Description
A savory and hearty lamb ragu served with pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ pounds lamb shoulder, excess fat trimmed and diced into 1-inch cubes
- 2 medium carrots, finely diced
- 1 stalk celery, finely diced
- 1 medium yellow onion, finely diced
- 6 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup low-sodium beef stock
- 1 28-ounce can crushed tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary
- 8 – 10 sprigs fresh thyme
- Kosher salt and ground black pepper
- 16 – 24 ounces pasta (pappardelle, bucatini, rigatoni, etc.) or gnocchi
- ¼ – ⅓ cup grated parmesan
- ¼ – ⅓ cup heavy cream
Instructions
- Browning the Lamb: Start by browning the lamb shoulder in a hot pot until it’s got a nice golden crust. You will smell that savory aroma fill the kitchen, which is a good sign it is developing flavor. If the meat sticks, it is not ready, so wait before trying to flip it.
- Deglazing the Pot: Pour in some broth to deglaze, scraping up all those tasty brown bits from the bottom. The steam will rise, and you will notice the liquid bubbling nicely. This step lifts the flavors, so do not skip it or you will miss that depth in your sauce.
- Braising the Lamb: Cover the pot and let the lamb braise on low heat for a few hours. The meat will start to fall apart when it is ready, making it tender and juicy. Just make sure you do not rush it; if it is not fork-tender yet, give it more time.
- Mixing in the Sauce: Once the lamb is cooked, stir in your sauce ingredients and let it simmer a bit more. You will see the whole mixture thicken up beautifully. If it looks too thin, do not hesitate to simmer it longer to get that rich consistency just right.
- Cooking the Pappardelle: Cook the pappardelle separately until al dente, making sure it is not overcooked. The noodles should feel firm to the bite but not hard. Be careful not to toss the pasta too early; it needs to maintain a bit of structure to hold onto all that ragu.
- Combining Everything: Toss the cooked pasta with the ragu and add a splash of reserved pasta water if it looks too thick. You want that mixture to feel cohesive and not dry. Just remember to mix gently; nobody likes mushy pasta!
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Store in airtight containers or bags for up to 3 months.
- Pat the lamb shoulder dry before browning for a better sear.
- Tie fresh herbs with kitchen twine for easy removal.
- Reserve starchy pasta water before draining to adjust sauce consistency.
- Reheat on the stove over medium heat until warmed through, adding a little water or broth if necessary to loosen the sauce.
- Serve with mixed greens for a refreshing contrast.
- Pair with crusty bread to soak up the sauce.
- Offer a side of roasted vegetables for balance.
- Use ground lamb for a faster cooking option.
- Substitute pappardelle with gnocchi for a different texture.
- Add mushrooms for an earthy flavor boost.
- Select lamb shoulder for the best flavor and tenderness.
- Avoid using lean cuts like lamb chops.
- When using fresh herbs, choose vibrant sprigs for maximum flavor.
- For a deeper flavor, consider a bold dry red wine like Chianti.
Nutrition
- Serving Size: 1 serving
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0