Fiery Lamb Ragu on Parpadelle
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 serves
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Calories
563 kcal
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Course
Main Course
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Cuisine
Italian
Fiery Lamb Ragu on Parpadelle
Description
Fiery Lamb Ragu on Pappardelle starts by sautéing onion, carrot, and garlic to form a savory base. Cubed lamb steak is browned to seal in juices before adding ripe tomatoes, herbs, and chili flakes, which bring heat and complexity. The sauce is enriched with tomato passata, paste, red wine, and vegetable stock powder, then simmered until lamb is tender and the sauce thickens. The ragu is served over cooked pappardelle, tossed with sauce to integrate flavors, and topped with Parmesan cheese for a salty contrast. This dish provides a spicy, meaty sauce with a rich texture that pairs well with the wide pasta for balanced bites.
The warmth and spice of the chili flakes make this ragu suitable for those who appreciate a bold flavor. It can be served as a main dish for lunch or dinner, ideally accompanied by a robust red wine such as Chianti to complement the richness. Adding a slice of cheesy garlic bread enhances the meal by providing a crunchy and cheesy element alongside the saucy pasta.
For best results, adjust seasoning to taste during simmering and maintain a low heat to gently tenderize the lamb without drying it. Incorporate some sauce into the pasta just before serving to ensure the noodles absorb flavor without becoming soggy.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion finely chopped
- 1 medium carrot peeled and chopped
- 3 cloves garlic crushed
- 24 oz Lamb steak diced into 1 ½-inch cubed pieces
- 2 large tomatoes chopped, ripe
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- 1 teaspoon crushed red chili flakes
- 24 oz passata or marinara/tomato sauce for U.S readers, Italian, bottle of
- 2 tablespoons tomato paste
- ⅓ cup red wine
- 1 tablespoon vegetable stock powder or beef
- 1 pinch salt sea salt
- ½ cup water
- 1 lb pappardelle pasta packet
- Parmesan Cheese to serve
Instructions
- Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
- Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
- Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
- While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
- Serve with the lamb sauce and Parmesan cheese.
Notes
- This ragu pairs well with a glass of Chianti or other red wine to balance the spicy and rich flavors.
- Serving with cheesy garlic bread adds a complementary crunchy and savory side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 138mg | 46% |
| Sodium | 408mg | 17% |
| Potassium | 1.3mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3.019IU | 0% |
| Vitamin C | 24mg | 27% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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