Slow Cooked Lamb Ragu With Pappardelle (Print View)
Tender slow-braised lamb in a rich tomato-wine sauce over wide pappardelle pasta
# What You'll 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:
01 - Pat the lamb pieces dry with paper towels. Season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches, ensuring all sides are seared. 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 more.
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. Simmer for 2–3 minutes.
05 - Add crushed tomatoes and broth. Stir well 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 if desired.
# Expert Suggestions:
01 -
- The lamb becomes impossibly tender after hours of slow braising, practically falling apart when you look at it
- Red wine and tomatoes create a depth of flavor that makes you understand why Italian grandmothers spend all Sunday at the stove
02 -
- Browning the lamb in batches rather than all at once prevents the meat from steaming and ensures proper searing
- The sauce needs a gentle simmer, not a rolling boil, or the lamb will toughen instead of tenderize
03 -
- Resist the urge to lift the lid too frequently during the long simmer
- Let the meat rest in the sauce for at least 10 minutes before shredding for better moisture retention