Imagine a dish so rich, so tender, and so deeply satisfying that it transforms an ordinary dinner into an extraordinary culinary experience. Our Slow Cooked Lamb Ragu and Pappardelle Pasta is not just a meal—it's a journey through Italian countryside flavors that will transport your taste buds to a rustic kitchen in Tuscany. With melt-in-your-mouth lamb slow-cooked to perfection and ribbons of silky pappardelle pasta, this recipe promises to be the showstopper that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 2 tsp dried oregano
- 1 lb pappardelle pasta
- Parmesan cheese for serving
Instructions
- Pat the lamb shoulder chunks dry with paper towels and season generously with salt and black pepper.
- Heat a large Dutch oven over medium-high heat and add olive oil. Brown the lamb chunks in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same Dutch oven, add diced onions, carrots, and celery. Sauté until vegetables are softened and begin to caramelize, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Pour in red wine to deglaze the pan, scraping up all the flavorful brown bits from the bottom of the pot.
- Return lamb chunks to the pot and add crushed tomatoes, dried oregano, and an additional pinch of salt and pepper.
- Cover the Dutch oven and transfer to a preheated oven at 325°F (165°C). Slow cook for 5-6 hours, stirring occasionally, until lamb is extremely tender and falling apart.
- About 20 minutes before serving, cook pappardelle pasta in salted boiling water according to package instructions until al dente.
- Shred the lamb in the sauce using two forks, ensuring meat is well incorporated.
- Drain pasta and toss with the lamb ragu, ensuring each noodle is generously coated.
- Serve hot, garnished with freshly grated Parmesan cheese and optional chopped fresh parsley.
Tips
- Choose the Right Cut: Use lamb shoulder for its perfect balance of meat and fat, which ensures maximum tenderness and flavor.
- Patience is Key: Don't rush the slow cooking process. Low and slow is the secret to breaking down tough meat fibers and developing deep, complex flavors.
- Browning Matters: Take time to properly brown the lamb chunks. This step builds a rich, caramelized foundation for your ragu.
- Wine Selection: Use a robust red wine like Chianti or Cabernet Sauvignon to enhance the meat's richness.
- Check Liquid Levels: If the ragu seems too dry during cooking, add a splash of beef broth or water to maintain moisture.
- Make Ahead Friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
- Pasta Perfection: Cook pappardelle just before serving to ensure it remains al dente and doesn't become mushy when mixed with the ragu.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 45g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 140mg
