Description
A rich and hearty Lamb Ragu Pappardelle with tender lamb shoulder slowly simmered in a flavorful tomato and herb sauce, served over wide ribbons of pappardelle pasta and finished with a bright, aromatic mint oil and optional Parmesan garnish.
Ingredients
Scale
Lamb Ragu
- 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
Pasta
- 12 ounces pappardelle pasta (fresh or dried)
Mint Oil
- 1/3 cup fresh mint leaves
- 1/2 cup extra virgin olive oil
- Pinch of salt
To Serve (Optional)
- Freshly grated Parmesan cheese
- Extra mint leaves for garnish
Instructions
- Prepare the Lamb Ragu Base: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the lamb cubes with salt and pepper. Brown the lamb in batches without overcrowding, then transfer to a plate. Reduce heat to medium and add onion, carrots, and celery to the pot; sauté for 5-7 minutes until softened. Stir in garlic and tomato paste, cooking for 1 more minute until fragrant.
- Deglaze and Simmer: Pour in the red wine, scrapping the bottom to loosen browned bits. Let the wine reduce for 2-3 minutes. Return the browned 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, stirring occasionally until lamb is tender and sauce thickened.
- Finish the Ragu: Remove and discard bay leaf and herb stems. Shred the lamb with two forks directly in the sauce, mixing well. Adjust seasoning with salt and pepper to taste.
- Create the Mint Oil: Blend fresh mint leaves, extra virgin olive oil, and a pinch of salt in a blender or food processor until smooth. Strain through a fine mesh sieve to produce vibrant green mint oil and set aside.
- Cook the Pappardelle: Cook pappardelle in a large pot of generously salted boiling water according to package instructions until al dente. Reserve half a cup of pasta water before draining the pasta.
- Combine and Serve: Add drained pasta to the ragu pot and gently toss to coat well. If sauce is too thick, loosen with reserved pasta water. Serve immediately with additional ragu on top, drizzled with mint oil, and garnished with Parmesan cheese and extra mint leaves if desired.
Notes
- For best flavor, use fresh herbs and good quality olive oil for the mint oil.
- Cooking the lamb low and slow ensures tenderness and allows flavors to meld beautifully.
- Reserve pasta water to adjust ragu consistency; it helps the sauce cling to the pasta better.
- Parmesan garnish is optional but adds a delightful umami finish.
- This dish pairs wonderfully with a robust red wine like a Chianti or Cabernet Sauvignon.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Lamb ragu, pappardelle pasta, mint oil, Italian dinner, slow-cooked lamb, hearty pasta recipe
