Lamb Ragu with Pappardelle
Slow-braised lamb collapses into a rich, wine-scented ragu that clings to broad ribbons of pappardelle. Bright finishing butter and Parmesan lift the sauce so each bite feels indulgent but balanced.
2 lb lamb shoulder, cut into 1-inch cubes
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 yellow onion, finely chopped
2 carrot, finely chopped
2 stalk celery, finely chopped
4 clove garlic, minced
2 tbsp tomato paste
1 cup red wine
28 oz crushed tomatoes, canned
2 cup beef stock, preferably low-sodium
2 bay leaf
1 sprig fresh rosemary, finely chopped
3 sprig fresh thyme
¼ tsp red pepper flakes
1 tsp granulated sugar
12 oz pappardelle
2 tbsp unsalted butter, room temperature
½ cup Parmesan, finely grated
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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