Slow Cooked Lamb Ragu Pappardelle (Printable Version)
Rich, slow-braised lamb in tomato-red wine sauce over wide pappardelle pasta
# What You 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
# How To Make:
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.
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 until fragrant.
04 - Return the lamb to the pot along with 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.
# Expert Advice:
01 -
- The lamb becomes impossibly tender after hours of slow cooking, practically melting into the sauce without any effort on your part
- Red wine adds a depth that makes this taste like you spent all day cooking, even though the active time is minimal
- Pappardelles wide ribbons are the perfect vehicle for catching every bit of that rich, meaty sauce
02 -
- Patting the lamb completely dry before searing is the difference between getting a flavorful crust and ending up with gray, boiled-looking meat
- The ragu tastes infinitely better if you make it a day ahead—letting it sit overnight allows the flavors to marry and develop
03 -
- Trim some of the excess fat from the lamb shoulder before cooking, but leave enough to keep the meat moist during long braising
- If the sauce seems too thick after cooking, add warm broth rather than water to maintain the flavor intensity