Slow-Simmered Lamb Ragu Pappardelle
There are few things more satisfying than a bowl of wide pappardelle ribbons draped in a rich, meaty lamb ragu that's been simmering low and slow until the meat practically melts into the sauce. This is Sunday cooking at its finest. The kind of meal that fills your kitchen with the most incredible aroma for hours.
The secret is patience. Lamb shoulder gets browned until deeply caramelized, then braised with San Marzano tomatoes, red wine, and a fragrant soffritto of onion, carrot, and celery. A few sprigs of rosemary and a bay leaf round out the flavor. After two hours, the meat falls apart at the gentlest nudge of a fork.
Toss it with fresh pappardelle and finish with a generous shower of Pecorino Romano. A crusty loaf of bread on the side is non-negotiable. You'll want to mop up every last drop of that sauce.
Ingredients
- ● 2 lbs lamb shoulder
- ● 2 tbsp olive oil
- ● 1 large yellow onion
- ● 1 large carrot
- ● 2 stalks celery
- ● 4 cloves garlic
- ● 2 tbsp tomato paste
- ● 1 cup dry red wine
- ● 28 oz San Marzano tomatoes
- ● 2 sprigs fresh rosemary
- ● 1 bay leaf
- ● 1 lb pappardelle pasta
- ● 1/2 cup Pecorino Romano
- ● salt and black pepper
Instructions
- 1Season lamb generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side. Don't crowd the pot. Transfer browned meat to a plate.
- 2Reduce heat to medium. Add onion, carrot, and celery to the pot. Cook for 6-8 minutes, stirring occasionally, until softened and starting to caramelize.
- 3Add garlic and tomato paste. Stir and cook for 1-2 minutes until the paste darkens slightly and becomes fragrant.
- 4Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3-4 minutes.
- 5Add the crushed tomatoes, rosemary sprigs, and bay leaf. Return the lamb and any juices to the pot. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally.
- 6Remove rosemary sprigs and bay leaf. Use two forks to shred the lamb directly in the sauce. Taste and adjust seasoning.
- 7Cook pappardelle in salted boiling water according to package directions. Reserve 1 cup of pasta water before draining.
- 8Toss the drained pasta with the ragu, adding splashes of pasta water to loosen the sauce as needed. Serve in warm bowls topped with freshly grated Pecorino Romano.
Nutrition Facts
| Calories | 520 |
|---|---|
| Protein | 35g |
| Carbohydrates | 48g |
| Fat | 18g |
