Slow-Braised Lamb Ragù with Pappardelle
This Slow-Braised Lamb Ragù with Pappardelle is the definition of cozy, slow-cooked comfort. Tender lamb simmers gently in a rich tomato and red wine sauce until it’s fall-apart soft, then gets tossed with wide ribbons of pappardelle for a dish that feels both rustic and luxurious. Deeply savory, glossy, and full of layered flavor, it’s a perfect weekend pasta for cold nights, dinner guests, or anytime you want something special without anything fussy.
Servings 6 people
Calories 650kcal
Cost $30 for entire recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or heat-safe spatula
- Tongs
- Measuring cups and spoons
- Large pot for boiling pasta
- colander
- Ladle (optional, for pasta water and sauce)
Ingredients
Lamb Ragù
- 2 lbs lamb shoulder or lamb leg cut into large chunks
- 2 tbsp olive oil
- 1 large onion finely diced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 28-oz can crushed tomatoes
- 1 cup beef or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp kosher salt more to taste
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
To Finish
- 1 lb pappardelle pasta
- ½ cup freshly grated Parmesan or Pecorino Romano
- 2 tbsp butter optional, for richness
- Fresh parsley or basil finely chopped
Instructions
Brown the Lamb
- Pat lamb dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb in batches until deeply browned on all sides. Remove and set aside.
Build the Base
- Lower heat to medium. Add onion, carrot, and celery. Cook 8–10 minutes until soft and lightly caramelized.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and brick-red.
Deglaze & Braise
- Pour in red wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Add crushed tomatoes, stock, herbs, bay leaves, and lamb. Bring to a gentle simmer.
Slow Braise
- Cover partially and cook on low heat for 2½–3 hours, stirring occasionally, until lamb is fork-tender and falling apart.
Shred & Reduce
- Remove herb stems and bay leaves. Shred lamb directly in the pot.
- Simmer uncovered 15–20 minutes until thick, glossy, and luxurious.
- Stir in butter if using. Adjust seasoning.
Pasta Time
- Cook pappardelle in well-salted water until al dente. Reserve ½ cup pasta water.
- Toss pasta with ragù, adding pasta water as needed for a silky sauce.
Notes
- Best cut of lamb: Lamb shoulder is ideal because the fat and connective tissue break down into ultra-tender meat. Lamb leg works too, but the sauce will be slightly leaner.
- Don’t rush the braise: Low and slow is essential. If the sauce reduces too quickly, add a splash of stock or water to keep it saucy.
- Wine matters: Use a dry red wine you’d actually drink. If skipping wine, substitute extra stock plus 1 tsp balsamic vinegar.
- Herb control: Rosemary is powerful—remove sprigs promptly once the lamb is tender to avoid bitterness.
- Sauce consistency: The ragù should be thick and glossy, not soupy. Simmer uncovered at the end for maximum richness.
- Salt at the end: Lamb stock and Parmesan add salt—final seasoning should always be adjusted after reducing.
- Pasta pairing: Wide noodles like pappardelle or tagliatelle cling best to the shredded lamb.
- Make-ahead friendly: Flavor improves overnight; refrigerate up to 4 days.
- Freezing: Freeze ragù only (no pasta) in airtight containers for up to 3 months.
- Reheating: Rewarm gently on the stove with a splash of water or stock to loosen the sauce.
✨ Serving Suggestions
- Finish with Parmesan or Pecorino, fresh herbs, and cracked black pepper
- Serve with crusty bread or garlic focaccia
- Pair with a bold red wine (Chianti, Barolo, Syrah)