Lamb Ragu Pappardelle
Give Lamb Ragu Pappardelle about 2 hr; most of that is cooking time, and it makes 4 servings. The main ingredients are pappardelle, lamb shoulder and red wine. The cooking is mostly simmering and searing. With 34 g of protein per serving (about 590 calories), it is a filling option.
- Total time
- 2 hr
- Servings
- 4
- Difficulty
- Hard
- Calories
- 590 kcal
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Ingredients
For 4 servings
- 400 gpappardelle
- 600 glamb shoulder
- 200 mlred wine
- 400 gcrushed tomatoes
- 1onion
- 1carrot
- 1 stalkcelery
- 4 clovesgarlic
- 2 sprigsfresh rosemary
- 60 gPecorino Romano
Instructions
- Cut the lamb shoulder into large chunks and season generously with salt and pepper. Sear in a hot Dutch oven with olive oil until browned on all sides, about 8 minutes. Remove and set aside.
- Finely dice the onion, carrot, and celery. Cook in the same pot for 6 minutes. Add minced garlic and fresh rosemary, cook 1 minute more.
- Return the lamb to the pot. Pour in the red wine and let it reduce by half. Add the crushed tomatoes and enough water to just cover the meat. Bring to a simmer.
- Cover and cook on low heat for 90 minutes, stirring occasionally, until the lamb is fall-apart tender. Shred the meat with two forks and stir it back into the sauce.
- Cook the pappardelle in salted boiling water until al dente. Drain and toss with the lamb ragu. Serve with grated Pecorino Romano.
Cook’s notes
Lamb shoulder is the right cut here: it has enough fat to turn tender over the long braise, while leaner cuts dry out. The ragu can be made up to 3 days ahead and its flavour improves. It also freezes well for up to 3 months.
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 34 g
- Fat
- 26 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- In cookbook: Pasta Night
