Lamb Ragu Pappardelle

Name: Lamb Ragu Pappardelle
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs lamb shoulder, cut into chunks; 1 onion, diced; 3 cloves garlic; 1 cup red wine; 1 can crushed tomatoes; 1 cup beef broth; 2 sprigs rosemary; 2 sprigs thyme; 400g pappardelle; parmesan to serve; fresh parsley

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

Brown lamb; sauté onion and garlic; deglaze with wine.

Add tomatoes, broth, and herbs; braise 2 hours.

Shred lamb; discard bones; reduce sauce.

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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