Lamb Ragu Pappardelle

5 from 2 votes

A rich, hearty pasta with ground lamb and a thick, tomato-based ragu sauce.

Course dinner, Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 552kcal

Heat olive oil in a Dutch oven or large pot over medium heat.
Sauté onions, carrots, and celery for about 2-3 minutes, just until they are soft and fragrant.
Add the garlic and stir, sautéing for 1 more minute.
Add the tomato paste, stir, and cook together for about 2 minutes, just to slightly caramelize the vegetables.
Add the lamb then season with salt and pepper. Use a wooden spoon or meat chopper to break up the meat and stir with the vegetables. Cook for 5-8 minutes to brown the meat.
Pour in the red wine and deglaze the pot, scraping up any browned bits on the bottom of the pot with the wooden spoon.
Add the beef broth, crushed tomatoes, bay leaves, and thyme sprigs, and stir.
Add about a tablespoon or two of water to the emptied can of crushed tomatoes, swirl it around to catch any remaining tomatoes, and pour into the pot.
Reduce the heat to medium-low and cook on a low simmer for about 25-30 minutes, just until the sauce has thickened. Stir regularly during this time.
In the meantime, add water to a large pot, bring to a boil, and cook pappardelle pasta according to package directions.
When the sauce is done, remove the bay leaves and sprigs of thyme and discard. Serve the sauce over the pasta (or toss the pappardelle into the pot with the sauce) and garnish with chopped fresh parsley and grated parmesan cheese.

Makes approximately 4-6 servings

Storage: store leftovers in an airtight container in the refrigerator for up to 4 days.