Lamb Pappardelle Recipe

Prepare aromatics

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the olive oil and butter. When the butter melts and begins to shimmer, add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the lamb

Increase heat to medium-high. Add the ground or finely chopped lamb in a single layer; let it sear without stirring for 2 minutes to develop color, then break up with a spoon and continue cooking until most of the meat is browned and any released liquid has mostly evaporated, about 6–8 minutes total.

Build the sauce

Stir in the tomato paste, dried oregano, and chopped rosemary and cook 1–2 minutes to toast the tomato paste. Pour in the red wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer until the wine is reduced by about half, 3–5 minutes. Add the crushed tomatoes, stock, bay leaf, salt, pepper, and optional brown sugar. Bring to a gentle simmer, then reduce heat to low so the sauce barely bubbles.

Simmer

Partially cover and simmer gently for 25–35 minutes, stirring occasionally, until the sauce is thickened and flavors have melded. If the sauce becomes too thick, add up to 1/2 cup additional stock or water. Taste and adjust seasoning. Remove and discard the bay leaf.

While the ragu simmers, drain the pickled beans and pat dry. If the beans are long, halve them lengthwise. Toss the beans with lemon zest and chopped parsley; set aside. Grate the pecorino finely and set aside.

When the ragu is ready, stir in half of the pecorino and the extra-virgin olive oil to enrich the sauce. This will loosen and slightly thicken the ragu for coating the pasta.

Bring a large pot of water to a rolling boil. Salt generously (about 1 tbsp per 4–6 liters). Add the pappardelle and cook until al dente according to package instructions (typically 7–10 minutes for dried; 2–3 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain the pasta.

Return the drained pasta to the pot or a large sauté pan off the heat. Add about 1/2 cup of reserved pasta water and 1–1 1/2 cups of the lamb ragu. Toss vigorously over low heat for 1–2 minutes so the pasta absorbs sauce and becomes glossy. Add more reserved water as needed to achieve a silky coating. Taste and adjust salt and pepper.

Plate the pappardelle, spooning extra ragu on top. Scatter the dressed pickled beans over each serving for a bright, tangy contrast. Finish with the remaining pecorino grated over the top, a light sprinkle of chopped parsley, and a drizzle of extra-virgin olive oil if desired.

Serve immediately with additional red wine alongside.