Dive into Comfort: Slow-Braised Lamb Ragu with Wide Ribbon Pappardelle

This recipe creates a slow-braised lamb ragu, a rich and flavorful Italian meat sauce, perfect for a cozy winter dinner. The tender lamb is simmered with vegetables, herbs, and red wine until melt-in-your-mouth delicious. Pappardelle, a wide ribbon pasta, provides the perfect vessel for scooping up every bit of the delectable sauce.

Ingredients:

For the Ragu:

2 tablespoons olive oil

1 pound boneless, skinless lamb shoulder, cut into 1-inch cubes

1 medium onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional)

1 cup dry red wine

1 (28-ounce) can crushed tomatoes

4 cups chicken broth

Salt and freshly ground black pepper, to taste

For the Pappardelle:

1 pound dried pappardelle pasta

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish (optional)

Instructions:

Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook, stirring occasionally, until browned on all sides.

Using a slotted spoon, transfer the lamb to a plate. Reduce heat to medium and add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened.

Stir in the garlic, oregano, thyme, and red pepper flakes (if using). Cook for an additional minute, until fragrant.

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook for a few minutes, allowing the alcohol to slightly reduce.

Add the crushed tomatoes, chicken broth, and reserved lamb back to the pot. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low and cover. Simmer for 1 1/2 - 2 hours, or until the lamb is very tender and falling off the bone.

While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, until al dente.

Drain the pasta and return it to the pot. Add the lamb ragu and toss to coat. Divide the pasta and sauce between bowls and garnish with grated Parmesan cheese and fresh parsley, if desired.

Tips:

For a richer sauce, stir in a tablespoon of unsalted butter at the end.

You can substitute ground lamb for the lamb shoulder in this recipe. However, the cubed lamb shoulder will provide a more flavorful and textural experience.

Enjoy this heartwarming Lamb Ragu with Pappardelle and let the delicious flavors chase away the winter chill!