Name: Lamb Ragu Pappardelle with Mint Oil Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1.5 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 1 can (14 ounces) crushed tomatoes; 1 cup beef or chicken stock; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste; 12 ounces pappardelle pasta (fresh or dried); 1/3 cup fresh mint leaves; 1/2 cup extra virgin olive oil; Pinch of salt; Freshly grated Parmesan cheese; Extra mint leaves for garnish

Introduction

This Lamb Ragu Pappardelle with Mint Oil is a rich and comforting pasta dish that brings a fresh twist to a classic Italian favorite. Tender lamb simmered in a flavorful tomato sauce pairs beautifully with wide pappardelle noodles and a bright mint oil drizzle. It’s perfect for a cozy dinner that feels special but is straightforward to make.

A white bowl filled with wide flat yellow pasta pieces arranged in a circle around the edges, topped with a generous layer of shredded dark brown beef mixed with a rich red-brown sauce inside the center. Small green herbs and finely chopped vegetables are sprinkled throughout, with dollops of bright green sauce placed on top of the pasta. A fresh green mint leaf sits right in the middle. The bowl is on a white marbled surface with a silver fork and a knife resting on a gray cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1.5 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 cup dry red wine

1 can (14 ounces) crushed tomatoes

1 cup beef or chicken stock

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 bay leaf

Salt and freshly ground black pepper, to taste

12 ounces pappardelle pasta (fresh or dried)

1/3 cup fresh mint leaves

1/2 cup extra virgin olive oil

Pinch of salt

Freshly grated Parmesan cheese (optional)

Extra mint leaves for garnish

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb cubes generously with salt and pepper. Brown the lamb in batches without overcrowding, then transfer the browned meat to a plate.

Step 2: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 3: Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer and reduce for 2–3 minutes. Return the lamb to the pot along with crushed tomatoes, stock, rosemary, thyme, and bay leaf. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 to 2 hours until the lamb is very tender and sauce thickened.

Step 4: Remove the bay leaf and herb stems. Use two forks to shred the lamb into the sauce. Adjust seasoning with salt and pepper as needed.

Step 5: To make the mint oil, blend fresh mint leaves, extra virgin olive oil, and a pinch of salt until smooth. Strain through a fine sieve to get a bright green oil. Set aside.

Step 6: Cook the pappardelle in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 7: Toss the drained pasta into the pot with the lamb ragu, mixing gently to coat. Add reserved pasta water if needed to loosen the sauce. Plate immediately, spoon extra ragu over the top, and drizzle with mint oil. Garnish with Parmesan cheese and mint leaves if desired.

Tips & Variations

For a deeper flavor, brown the lamb well and don’t rush the slow simmer – this develops richness and tenderness.

Use fresh pappardelle if possible for a more delicate texture, but dried pasta works well too.

Try swapping fresh rosemary and thyme for dried herbs if needed, using about 1 teaspoon each.

The mint oil adds brightness, but you can omit it or substitute basil oil if preferred.

Add a splash of cream at the end of cooking the ragu for a richer sauce variation.

FAQs

Can I make this recipe ahead of time?

Yes, the lamb ragu can be made a day or two in advance. In fact, the flavors often improve after resting overnight. Just reheat gently before serving and toss with freshly cooked pasta.

What if I don’t have red wine?

You can substitute the red wine with additional beef or chicken stock or a bit of balsamic vinegar for acidity. The flavor will be slightly different but still delicious.