Pappardelle With Lamb Ragu Recipe
Make Pappardelle With Lamb Ragu Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb Ragu
Pappardelle & Finishing
Method
Lamb Ragu
- 1
Prepare aromatics and brown lamb
Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tablespoons olive oil. When shimmering, add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute more until fragrant. Push the vegetables to the side and add the ground lamb in an even layer. Let it brown without stirring for 2 minutes, then break it up with a spoon and continue cooking until no pink remains and liquid has mostly evaporated, about 6–8 minutes.
- 2
- 3
Add tomatoes and simmer
Add the 14 oz crushed tomatoes and 1 cup stock, stirring to combine. Add bay leaves, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon chopped rosemary, and 1/2 teaspoon dried oregano. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and simmer gently for 35–45 minutes, stirring occasionally, until thickened and flavors meld. If the sauce reduces too much, add a splash of stock or water.
- 4
Finish ragu
Stir in 1/2 cup whole milk and simmer uncovered for 5–8 minutes to round acidity and enrich the sauce. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard bay leaves. Stir in 2 tablespoons chopped fresh parsley and 1/2 cup grated Parmigiano-Reggiano. Keep the sauce warm while you cook pasta.
Pappardelle & Finishing
- 5
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add the 12 oz dried pappardelle and cook according to package instructions until just al dente (usually 7–10 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
- 6
Combine pasta and ragu
Return the drained pasta to the pot or a wide sauté pan set over low heat. Add the warm lamb ragu and 1/2 cup reserved pasta water, tossing gently to coat. If the sauce seems too thick, add more pasta water a tablespoon at a time until you reach a silky, clingy consistency. Stir in 1 teaspoon olive oil and an additional tablespoon of grated Parmigiano-Reggiano if desired. Taste and adjust salt and pepper.
- 7
Plate and serve
Divide the pappardelle and lamb ragu between plates. Sprinkle with the remaining grated Parmigiano-Reggiano, a final grind of black pepper to taste, and the remaining chopped parsley. Serve immediately.