- If you can’t find Calabrian chili paste, harissa paste is the next best thing.
- Bucatini will work in place of the homemade pappardelle if you’d like.
- If lamb shoulder is hard to find, American Lamb is my first choice for quality and flavor, and their site makes it easy to search for sources near you. If lamb is not your thing, beef chuck is the best substitute. It braises similarly and does not require a change to the cooking time.
- If you don’t have time to make homemade pappardelle or just don’t want to, that is okay. My favorite is Frankie’s 457 Artisanal Pappardelle Pasta from Whole Foods.
Similar Recipes
- Stuffed Onions with Lamb and Port Wine Sauce: These stuffed onions are slow and savory, built around tender lamb and softened onion layers that soak up the sauce as they cook.
- Lamb Loin Chops in Herb Butter: Lamb loin chops are the opposite move when you want lamb without the commitment. Quick-seared, juicy, and finished with herb butter, they’re bold but clean and very straightforward. It’s a great contrast to slow braised dishes and perfect for nights when you still want lamb, just faster.
Chef Nadia’s Tips
- Make sure you are taking the time to simmer your homemade pappardelle pasta in your lamb ragu sauce for a minute before serving! It really makes such a difference when the pasta has time to finish cooking and soak up the flavors of this amazing sauce!
- If you are having a hard time finding lamb, I love to use American Lamb. I like the flavor better and find the quality is always great. They also have a section on their website has a store locator that makes it easy to find nearby.
The Perfect Pairings
Frozen Extra Dirty Martini: A frozen extra dirty martini made with vodka, olive brine, and blue cheese stuffed olives. Served icy cold.
Tomatoes and Burrata: Ripe tomatoes, burrata, olive oil, basil, and pistachios, finished with hot oil and bread for scooping.
Arugula Fennel Salad: Peppery arugula and shaved fenne with a honey dijon dressing you can make ahead. Crisp and clean.
Carrot Panna Cotta: Carrot panna cotta is creamy and lightly sweet, with warm carrot cake flavors and a brown butter butterscotch finish.
Cocktail Hour
Frozen Extra Dirty Martini 🍸
Appetizers
Tomatoes and Burrata
Sides
Arugula Fennel Salad
Desserts
Carrot Panna Cotta
Lamb Ragu Pappardelle FAQ
Yes! This dish is one of those that actually gets better the longer the flavors have to meld. What I recommend doing is, since the pasta needs to rest for a few hours, make the lamb ragu and refrigerate it while the pappardelle rests. Then reheat the ragu on the stove or in the oven while you roll pasta and enjoy. Just make sure you wait to roll and cut your pasta till right before making it.
They sell it in the stores around me so it isn’t a problem to find. If they also sell it around you, I used Calabrian chili paste from Whole Foods for this Lamb Ragu Pappardelle. If not, you can always just order it on Amazon or omit it completely.
You can substitute it for an alcohol-free red wine or just use beef broth. Both are great choices, and it will still come out fabulous.
Lamb Ragu Pappardelle Recipe
Equipment
- dutch oven, or heavy bottom oven safe pot
- Chef knife
- wooden spoon
- Large Pot
- Skillet
Ingredients
For the Lamb and Base
- 2½ lb lamb shoulder
- kosher salt, to taste
- 2 tbsp olive oil, divided
- 1 large onion
- 2 celery ribs
- 2 carrots
- 3 anchovies, minced
For the Braising Sauce
- 3 tbsp tomato paste
- 1 tbsp Calabrian chili paste
- ½ tsp allspice
- ⅓ tsp dried tarragon
- 1 tsp dried oregano
- 1½ cups red wine
- 2 tbsp balsamic vinegar, divided
- 28 oz crushed tomatoes
- 1½ cups beef stock
- 1 whole garlic head
- 1 parmesan rind
- ¼ bunch parsley
For the Pasta and Finishing
- 16 to 20 oz pappardelle
- ¼ cup creme fraiche, or heavy cream
- fresh cracked pepper, to taste
- pasta water, as needed
- 10 fresh basil leaves, + more for topping
- pecorino romano, for serving
Instructions
Season and Brown the Lamb
- Trim excess fat from the lamb shoulder and cut into large chunks. Pat dry thoroughly and season generously with kosher salt. Heat 1 tbsp olive oil in a Dutch oven over medium high heat. Brown the lamb in batches for 2 to 3 minutes per side until deeply golden. Remove and set aside. Wipe excess fat from the pot if needed.2½ lb lamb shoulder, kosher salt, 2 tbsp olive oil
Build the Base
- Add the remaining olive oil to the pot. Finely chop the onion, celery, and carrots and add to the pot. Cook over medium heat for about 15 minutes until softened and lightly caramelized. Add the anchovies, tomato paste, Calabrian chili paste, allspice, dried tarragon, and oregano. Cook for 3 to 4 minutes, stirring constantly, until deeply fragrant.1 large onion, 2 celery ribs, 2 carrots, 3 anchovies, 3 tbsp tomato paste, 1 tbsp Calabrian chili paste, ½ tsp allspice, ⅓ tsp dried tarragon, 1 tsp dried oregano
Braise
- Preheat the oven to 300°F. Deglaze the pot with red wine and 1 tbsp balsamic vinegar, scraping up any browned bits. Add crushed tomatoes and beef stock, then return the lamb to the pot. Add the garlic head, parmesan rind, and parsley. Cover and transfer to the oven. Cook for 3½ to 4 hours until the lamb is very tender.1½ cups red wine, 2 tbsp balsamic vinegar, 28 oz crushed tomatoes, 1½ cups beef stock, 1 whole garlic head, 1 parmesan rind, ¼ bunch parsley
Finish the Sauce
- Remove the pot from the oven. Skim excess fat from the surface. Remove the parmesan rind and garlic head. Gently squeeze the softened garlic cloves from the head and stir into the sauce. Shred the lamb into the sauce. Add the remaining balsamic vinegar and simmer uncovered on the stove for 15 to 20 minutes until thickened.
Cook the Pasta and Combine
- Bring a large pot of well salted water to a boil. Cook the pappardelle until just al dente. Transfer the lamb ragu to a skillet over medium heat. Stir in creme fraiche, basil leaves, and fresh cracked pepper. Add the pasta and a splash of pasta water and simmer together until the sauce coats the noodles. Finish with more fresh basil and serve topped with grated pecorino romano.16 to 20 oz pappardelle, ¼ cup creme fraiche, fresh cracked pepper, pasta water, pecorino romano, 10 fresh basil leaves
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dang it, Nadia! You do it time and time again. 10 stars out of 5. Remarkable.
😆 Thank you so much Breanna!
What kind of red wine do you like to use for this recipe?
Hey Gina. I don’t remember what red wine I used specifically for this one. My rule of thumb is don’t use cooking wine, use wine you would actually drink. That makes all the difference! A full bodied red, like a cab, is the wine you should be using for this type of recipe. Let me know how you like it!