Braised Lamb Ragu Pappardelle Recipe

Season and Brown Lamb

Pat lamb pieces dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 3 tbs olive oil. When oil is shimmering, brown lamb in batches (do not crowd) until well caramelized on all sides, about 6–8 minutes per batch. Transfer browned lamb to a plate and set aside.

Sauté Mirepoix and Aromatics

Reduce heat to medium. Add the diced onion, carrot, and celery to the same pot and cook, stirring occasionally, until softened and beginning to color, about 8 minutes. Add the minced garlic and cook 1 minute until fragrant. Stir in 3 tbs tomato paste and cook 2–3 minutes, stirring, until the paste darkens slightly.

Deglaze and Build Sauce

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom of the pot. Simmer until wine is reduced by about half, 4–6 minutes. Add the crushed tomatoes and 2 cups stock, then return the browned lamb and any accumulated juices to the pot. Add 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 tsp red pepper flakes (if using), and 1 tsp brown sugar or honey. Bring to a gentle simmer.

Braise Slowly

Cover the pot partially with a lid and reduce heat to low so the sauce maintains a very low simmer. Cook gently until lamb is fall-apart tender, 2 to 2.5 hours. Check every 30 minutes: if the sauce is evaporating too quickly, add up to 1/2 cup extra stock or water. Skim excess fat if needed.

Shred and Finish Ragu

When lamb is tender, remove meat to a cutting board. Discard bay leaves, thyme stems, and rosemary. Shred lamb with two forks into bite-sized pieces, removing any large pieces of fat or bone. Return shredded lamb to the pot and simmer uncovered 10–15 minutes to meld flavors and thicken the sauce. Taste and adjust salt and pepper. Stir in 2 tbs unsalted butter for gloss and richness.

Combine 1 cup extra virgin olive oil with 1/4 cup finely chopped fresh chives, 1 tsp lemon zest, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper in a small bowl. Let the mixture sit for at least 15 minutes at room temperature to infuse. For a warmer, faster infusion, gently warm the oil with chives in a small saucepan over very low heat for 2 minutes, then cool. Keep at room temperature until ready to use.

Bring a large pot of salted water to a rolling boil. Cook 1 lb dried pappardelle according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.

Add the drained pappardelle to the pot with the ragu (off heat) or transfer ragu to a large skillet. Toss pasta with the ragu, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a silky sauce. Cook together over low heat 1–2 minutes so pasta absorbs sauce.

Stir in 1 cup freshly grated Manchego cheese and 2 tbs chopped parsley, tossing until cheese melts into the sauce and coats the pasta. If the sauce seems too thick, add more reserved pasta water, 1–2 tbs at a time.

To serve, divide pappardelle and lamb ragu among 4 warmed plates. Drizzle each portion with 1 to 1.5 tbs chive olio (adjust to taste) and finish with an extra grating of Manchego and a light sprinkle of chopped parsley.