Lamb Ragu with Pappardelle
Lamb Ragu with Pappardelle is a rich and comforting dish that brings warmth to any table. This Italian classic combines tender lamb, aromatic herbs, and wide pappardelle pasta to create a satisfying meal that is perfect for family gatherings or special occasions. Whether you are an experienced cook or a novice in the kitchen, this recipe will guide you through creating a delicious lamb ragu that will impress your guests and satisfy your taste buds.
Ingredients
To make a flavorful Lamb Ragu with Pappardelle, gather the following core ingredients:
– 2 pounds of lamb shoulder, cut into small cubes
– 1 large onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves of garlic, minced
– 1 can (14 ounces) of crushed tomatoes
– 1 cup of red wine (preferably a dry variety)
– 2 cups of beef or chicken stock
– 2 tablespoons of tomato paste
– 2 teaspoons of dried oregano
– 1 teaspoon of dried rosemary
– Salt and pepper to taste
– Olive oil for cooking
– Fresh basil leaves for garnish (optional)
– 12 ounces of pappardelle pasta
These ingredients come together to create a hearty sauce that perfectly coats the wide ribbons of pappardelle pasta. The combination of vegetables and herbs adds depth to the ragu while the lamb provides rich flavor.
Instructions
Follow these step-by-step instructions to prepare your Lamb Ragu with Pappardelle:
1. Heat a large pot or Dutch oven over medium heat and add a generous drizzle of olive oil.
2. Once the oil is hot, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes until they soften.
3. Stir in the minced garlic and sauté for an additional minute until fragrant.
4. Increase the heat to medium-high and add the cubed lamb shoulder to the pot. Brown the meat on all sides for about 8 to 10 minutes.
5. Pour in the red wine and let it simmer for about 5 minutes until it reduces slightly.
6. Add in the crushed tomatoes, tomato paste, beef or chicken stock, dried oregano, dried rosemary, salt, and pepper. Stir well to combine all ingredients.
7. Bring the mixture to a gentle boil before reducing the heat to low. Cover the pot partially and let it simmer for at least 1 hour. For best results, let it cook for up to 2 hours so that flavors meld beautifully.
8. While the ragu simmers, cook the pappardelle according to package instructions until al dente. Drain and set aside.
9. Once the ragu has cooked down and thickened, taste it and adjust seasoning if necessary.
10. Serve the hot lamb ragu over a bed of pappardelle pasta. Garnish with fresh basil leaves if desired.
This Lamb Ragu with Pappardelle is sure to become a favorite in your household. With its bold flavors and comforting textures, it makes for an ideal meal during cooler months or whenever you crave something hearty and filling. Enjoy making this dish with family or friends; it’s perfect for sharing!
Tips and tricks
When preparing Lamb Ragu with Pappardelle, a few tips can help you achieve the best results. First, choose high-quality lamb for a rich flavor. Opt for shoulder or shank cuts, as they become tender during slow cooking. Always brown the meat well before simmering; this step adds depth to the sauce.
Use fresh herbs like rosemary and thyme for an aromatic touch. Don’t rush the simmering process; allowing the ragu to cook low and slow helps develop complex flavors. For the pappardelle, cook it just until al dente to ensure it holds its shape when combined with the ragu. Lastly, consider adding a splash of red wine for additional richness.
FAQs
What is Lamb Ragu with Pappardelle?
Lamb Ragu with Pappardelle is a traditional Italian dish featuring slow-cooked lamb in a savory sauce served over wide pasta. The ragu is made by simmering lamb with tomatoes, vegetables, and herbs until tender, creating a flavorful meat sauce that complements the pappardelle perfectly.
How long does it take to make Lamb Ragu with Pappardelle?
Preparing Lamb Ragu with Pappardelle typically takes about two hours. This includes time for browning the lamb, cooking the vegetables, and allowing the sauce to simmer for at least one hour to develop its rich flavors. Cooking the pappardelle takes an additional 5-7 minutes.
Can I freeze Lamb Ragu with Pappardelle?
Yes, you can freeze Lamb Ragu with Pappardelle! It’s best to freeze the ragu separately from the cooked pasta to maintain texture. Once cooled, portion the ragu into airtight containers and store it in the freezer for up to three months. When ready to serve, reheat gently on the stove.
This recipe combines rich flavors and comforting textures that will surely impress your family and friends. The savory lamb ragu paired with tender pappardelle creates a delightful meal perfect for any occasion. Enjoy your culinary creation!