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Ingredients
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Pasta
Ragu
Garnish
Method
Cooking the Ragu
- 1
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another minute.
- 2
Brown the Lamb
Increase the heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a spoon, about 5-7 minutes.
- 3
Deglaze the Pan
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until reduced slightly.
- 4
Simmer the Ragu
Add chicken broth, chopped rosemary, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and let simmer for 30-40 minutes, stirring occasionally.
Cooking the Pasta
- 5
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Drain and reserve a cup of pasta water.
- 6
Combine Pasta and Ragu
Add the cooked pappardelle to the ragu and toss to combine. If needed, add reserved pasta water to reach desired consistency.
Serving
- 7
Plate the Dish
Serve the lamb pappardelle in bowls, topped with burrata cheese and fresh basil leaves. Drizzle with extra virgin olive oil.