Name: Lamb Ragu with Pappardelle
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Cuisine: Italian
Ingredients: 2 pounds ground lamb.; 3 tablespoons olive oil.; 1 brown onion.; 1 celery stalk.; 1 carrot.; 3 tablespoons tomato paste.; 1 1/2 cups red wine.; 2 bay leaves.; 2 rosemary sprigs.; 4 thyme sprigs.; 4 cups chicken stock.; 28 ounces diced tomatoes.; 7 ounces pappardelle pasta.; Parmesan for serving.

A bowl of pappardelle pasta topped with a savory meat sauce and garnished with fresh thyme. | recipesbyclare.com

Let me share my absolute favorite comfort dish that always has everyone coming back for seconds my Lamb Ragu with Pappardelle. The way the tender lamb mingles with that rich tomato sauce and those silky pasta ribbons is pure magic. It's become my go to recipe for special dinners or when I need some cozy comfort food.

Why You'll Love This

This isn't just any pasta dish. After years of tweaking I've perfected this ragu that's rich complex and absolutely melt in your mouth tender. The best part? It's actually pretty simple to make and the slow cooking does all the work for you.

What You'll Need

Lamb Mince: 1kg for that rich flavor I use good quality.
The Base: Onion carrot celery garlic my flavor foundation.
Fresh Herbs: Rosemary thyme bay leaves they make all the difference.
The Sauce: Tomatoes paste wine stock builds such depth.
Good Olive Oil: Don't skimp here it matters.

Let's Make It

Start with the Lamb: Get your pot nice and hot brown that lamb until golden.
Build the Base: Cook those veggies until soft and fragrant.
Wine Time: Pour in that wine scrape up all those tasty bits.
Low and Slow: Add everything else let it simmer away to perfection.
The Finish: Toss with pasta finish with parmesan heaven.

Perfect Pasta Partner

Those wide pappardelle noodles are just made for this sauce. They catch every bit of that rich ragu. I always make sure to cook them just until al dente they'll finish cooking in the sauce.

A bowl of pappardelle pasta topped with a hearty meat sauce, diced carrots, and garnished with fresh herbs and grated cheese. | recipesbyclare.com

How to Serve

I love keeping it simple with just a generous shower of freshly grated parmesan and maybe a sprig of thyme. Don't forget some crusty bread for soaking up that amazing sauce. A glass of good red wine makes it perfect.

Save Some For Later

This ragu actually gets better the next day. I store it in the fridge for up to 4 days and just reheat it gently when we want more. Sometimes I make a double batch just to freeze some it's like having a fancy dinner ready to go.

A pile of fresh pasta sits on a dark surface dusted with flour, with a bowl of additional pasta in the background. | recipesbyclare.com

Make It Ahead

When I'm hosting dinner parties I always make the ragu a day ahead. Not only does it take the stress out of entertaining but the flavors develop even more overnight. Just reheat and cook fresh pasta when guests arrive.

Feed a Crowd

This recipe feeds 6 people generously but I often double it for bigger gatherings. Everyone loves gathering around a big pot of ragu. I serve it with different sides like roasted vegetables or a bright salad to balance the richness.

Special Moments

There's something about this dish that just brings people together. Maybe it's the slow cooking process or how the kitchen fills with those amazing aromas. It's become our special occasion meal the one everyone requests for birthdays and celebrations.

A close-up view of a pot filled with thick, rich chili containing ground meat, diced carrots, and red bell peppers. | recipesbyclare.com

Let's Talk About Lamb

I always look for good quality lamb mince for this recipe it makes such a difference in the final dish. If you can't find mince you can use diced lamb shoulder just cut it nice and small. The flavor is amazing either way.

Secret Flavor Boosters

Sometimes I add a splash of balsamic vinegar toward the end or a tiny pinch of sugar to balance the tomatoes. And that red wine isn't just for drinking it adds such amazing depth to the sauce. I use whatever dry red I have on hand.

Make It Pretty

For dinner parties I love finishing the dish with fresh herbs maybe some chili flakes for color and a drizzle of really good olive oil. People eat with their eyes first and these little touches make it look as special as it tastes.

More Ways to Enjoy

Don't think this ragu is just for pasta. I use leftovers in lasagna layer it into a shepherd's pie or stuff it into peppers. Once you have this sauce in your fridge the possibilities are endless.

Getting the Right Consistency

The sauce should be thick enough to coat the pasta beautifully. If it's too thin just let it simmer uncovered a bit longer. Too thick? Add a splash of that reserved pasta water. You'll know it's perfect when it hugs every strand of pasta.

A bowl of pappardelle pasta topped with a hearty meat sauce, carrots, and garnished with thyme and grated cheese. | recipesbyclare.com

Frequently Asked Questions

→ Can I make this ahead?: The ragu actually improves with time. Make up to 3 days ahead and reheat gently. Just cook pasta fresh when serving.
→ What wine works best?: Use a full-bodied red wine like Chianti or Cabernet. The wine adds richness, so choose one you'd drink.
→ Can I freeze the ragu?: The sauce freezes well for up to 3 months. Thaw overnight and reheat gently. Make fresh pasta when serving.
→ What can I substitute for pappardelle?: Any wide pasta works well - try fettuccine or tagliatelle. The thick sauce needs substantial pasta to hold it.

Conclusion

Classic Italian lamb ragu is a hearty, flavorful dish that combines tender, slow-cooked lamb with rich wine-based sauce over thick pappardelle pasta. This restaurant-style recipe brings authentic Italian flavors to your home kitchen.

Lamb Ragu with Pappardelle