Slow Cooked Lamb Ragu With Pappardelle (Printable)
Tender lamb braised for hours in tomato and red wine sauce, tossed with wide pappardelle pasta for a rich, satisfying Italian meal.
# What You’ll Need:
→ Lamb
01 - 2 lbs boneless lamb shoulder, trimmed and cut into 2-inch pieces
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp olive oil
05 - 1 large onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 sprig fresh rosemary
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
→ Liquids
12 - 1 cup dry red wine
13 - 1 can (28 oz) crushed tomatoes
14 - 1 cup low-sodium beef or chicken broth
→ Pasta
15 - 1 lb pappardelle pasta
→ To Serve
16 - Freshly grated Parmigiano-Reggiano cheese
17 - Chopped fresh parsley (optional)
# Directions:
01 - Pat the lamb pieces dry with paper towels. Season generously with salt and pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches, ensuring all sides develop a deep sear. Transfer browned lamb to a plate.
03 - Add onion, carrots, and celery to the same pot. Cook for 6–8 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more until fragrant.
04 - Return the lamb to the pot. Add rosemary, thyme, and bay leaf. Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
05 - Add crushed tomatoes and broth. Stir well to combine and bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally, until the lamb is fork-tender and the sauce has thickened. Remove herb sprigs and bay leaf. Shred lamb into the sauce using two forks. Adjust seasoning as needed.
07 - About 20 minutes before the ragu is ready, cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving some pasta water.
08 - Toss the pappardelle with the lamb ragu, adding reserved pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmigiano-Reggiano and fresh parsley if desired.
# Expert Tips:
01 -
- The lamb becomes so tender it practically melts into the sauce, creating this incredible richness you cant get from ground meat
- It makes enough for a dinner party plus leftovers, and honestly, it tastes even better the next day
02 -
- Patting the meat dry before searing is crucial, otherwise itll steam instead of getting that gorgeous brown crust
- The ragu might look too loose initially, but it thickens beautifully as it cooks and the collagen breaks down
03 -
- Keep the heat at the lowest setting once the sauce simmers, aggressive boiling makes the meat tough
- If the sauce gets too thick, add warm broth rather than water to maintain flavor intensity