5 from 12 votes
Fiery Lamb Ragu on Parpadelle
Fiery Lamb Ragu on Pappardelle combines tender lamb cubes, a mix of aromatic vegetables, and rich tomato sauce enhanced with oregano, thyme, and crushed red chili flakes. This robust ragu simmers to develop deep flavors that coat wide ribbons of al dente pappardelle pasta, creating a hearty and satisfying meal with a spicy kick. Parmesan cheese finishes the dish with a sharp, salty touch.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
serves
Calories:
563 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 serves
Amount Per Serving
Calories 563
% 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.