Slow Cooked Lamb Ragu With Pappardelle (Printable)
Tender braised lamb in rich tomato sauce over wide pasta ribbons
# What You Need:
→ Lamb
01 - 2 lbs boneless lamb shoulder, trimmed and cut into 2-inch pieces
02 - 1 tsp salt
03 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 2 tbsp olive oil
05 - 1 large onion, finely chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 1 sprig fresh rosemary
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
→ Liquids
12 - 1 cup dry red wine
13 - 1 can (28 oz) crushed tomatoes
14 - 1 cup low-sodium beef or chicken broth
→ Pasta
15 - 1 lb pappardelle pasta
→ To Serve
16 - Freshly grated Parmigiano-Reggiano cheese
17 - Chopped fresh parsley (optional)
# How To Make It:
01 - Pat the lamb pieces dry with paper towels. Season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb in batches, ensuring all sides develop a deep sear. Transfer browned lamb to a plate.
03 - In the same pot, add onion, carrots, and celery. Cook for 6–8 minutes until softened, stirring occasionally. Add garlic and cook for 1 minute more until fragrant.
04 - Return the lamb to the pot. Add rosemary, thyme, and bay leaf. Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
05 - Add crushed tomatoes and broth. Stir well and bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 2½ to 3 hours, stirring occasionally, until the lamb is very tender and the sauce has thickened. Remove herbs and shred lamb into the sauce using two forks. Adjust seasoning if needed.
07 - About 20 minutes before the ragu is ready, cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving some pasta water.
08 - Toss the pappardelle with the lamb ragu, adding reserved pasta water if needed to loosen the sauce. Serve hot, topped with grated Parmigiano-Reggiano and fresh parsley if desired.
# Expert Tips:
01 -
- Lamb shoulder becomes meltingly tender after hours of slow cooking, creating that restaurant-quality texture that feels like a special occasion
- The sauce develops deep complexity while practically cooking itself, leaving you free to enjoy your evening
02 -
- Overcrowding the pot when searing lamb will steam it instead of brown it, so work in batches and give each piece space
- The sauce is done when it coats the back of a spoon and the lamb shreds with zero resistance
03 -
- Shred the lamb directly in the pot so those rendered fats stay right where they belong
- Taste and adjust seasoning after the long simmer, as reduction concentrates salt