Rich and meaty lamb ragu pappardelle is the ultimate Italian comfort food! Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, & hardy herbs, yielding an intensely flavorful lamb ragu sauce perfectly paired with pappardelle, gnocchi, polenta, or any pasta you love! Stovetop, oven, slow cooker, & instant pot directions are provided.
Also Read: Saffron risotto
Lamb ragu pappardelle
Course: MainCuisine: ItalianDifficulty: Easy4
servings20
minutes2
hours1117
kcalCheck out this melt-in-the-mouth pappardelle with indulgent lamb ragu. The easy yet impressive recipe comes from Italian restaurant Bancone in Covent Garden.
Ingredients
- PASTA
500g 00 pasta flour, plus extra for dusting
a pinch fine sea salt
4 large eggs
2 egg yolks
- LAMB RAGU
2 handfuls rosemary, leaves picked
2 cloves garlic, peeled
4 anchovy fillets in olive oil
150ml condimento morbido or white balsamic vinegar
1kg lamb neck on the bone
2 tbsp plain flour
3 tbsp vegetable oil
a splash white wine
- 500ml chicken stock
3 tbsp extra-virgin olive oil
Directions
- Put the 00 flour in a mound on a clean worksurface, make a well in the centre and sprinkle in the salt. Add the eggs and yolks, then use your fingers in a swirling motion to incorporate the eggs into the flour – it should form a crumb-like mixture. Bring this together using the palms of your hands to make a firm dough, then knead for 10 minutes until smooth. Wrap in clingfilm, then chill for at least 1 hour. Remove from the fridge 1 hour before use.
- Put the rosemary, garlic, anchovy fillets and vinegar into a food processor and blitz to a green sauce.
- Season the lamb neck well and dust with the flour. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Put the lamb neck back in along with the green sauce and top up with chicken stock to just cover. Bring to the boil, then turn down to the lowest heat and gently simmer for 3 hours.
- Put the pasta through a pasta machine – starting from the widest setting, to the penultimate setting – it should be the thickness of a 5p piece. Lightly dust a clean worksurface with flour and lay the pasta sheet out. Using a sharp knife, cut the pasta widthways into 3cm-wide ribbons. Dust lightly with flour and set aside.
- The lamb should now be falling off the bone. Remove from the pan and reduce the sauce until thickened. Use two forks to shred the meat, being wary of small bones, then tip the meat back into the sauce. Keep warm.
- Cook the papardelle in a large pan of boiling salted water for 2-3 minutes or until al dente. Use tongs to tip the pasta into the sauce, add the olive oil and enough pasta cooking water to coat, then serve.
