Slow Cooked Lamb Ragu With Pappardelle (Printable)
Tender lamb braised for hours in tomato and red wine sauce, served over wide pappardelle pasta with Parmesan.
# What You Need:
→ Lamb
01 - 2 lbs boneless lamb shoulder, trimmed and cut into 2-inch pieces
02 - 1 tsp salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp olive oil
05 - 1 large onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 sprig fresh rosemary
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
→ Liquids
12 - 1 cup dry red wine
13 - 1 can (28 oz) crushed tomatoes
14 - 1 cup low-sodium beef or chicken broth
→ Pasta
15 - 1 lb pappardelle pasta
→ To Serve
16 - Freshly grated Parmigiano-Reggiano cheese
17 - Chopped fresh parsley
# Steps:
01 - Pat the lamb pieces dry with paper towels and season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches, ensuring all sides develop a deep sear. Transfer browned lamb to a plate and set aside.
03 - In the same pot, add onion, carrots, and celery. Cook for 6-8 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more until fragrant.
04 - Return the lamb to the pot. Add rosemary, thyme, and bay leaf. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
05 - Add crushed tomatoes and broth. Stir well to combine and bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally, until the lamb is very tender and the sauce has thickened. Remove herb sprigs and bay leaf. Shred lamb into the sauce using two forks. Adjust seasoning if needed.
07 - About 20 minutes before the ragu is ready, cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving about 1/2 cup pasta water.
08 - Toss the pappardelle with the lamb ragu, adding reserved pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmigiano-Reggiano and fresh parsley if desired.
# Expert Hints:
01 -
- The lamb becomes impossibly tender, melting into the sauce until it's practically part of it
- Make it ahead and the flavors only get deeper, like a gift to your future self
02 -
- Crowding the lamb while searing will steam it instead of browning it—work in batches if your pot isnt big enough
- The ragu tastes even better the next day, making it perfect for meal prep or making ahead for dinner parties
03 -
- Trim excess fat from the lamb but leave some—its what makes the sauce luscious and satisfying
- If the sauce seems too thick after the long cook, water is preferable to more broth since the flavors are already concentrated