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lamb ragu in bowls with fork

Lamb Ragu with Pappardelle

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!
5 from 8 votes
Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 296 kcal

Ingredients
 

  • 3 tablespoon olive oil
  • 1kg/2lbs lamb mince (ground lamb)
  • 1 brown onion finely diced
  • 1 stalk of celery finely diced
  • 1 carrot finely diced
  • 1 teaspoon salt plus extra for seasoning
  • 2 teaspoon black pepper plus extra for seasoning
  • 3 garlic cloves crushed or very finely diced
  • 3 tbsp tomato paste
  • 1 ½ 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 ½ 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.
Keyword Lamb, lamb pasta, lamb ragu