Lamb Ragu Pappardelle Recipe
Braised Lamb, brussels sprouts, cherry tomatoes, homemade pappardelle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Ragu
Homemade Pappardelle
Brussels Sprouts
Method
Lamb Ragu Preparation
- 1
- 2
- 3
Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up any brown bits. Add the cherry tomatoes, broth, thyme, and the seared lamb. Bring to a simmer.
- 4
Braised Cook
Cover and reduce heat to low. Let the ragu braise for about 2 hours, or until the lamb is tender and easily pulled apart with a fork.
Pappardelle Preparation
- 5
Make the Dough
In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes.
- 6
Roll the Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes. Roll out the dough to about 1/8 inch thick and cut into wide strips (about 1 inch).
Brussels Sprouts Preparation
- 7
Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.