Lamb Ragu with Pappardelle Pasta

This elegantly rustic Italian Ragu is richly flavored using ground lamb. Try this hearty dish when you’re in the mood for a deep soulful winter pasta. Cooked stovetop, Lamb Ragu with Pappardelle is rich, meaty and totally restaurant worthy – made easy in your own kitchen.

Course Main Course Lamb

Cuisine Italian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 816kcal

Author Lea Ann Brown

Ingredients

FOR THE LAMB
1 pound Ground lamb
1 Tablespoons Neutral oil Canola, Vegetable or Avocado
1 ½ teaspoon Montreal Steak Seasoning
1 teaspoon Dried thyme
1 teaspoon Dried rosemary
½ teaspoon Ground cumin
1 teaspoon Kosher salt
FOR THE SAUCE
2 Cups Hearty red wine merlot or cabernet work well here
2 Tablespoons neutral oil
½ cup Sweet or yellow onion chopped
½ cup Carrot chopped
½ cup Celery chopped
1 Tablespoon Garlic chopped, about 3 large cloves garlic.
14 ½ Ounces Tomato sauce canned
2 Tablespoons Tomato paste
¼ Cup Sherry
½ Cup Water
TO SERVE PASTA
1 pound Pappardelle pasta Cooked according to package insstructions
¼ cup Ricotta cheese
⅛ cup Parmesan cheese grated
1 Tablespoon Red chile flakes

Instructions

FOR THE LAMB
Heat oil in a large fry pan. Once oil is hot add the ground lamb. Cook the lamb, breaking up the meat with a spatula. Cook until the pink has just started to disappear from the meat. Don't brown, you want the lamb to stay tender in texture.
Add the seasonings, stir the lamb and allow it to cook for another 5 minutes. Remove the lamb to a bowl and set aside.
PREPARE THE SAUCE
Bring the wine to a boil in a small saucepan and cook until reduced to about 1 - 1/12 cups. This will take about 10-15 minutes.
Heat the oil the same fry pan that you cooked the lamb. Add the vegetables and saute for about 5 minutes.
Add the reduced wine reduction, tomato sauce, tomato paste, sherry, and water Bring to a boil then reduce to a simmer.
Add the meat along with the pan juices. Simmer on very low heat for 30 - 40 minutes or until lamb is tender and sauce is thickened.
Cook the Pappardelle pasta in the boiling water according to package instructions. Fish out about a cup of the starchy pasta water before draining.
To serve, add a swirl of pasta to plates. Ladle generous amounts of the lamb ragu over the pasta. Top each with a dollop of ricotta and sprinkle each with grated Parmesan.

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