Lamb Ragu with Pappardelle

Name: Lamb Ragu with Pappardelle
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 800g lamb shoulder, cut into large pieces; 400g pappardelle; 1 large onion, diced; 2 carrots, diced; 2 stalks celery, diced; 4 cloves garlic; 400g tinned crushed tomatoes; 300ml red wine; 2 sprigs rosemary; 3 tbsp olive oil; pecorino or Parmesan to serve

Slow-braised lamb shoulder, simmered into a rich ragu with red wine and rosemary, tossed through pappardelle with pecorino.

Total time

190 min

Prep

20 min

Cook

170 min

Difficulty

medium

Cuisine

Fusion

Ingredients

800glamb shoulder, cut into large pieces

400gpappardelle

1large onion, diced

2carrots, diced

2 stalkscelery, diced

4 clovesgarlic

400gtinned crushed tomatoes

300mlred wine

2 sprigsrosemary

3 tbspolive oil

pecorino or Parmesanto serve

Instructions

Brown lamb pieces all over in olive oil. Remove.

Fry soffritto vegetables until golden.

Add garlic and rosemary. Add wine and reduce by half.

Add tomatoes and lamb. Braise at 160°C for 2.5 hours.

Shred lamb, return to sauce.

Cook pasta al dente.

Toss pasta through ragu.

Serve with grated pecorino.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

804

Protein

52.2g

Fat

53.1g

Carbs

15g

Fiber

4.3g

Sodium

193mg

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