Lamb Ragu with Pappardelle
This delicious slow-cooked lamb ragu will become a staple in your kitchen. Simple ingredients, easy to prepare, then allow to cook low and slow until the magic happens. This ragu makes enough for 8 serves, so invite your pals over for dinner or do a Sunday batch cooking session and set yourself up for a week of hearty, nourishing dinners. Serve with pappardelle pasta, polenta, mashed potatoes, or with good quality bread and salad.
Ingredients 19
2 brown onion, peeled and diced
6 cloves garlic, peeled, finely chopped
2 carrots, cut into small pieces
2 stalks celery, cut into small pieces
1.2 kg lamb shoulder, boneless, cut into 10cm chunks
1 1⁄2 tsp salt, divided
1 1⁄2 tsp black pepper, cracked, divided
3 tbsp olive oil
4 tbsp tomato paste
1 cup red wine
2 cups beef stock, 500ml
2 tins diced tomatoes
4 bay leaves
2 sprigs rosemary
1 tsp sugar
1 tsp soy sauce
To Serve
650 g pappardelle
1⁄3 cup parmesan, grated, plus more for serving
1⁄2 bunch parsley, finely chopped, for serving
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 11
Peel and dice the . Peel and finely chop the . Cut and into small pieces and set aside.
Using a sharp knife, roughly cut the into 10cm chunks. Add to a bowl with 1 teaspoon of salt and 1 teaspoon of cracked black pepper and mix to coat well.
In a large heavy based pot with a lid, heat over medium high heat. Add pieces in a single layer to the pot and sear for 3-4 minutes on each side until evenly browned. Transfer to a plate, then repeat until the remaining lamb has been seared.
Turn down the heat to medium-low and add , , and to the pot. Sauté, stirring frequently for 15 minutes until soft and sweet. Add and , and sauté for 3 minutes or until fragrant.
Add and gently scrape any browned bits from the bottom of the pot. This will add more flavour to the ragu. Bring to a simmer and let cook for 2-3 minutes until the liquid has reduced by half.
Add , tins of , , , and remaining 1/2 teaspoon of and . Return the to the pot and bring to a simmer. Put the lid on, reduce heat to low and gently simmer for 1.5 hours
Remove the lid and gently simmer for another hour to hour and a half, or until the is tender and easy to shred, and the sauce is looking thick and rich.
Remove and shred using two forks. Return shredded meat to the pot and mix well. Add , taste, then add more and if needed.
There will be enough ragu to serve 8 people. Serve as much as you need immediately and store remaining ragu in the fridge for up to 5 days or the freezer for up to 3 months.
For The Pasta
Cook enough pasta to suit the number of people you're feeding. 80 grams per person is a good guide. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add and cook according to packet instructions, leaning towards al-dente. Drain pasta, then add back into the pasta pot, spoon over ragu, gently mixing pasta.
Serve immediately with grated and finely chopped .
Clove Kitchen's tips
Make sure you cook this ragu low and slow for best results - the long cooking time and low heat means the lamb meat will be fall-off-the-bone tender. Higher heat will make the lamb tough and dry, so take your time!
Helpful tips
Can I use a different type of meat instead of lamb in this ragu?
What can I use as a substitute for red wine in the recipe?
What pasta should I serve with lamb ragu?
Can I make this recipe in advance? How should I store leftovers?
Rate this recipe
Notes
6
