Lamb Ragu Pappardelle – A Comforting Dinner Recipe
This Lamb Ragu Pappardelle is the ultimate comfort food—rich, savory, and slow-cooked to perfection.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 pounds ground lamb
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 12 oz pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Chopped parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 8 minutes.
- Add garlic and sauté for 1 minute. Stir in ground lamb and cook until browned, breaking it apart with a spoon.
- Add tomato paste and cook for another 2 minutes. Pour in red wine and simmer for 3–4 minutes.
- Stir in crushed tomatoes, oregano, thyme, bay leaf, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover partially, and cook for 1.5 to 2 hours, stirring occasionally.
- Cook pappardelle according to package instructions. Drain and toss with the ragu.
- Serve hot, topped with Parmesan and parsley if desired.