Pappardelle Al Ragú D'agnello Recipe
House-made wide ribbon pasta tossed in a lamb ragú with calabrian chili peppers, tomato, and parmigiano
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Ingredients
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Pasta
Ragú
Method
Pasta Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to about 1/8 inch thick. Cut into wide ribbons (about 1 inch wide) to form pappardelle.
Ragú Preparation
- 4
Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
- 5
Cook the Lamb
Add the ground lamb to the skillet and cook until browned, breaking it up with a wooden spoon, about 8-10 minutes.
- 6
Add Garlic and Spices
Stir in the minced garlic and Calabrian chili peppers. Cook for another minute until fragrant.
- 7
Add Tomatoes and Wine
Pour in the crushed tomatoes and red wine. Season with salt and black pepper. Bring to a simmer and reduce the heat to low. Let the ragú cook for about 30-40 minutes, stirring occasionally.
- 8
Finish the Ragú
Once the ragú thickens and the flavors meld, stir in the chopped parsley. Adjust seasoning if needed.
Combine and Serve
- 9
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook for 3-4 minutes or until al dente. Drain and reserve some pasta water.
- 10
Toss Pasta and Ragú
In a large mixing bowl, combine the cooked pappardelle with the lamb ragú. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- 11
Serve
Plate the pappardelle al ragú d'agnello, sprinkle with grated Parmigiano-Reggiano, and garnish with additional parsley if desired. Serve hot.
