Savory Lamb Ragu with Pappardelle Pasta

This Savory Lamb Ragu with pappardelle pasta It is the best homemade comfort-city dinner. The lamb on the tender ground is simmer in a rich, abundant, so wise tomato sauce, served on perfectly cooked pappardelle tapes, then seasoned with ricotta and Parmesan!

I know we haven’t grown up by eating a lot of lamb. It was expensive, not familiar and rare compared to other types of meat. As my passion for the carnivorous girl grows, my knowledge of other sources of protein is also. Lamb is one of those proteins.

Now I will always love a beef hamburger, but once I had an incredible lamb hamburger that really put things in perspective. Since then, my goal has been to develop All The best lamb recipes: perfect lamb fold, cumin spiced lamb meatballs, curcuma ground lamb and eggs and more.

This easy recipe ragu with lamb with pappardelle pasta is now one of my favorite ways to enjoy the lamb. It is a low and slow type of meal that is warm, comforting and full of so many layers of tenderly ground lamb flavor, porcini mushrooms and beautiful beautiful mushrooms, fresh herbs and spices and a perfect home made tomato sauce.

What is lamb ragu?

Ragu is the Italian word for meat sauce. It describes a rich, tasty, thick and tomato meat sauce. It is traditionally served on pappardelle, gnocchi or polenta pasta. A good example of ragù sauce and what you have most likely heard of is Bolognese, which is usually made with beef.

While the grin sauce can be made with any type of meat, the favorite meat in this recipe is the ground lamb … and it is so good! It is the classic Italian cuisine to its best for this easy recipe.

This lamb ragu looks like an old world comfort. The perfect cozy meal to sip a glass of red wine and enjoy the best lamb lamb sauce over the top of the pasta al dente.

What do you need to make this recipe

• Dried porcini mushrooms and boiling water – You will use boiling water to rehydrate mushrooms.
• Olive oil – used to brown the lamb.
• Lamb – You will need 2 kilos of ground lamb for this recipe.
• Salt and pepper – We use Kosher and freshly ground black pepper salt and black pepper
• Onion, carrot and celery – The classic vegetarian trio used to add color, consistency and flavor.
• Baby Portabella funghis
• Garlic, cumin, cardamom, rosemary, thyme and chilli – A simple mixture of herbs and spices that give ragù sauce so so sweet, spicy and earth.
• Bay leaf
• Tomato meal, red wine, soy sauce, canned tomatoes and cubes, beef broth – It constitutes the sweet, spicy and tasty tomato sauce.
• Pappardelle noodles – These are a classic but you can use whatever your favorite pasta.
• Fresh Ricotta and Parmesan – You can never make a mistake with the cheese to finish everything.

How to prepare the lamb ragu with pappardelle pasta

Prepare mushrooms: Pour the boiling water over the dry porcini mushrooms and let them rehydrate. Filter the liquid, reserve the liquid and dry the mushrooms. Chop and mix with the baby bellas.

Brown the lamb: Heat the oil in a large Dutch oven or a heavy bottom pot over medium-high heat. Add the minced meat, season with salt and pepper and brown for 5-7 minutes breaking the lamb in small pieces to brown uniformly.

Add the vegetables: At the lamb, add the onions, carrots and celery together with mushrooms. Cook until the vegetables are softened, then mix garlic, cumin, cardamom, rosemary, thyme and pepper flakes.

Make the sauce: Add the tomato paste to the vegetable mixture and cook for 2 minutes. Add the red wine, scraping the brown pieces, then mix the soy sauce, the reserved porcini liquid and diced tomatoes with juices. Add the beef broth, then bring to a light boil. Reduce over low heat and cook for 30-45 minutes.

Cook the pasta and serve: Prepare the pasta in a large pot of salted water based on the packaging of the package, download and rinse, then mix with olive oil. Serve seasoned with the ragu sauce and cover with ricotta, salt, pepper and Parmesan.

What is the best pasta to serve with lamb ragu?

Traditionally, lamb ragu is served with noodles pappardelle, which are long, wide and dishes, similar to egg noodles. Sometimes you see them with a ruffled or “shaken” edge. They are about twice wider than the noodles of fettuccine and are particularly suitable for transporting the thick and rich Suggia Sauce. They are the perfect pasta to make the best recipe of lamb.

If you can’t find Noodles Pappardelle, then I recommend the butterflies noodles (Aka Bowtie). They are not so long but benefit that they are dishes and wide so that they can support ragu similarly.

If you don’t have pappardelle or butterflies, don’t worry. This sauce is still delicious served by any Italian carbohydrates. Try the sauce on gnocchi, polenta or any other pasta you have at hand. Spaghetti, fettuccina and linguine are also all excellent options.

Serve suggestions

I only recommend combining the sauce and pasta in single portions so that the noodles do not match. Just accumulate a generous help of pasta on your plate, spoon on a ladle of ragu sauce, complete it with cheese and devour.

I love to serve the lamb ragu with a crunchy side Rustic rustic garlic breadA simple side salad with Italian seasoning or a pile of roasted vegetables.

How to store

Remaining lamb sauce It will last in an airtight container in the refrigerator for 3-4 days or in the freezer for a maximum of 3 months. When you are ready to serve, Defrost in the refrigerator if frozen, then microwave or hot on the stove until he warmed up.

Remaining cooked pasta It will last in an airtight container in the refrigerator for a maximum of 5 days. I don’t recommend freezing it because the plot will not be the same when it is defrosted. Also, mounting a new lot of pasta could not be easier!

Other recipes of lamb that you will love

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