Lamb Ragu Pappardelle 

Lamb Ragu Pappardelle Recipe

Lamb ragu pappardelle is a rich, hearty pasta dish that blends tender slow-cooked lamb with vibrant vegetables, herbs, and tomatoes. The sauce clings beautifully to wide ribbons of pappardelle, making each bite deeply satisfying. Ideal for a cozy dinner or a special weekend meal, this dish brings together rustic Italian flavors in a way that is both comforting and elegant.

Ingredients

To prepare this dish, gather the following ingredients:

For the lamb ragu:

• 2 tablespoons olive oil
• 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef or chicken broth
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For the pasta:

• 12 ounces pappardelle pasta
• Salt, for pasta water
• Freshly grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish (optional)

Preparing the Lamb

Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb pieces in batches. Do not overcrowd the pot. Brown each side of the lamb, turning occasionally, for about 6 to 8 minutes per batch. Transfer the browned meat to a plate and set aside.

In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook the vegetables, stirring often, until they soften and begin to caramelize—about 8 to 10 minutes. Add the minced garlic and cook for another 1 to 2 minutes until fragrant, being careful not to let it burn.

Building Flavor in the Ragu

Stir in the tomato paste and cook for 2 to 3 minutes, allowing it to darken slightly and coat the vegetables. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly and concentrate the flavor.

Return the browned lamb to the pot, then add the crushed tomatoes, broth, rosemary, thyme, and bay leaf. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot partially with a lid and cook for 2 to 2½ hours, stirring occasionally. The lamb should become fork-tender and the sauce rich and thickened.

Finishing the Ragu

Once the lamb is tender, remove the bay leaf. Use two forks to gently shred the meat into smaller pieces directly in the pot. Taste the ragu and season with salt and freshly ground black pepper as needed. If the sauce is too thick, you may add a splash of broth or water to adjust the consistency. If it’s too thin, simmer uncovered for 10 to 15 minutes more until it thickens slightly.

Let the ragu rest off the heat while you cook the pasta. This allows the flavors to settle and meld further.

Cooking the Pasta

Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente, usually about 7 to 9 minutes. Stir occasionally to prevent sticking. Reserve about ½ cup of the pasta water, then drain the pasta.

Return the hot pasta to the pot or a large serving bowl. Add the lamb ragu and toss gently to coat the noodles evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it slightly. The goal is to have the sauce cling to the pappardelle without overwhelming it.

Serving Suggestions

Serve the lamb ragu pappardelle hot, topped with freshly grated Parmesan cheese. A sprinkle of chopped parsley can add a touch of freshness and color. This dish pairs beautifully with a simple green salad and a glass of robust red wine such as Chianti or Syrah.

Freshly baked bread on the side can help soak up any remaining sauce. If you prefer a lighter accompaniment, steamed green beans or roasted root vegetables make excellent side options.

Make-Ahead and Storage Tips

This ragu can be made in advance and actually tastes even better the next day. After cooking, let the ragu cool completely before refrigerating. Store it in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a bit of water or broth as needed to loosen the sauce.

You can also freeze the ragu for longer storage. Place it in a freezer-safe container, leaving a bit of space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

If preparing the entire dish ahead of time, cook the pasta just before serving to preserve its texture. Pasta tends to absorb sauce and soften further when stored together for long periods.

Tips for Success

Use a good quality lamb shoulder for the best flavor and texture. Trim excess fat, but leave some marbling to keep the meat moist during the long cooking process. Browning the meat thoroughly adds depth to the sauce, so don’t rush this step.

Choose a dry red wine that you enjoy drinking, as it will influence the flavor of the ragu. Avoid overly sweet wines. If you prefer not to use alcohol, substitute with additional broth and a splash of balsamic vinegar for acidity.

When selecting tomatoes, opt for high-quality canned crushed tomatoes. They contribute a rich base to the sauce. If they seem too acidic, a small pinch of sugar can help balance the flavor.

Variations and Adaptations

While this recipe focuses on lamb, you can adapt it with other meats such as beef chuck, pork shoulder, or a combination for a different flavor profile. Venison or game meats also work well for a more rustic version.

For a lighter touch, try using ground lamb instead of cubed meat. It cooks faster and still provides robust flavor. Consider adding mushrooms or chopped sun-dried tomatoes for an extra layer of umami.

Vegetarians can create a plant-based version by substituting lentils or mushrooms for the lamb and using vegetable broth. Though it won’t replicate the same texture, the rich tomato base still delivers satisfying results.

Why This Dish Stands Out

Lamb ragu pappardelle is a dish that balances richness with subtle herbal notes, offering a satisfying meal that is both rustic and refined. The slow-cooked ragu develops layers of flavor that elevate the humble pasta into a gourmet experience. Wide pappardelle noodles are the ideal vessel for this hearty sauce, capturing shreds of lamb and bits of vegetables in every bite.

Whether you’re cooking for a dinner party or simply craving a comforting plate of pasta, this recipe delivers depth, warmth, and an unforgettable dining experience. With a bit of time and care, you can bring the essence of Italian countryside cooking to your own kitchen.