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–+ servings

Lamb Ragu Pappardelle Recipe

Slow-braised lamb shoulder slow cooked for hours until tender and folded into a rich tomato sauce, served with pappardelle. This is so savory with only 30 minutes prep, then you get to sit back and enjoy the smells.
Servings: 6 servings
By: Nadia Aidi
Lamb shoulder ragu served with pappardelle pasta
Prep 30 minutes
Cook 4 hours
Total 4 hours 30 minutes

Equipment

  • dutch oven, or heavy bottom oven safe pot
  • Chef knife
  • cutting board
  • 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

Nutrition

Calories: 643kcal, Carbohydrates: 74g, Protein: 39g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.05g, Cholesterol: 147mg, Sodium: 868mg, Potassium: 1325mg, Fiber: 6g, Sugar: 12g, Vitamin A: 3974IU, Vitamin C: 17mg, Calcium: 134mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info