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 2 tbsp olive oil in a large heavy Dutch oven or wide pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear lamb pieces until deeply browned on all sides, about 4–5 minutes per batch. Transfer browned lamb to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pot. Add diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.

Build the sauce

Stir in 3 tbsp tomato paste and cook 2 minutes, stirring, to deepen the flavor. Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, about 4–5 minutes.

Braise

Return browned lamb to the pot. Add crushed tomatoes, 2 cups stock, bay leaves, chopped rosemary, thyme, and red pepper flakes. Bring to a gentle simmer, then reduce heat to low so the sauce barely simmers. Partially cover and braise gently until lamb is very tender and falling apart, 2 to 2 1/2 hours. Check every 30 minutes and add a splash of stock or water if the sauce becomes too thick. Taste after 90 minutes and add 1 tsp brown sugar or honey if the tomatoes are too acidic; adjust salt and pepper.

Shred ragu

When lamb is tender, remove from heat. Using tongs or a slotted spoon, transfer lamb to a cutting board. Discard bay leaves. Using two forks, shred lamb into bite-sized pieces, removing any large bits of fat or bone. Return shredded meat to the pot and stir to incorporate into the sauce. Simmer gently uncovered for 10–15 minutes to allow flavors to meld and sauce to thicken. If sauce is too loose, simmer a bit longer; if too thick, add up to 1/2 cup stock or reserved pasta water later when combining.

In a food processor, combine 2 cups packed basil, toasted pine nuts, grated Parmesan, and 1 garlic clove. Pulse until roughly chopped. With the motor running, stream in 1 cup olive oil until the mixture becomes a smooth emulsion. Add 1 tsp lemon juice, 1 tsp kosher salt, and 1/2 tsp black pepper; pulse to combine. Taste and adjust seasoning. Transfer pesto to a bowl and set aside. (If making ahead, press a thin film of olive oil on top and refrigerate up to 24 hours.)

Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add 450 g dried pappardelle and cook until al dente according to package instructions, usually 7–10 minutes. Reserve 1 cup pasta cooking water before draining.

While pasta cooks, heat 1 tbsp olive oil in a large sauté pan over medium heat. Add chopped kale and sauté until wilted and bright green, about 3–4 minutes. Season lightly with a pinch of salt. If kale is tough, add 2–3 tbsp pasta cooking water to help steam and tenderize. Remove from heat.

Drain pappardelle and add directly to the pan with the kale. Add 2–3 ladlefuls of lamb ragu (adjust to preference) and 2–3 tbsp basil pesto. Toss gently over medium-low heat, adding reserved pasta water a few tablespoons at a time to create a silky sauce that coats the pasta, about 1–2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, divide pappardelle among 6 warm plates. Spoon additional lamb ragu on top if needed. Place small dollops (about 1 tbsp each) of ricotta across the plates and sprinkle with 1/2 cup grated Pecorino. Tear remaining fresh basil and scatter over the dish. Finish with a light drizzle of extra-virgin olive oil and a crack of black pepper to taste.

Optional plating note: For contrast, add a spoonful of pesto at the edge of each plate or a few extra microgreens. Leftover ragu keeps refrigerated for up to 3 days or freezes for up to 3 months.