lamb ragu in bowls with fork

Lamb Ragu with Pappardelle

5 from 7 votes
COURSE: Main Course
CUISINE: Italian
KEYWORD: Lamb, lamb pasta, lamb ragu
PREP TIME: 15 minutes
COOK TIME: 3 hours
TOTAL TIME: 3 hours 15 minutes
SERVINGS: 6 people
CALORIES: 296kcal
AUTHOR: The Home Cook's Kitchen
A beautiful, rich and heart lamb ragu with thick pasta ribbons. This is a show stopping main meal, and dare I say it - better than any ragu I've tasted at a restaurant!
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Ingredients

  • 3 tbsp olive oil
  • 1kg/2lbs lamb mince (ground lamb)
  • 1 brown onion, finely diced
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1 tsp salt, plus extra for seasoning
  • 2 tsp black pepper, plus extra for seasoning
  • 3 garlic cloves, crushed or very finely diced
  • 3 tbsp, tomato paste
  • 1 1/2 cups/375ml red wine
  • 2 dried bay leaves
  • 2 sprigs of rosemary
  • 4 sprigs of fresh thyme
  • 4 cups/1L of chicken stock
  • 1 800g/28 oz can diced tomatoes
  • 200g/7 oz fresh or dried pappardelle pasta
  • parmesan cheese to serve

Instructions

Lamb Ragu

  • Head the oil in a large Dutch Oven over medium heat. Add the lamb and cook it until it's brown, using a wooden spoon to gently chop up the mince.
  • Slide the meat to one side, then add the onion, celery and carrot to the other side, sweating the vegetables for about 5 minutes until they're soft. Combine the meat and vegetables together.
  • Add the garlic, tomato paste and salt and pepper and cook for a further 5 minutes until the liquid has almost evaporated.
  • Add the red wine, use your spoon to gently scrape the bottom of your pot to release all the good bits at the bottom. (this process is called deglazing)
  • Cook for 5 minutes until the sauce thickens.
  • Add the bay leaves, thyme and rosemary and half the chicken stock.
  • Add the tomatoes and stir. Bring to the boil, then reduce heat to simmer the sauce for 15 minutes.
  • Add the remaning chicken stock, and gently simmer, uncovered for 2 - 2 1/2 hours until the sauce is really thick and most of the liquid has evaporated.
  • Remove the bay leaves and rosemary and thyme twigs.
  • Season with salt and pepper to taste.
  • Meanwhile cook your papardelle according to packet instructions.
  • Plate your pasta and add a good spoonful of the ragu onto the pasta. Sprinkle over some parmesan cheese and a sprig of thyme.

Nutrition

Calories: 296kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 666mg | Potassium: 620mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2283IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 4mg
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