This hearty lamb ragù with pappardelle is the ultimate Italian comfort food. The sauce packs immense flavor while the ricotta adds a fluffy finish. Topping the dish with fresh spring herbs seals the deal.
Ragù for you?
It’s a term you have probably seen on many an Italian restaurant menu, but what exactly is ragù. Essentially, it is a food style used to describe slowly cooked meat sauce. It can be made with beef or pork and is usually slow-cooked with tomatoes and other veggies.
While some people swear by a long, slow simmer that can take up to 1 or 2 hours, this speedy version does not disappoint. It helps using ground meat for this quick recipe, as you don’t need to braise the lamb in a Dutch oven or crockpot.
Spot the recipe below, and let me know what you think in the comments!
⟶ the recipe
lamb ragù with ricotta & pappardelle
ingredients
16 ounce package of ground lamb
1 pound mixed mushrooms, chopped
1 yellow onion, chopped
2 cloves of garlic, minced
1 tablespoon tomato paste
¼ cup light-bodied red wine (like pinot noir or merlot)
1 15-ounce can of diced tomatoes
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
½ cup ricotta cheese
8 ounces of pappardelle pasta
A few sprigs of fresh basil
A pinch each of salt and pepper
Prep time
10 minutes
Cook time
25 minutes
Total time
35 minutes
4 servings
instructions
Place a large pot of salted water on the stove, and bring to a boil.
Meanwhile, heat some olive oil in a large skillet over medium heat. Add onion and garlic, and cook until fragrant, about 3 minutes.
Add the lamb, and cook, breaking it into small pieces, until completely brown. Add the mushrooms, herbs, salt, and pepper. Cook, stirring occasionally until the onions have softened and browned, about 5 minutes.
Make a hole in the center, and add tomato sauce, stirring until caramelized, about 1 minute. Stir in the wine and tomatoes, and simmer, uncovered, for about 15 minutes, allowing the liquid to reduce slightly.
Cook pasta in the boiling water until al dente. Using tongs, transfer the noodles to the skillet. Add a couple spoonfuls of pasta water to make the meat mixture more saucy. Stir everything in the skillet until pasta is coated.
Serve pasta with a dollop of ricotta cheese and fresh basil leaves.
⟶ store it
- The ragù can be refrigerated in a tightly sealed container for up to 5 days
- Freeze for up to one month
