Slow Cooked Lamb Ragu With Pappardelle (Printable)
Tender lamb slow-braised in rich tomato-red wine sauce over wide pasta ribbons
# 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 (optional)
# How to Make It:
01 - Pat the lamb pieces dry with paper towels. 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 golden 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 and fragrant, stirring occasionally. Add garlic and cook for 1 minute until aromatic.
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 with a wooden spoon. Simmer for 2–3 minutes until slightly reduced.
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 directions until al dente. Drain, reserving about ½ 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 Tips:
01 -
- The lamb becomes impossibly tender after hours of slow cooking, practically melting into the sauce
- Make it ahead and let the flavors deepen even more for an effortless dinner the next day
02 -
- Searing the lamb in batches rather than all at once prevents the meat from steaming and ensures proper browning
- The sauce is ready when a wooden spoon dragged through it leaves a trail that does not immediately fill back in
03 -
- Trim most of the exterior fat from the lamb shoulder but leave some for flavor and moisture
- Use a wooden spoon to feel the lamb as it cooks, it should offer no resistance when the meat is done