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Lamb Ragu Pappardelle
Slow-braised lamb ragù on wide pappardelle with red wine, rosemary and parmesan. Deglazing the pan with wine right after browning the lamb lifts all the caramelised bits stuck to the bottom straight into the sauce.
Total time
140 min
Prep
10 min
Cook
130 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
1.5 lbslamb shoulder, cut into chunks
1onion, diced
3 clovesgarlic
1 cupred wine
1 cancrushed tomatoes
1 cupbeef broth
2 sprigsrosemary
2 sprigsthyme
400gpappardelle
parmesanto serve
fresh parsley
Instructions
1
Brown lamb; sauté onion and garlic; deglaze with wine.
2
Add tomatoes, broth, and herbs; braise 2 hours.
3
Shred lamb; discard bones; reduce sauce.
4
Toss with pappardelle; serve with parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
119
Protein
4.1g
Fat
2.6g
Carbs
10.8g
Fiber
3.7g
Sodium
239mg
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