Lamb Ragù with Pappardelle

Name: Lamb Ragù with Pappardelle
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 1.3 lb lamb; 1 large onion; 1 large carrot; 2 celery stalks; 4 garlic cloves; 1 tsp fennel seeds; 1 tbsp tomato puree; 200 ml white wine; 1 l beef stock; salt & pepper; 1 large bouquet garni; 1/2 cup freshly grated parmigiano reggiano; pappardelle pasta

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
4
Calories
636 kcal
Course
Main Course
Cuisine
Italian

Lamb Ragù with Pappardelle

Stella Pitts

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To warm every corner of your soul you need this slow cooked lamb ragu, with meltingly tender pieces of meat. When stirred through fresh home made egg pasta with fresh pops of peas, it's other worldly! Learn how to make this slow cooked delight at home.

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Ingredients

Servings

2 tbsp olive oil
1.3 lb lamb (leg, shoulder, shanks etc. in one or two large pieces). If you use bone in lamb or shanks make it 1kg/2.2lb. If you used shanks, use them whole.
1 large onion (diced)
1 large carrot (diced)
2 celery stalks (diced)
4 garlic cloves (chopped)
1 tsp fennel seeds
1 tbsp tomato puree
200 ml white wine
1 l beef stock
salt & pepper
1 large bouquet garni (I used 2-3 stems each of fresh thyme, sage, rosemary and oregano)
1/2 cup freshly grated parmigiano reggiano
pappardelle pasta (homemade or store bought, about 3oz/85g per person)

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Instructions

In a large casserole pan with a lid, heat the oil over a moderate heat until hot then add the lamb pieces and cook for 4 minutes on each side turning to brown all the meat well. Remove from the pan.
To the pan, add the onion, carrot and celery. Cook for 4 minutes until soft.
Add the garlic, fennel seeds and season generously with salt and pepper.
Stir in the tomato puree and then pour in the wine. Sizzle for 2-3 minutes to reduce the liquid.
Pour in the beef stock and add the bouquet garni then bring to a boil.
Return the meat to the pan and reduce the heat to low to get a slight simmer.
Cook gently for 2-3 hours (lid on), turning the meat occasionally until it's soft.
Remove from the heat and discard the bouquet garni.
Carefully remove the meat from the pan and place on a large board to cool slightly for 10 minutes.
Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking.
Using a knife and fork, flake the meat into smallish pieces. Discard any fat, gristle or bones.
Return the meat to the pan and stir in the parmigiana reggiano.
Cook your pappardelle and then toss in some of the sauce with a bit of the pasta cooking liquid. Serve.

Nutrition Information

Show Details

Calories 636kcal (32%) Carbohydrates 13g (4%) Protein 35g (70%) Fat 45g (69%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Cholesterol 116mg (39%) Sodium 810mg (34%) Potassium 1030mg (29%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2959IU (59%) Vitamin C 6mg (7%) Calcium 290mg (29%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 636 kcal

% Daily Value*

Calories	636kcal	32%
Carbohydrates	13g	4%
Protein	35g	70%
Fat	45g	69%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	20g	100%
Cholesterol	116mg	39%
Sodium	810mg	34%
Potassium	1030mg	22%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	2959IU	59%
Vitamin C	6mg	7%
Calcium	290mg	29%
Iron	6mg	33%