Indulge your taste buds with the rich and savory flavors of our Lamb Ragu with Pappardelle, a delightful Italian dish that will transport you straight to the heart of Tuscany! Imagine tender ground lamb simmered to perfection in a robust sauce, lovingly paired with wide, silky pappardelle pasta. This recipe is not just a meal; it's an experience that promises to impress your family and friends. With just a little bit of time and love, you can create a culinary masterpiece that will have everyone asking for seconds. Ready to dive into this mouthwatering adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground lamb
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 1 lb pappardelle pasta
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Prepare your ingredients by finely dicing the onion and mincing the garlic. Pat the ground lamb dry with paper towels to ensure proper browning.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, until it's well-browned and develops a deep golden color, approximately 8-10 minutes.
- Reduce heat to medium and add diced onions to the lamb. Sauté until the onions become translucent and soft, about 5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer and reduce by half, which concentrates the flavors.
- Add crushed tomatoes, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce heat to low, cover the pot, and let the ragu simmer slowly for
- 5 to 2 hours, stirring occasionally. The sauce should become rich and thick.
- During the last 15 minutes of cooking, bring a large pot of salted water to a boil for the pappardelle pasta.
- Cook pappardelle according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving a small cup of pasta water in case you need to adjust the sauce consistency.
- Plate the pappardelle and generously ladle the lamb ragu over the pasta.
- Garnish with fresh torn basil leaves and serve immediately while hot.
Tips
- Browning the Lamb: Make sure to pat the ground lamb dry before cooking. This helps achieve a beautiful, deep brown color, which enhances the flavor of your ragu.
- Flavor Depth: Don’t skip the step of scraping the bottom of the pot after adding the red wine. Those browned bits are packed with flavor and will elevate your sauce!
- Simmering Time: The longer you let the ragu simmer, the richer and thicker it will become. If you have the time, aim for the full 2 hours for maximum flavor.
- Pasta Perfection: When cooking your pappardelle, remember to reserve a bit of pasta water. This starchy water can help adjust the sauce’s consistency if it’s too thick.
- Garnish for Freshness: Fresh basil adds a burst of flavor and color to your dish. Tear the leaves by hand just before serving to release their essential oils and enhance the aroma.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
