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Restaurants›BARI ITALIAN›Lamb Ragù Recipe

Lamb Ragù Recipe

Inspired by BARI ITALIAN

Time1h 30m

Serves4

House-made Pappardelle with lamb ragu and Parmiggiano-Reggiano

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Ingredients

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Lamb Ragù and Pappardelle

1 pound Ground lamb

2 tablespoons olive oil

1 cup Onion, finely chopped

1 medium Carrot, finely chopped

1 stalk Celery, finely chopped

4 cloves Garlic, minced

2 tablespoons Tomato paste

28 ounces Canned tomatoes, crushed

1 teaspoon Dried oregano

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup Fresh basil, chopped

12 ounces pappardelle pasta

1 cup Parmigiano-Reggiano, grated

Method

Cooking Instructions

1

Prepare the Ragù

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened, about 5 minutes.

2

Brown the Lamb

Add the ground lamb to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.

3

Add Garlic and Tomato Paste

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

4

Deglaze with Wine

Pour in the red wine, scraping the bottom of the skillet to deglaze, and let it simmer for about 5 minutes until reduced.

5

Add Tomatoes and Seasonings

Add the crushed canned tomatoes, oregano, salt, and pepper to the skillet. Stir to combine, then reduce the heat to low and let it simmer for 30-40 minutes.

6

Cook the Pasta

While the ragù simmers, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and reserve some pasta water.

7

Combine and Serve

Toss the cooked pappardelle with the ragù, adding reserved pasta water as needed to loosen the sauce. Serve with fresh basil and grated Parmigiano-Reggiano on top.