Slow Cooked Lamb Ragu With Pappardelle (Printable Version)

Tender slow-braised lamb in a rich tomato and red wine sauce, served over wide ribbons of pappardelle pasta.

# What You'll Need:

→ Lamb

01 - 2 lbs boneless lamb shoulder, trimmed and cut into 2-inch pieces
02 - 1 tsp salt
03 - ½ 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 (optional)

# How To Make It:

01 - Pat the lamb pieces dry with paper towels. Season thoroughly with salt and pepper.
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.
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. 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 herbs and 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 some 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 Advice:

01 -
  • The lamb becomes impossibly tender, melting into the sauce while you go about your day
  • This is the kind of meal that makes people linger at the table long after the wine is gone
  • Leftovers taste even better, making it the gift that keeps giving all week
02 -
  • Patting the lamb completely dry before searing is non negotiable, wet meat will steam instead of brown
  • Do not rush the initial vegetable cook, properly softened soffritto provides the sweet backbone of the dish
  • The sauce needs to gently bubble, never boil violently, or the meat will toughen instead of tenderize
03 -
  • Shred the lamb while still warm, it separates more easily and incorporates better into the sauce
  • If sauce seems too thick after hours of cooking, broth works better than water to adjust consistency

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