Best 3 Pappardelle With Lamb RagÙ Recipes

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Indulge in a culinary journey with our exquisite Pappardelle with Lamb Ragù, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish combines the richness of slow-cooked lamb, the tender texture of homemade pappardelle pasta, and a medley of aromatic herbs and spices. As you dive into the depths of this culinary masterpiece, you'll encounter a symphony of textures and flavors, from the melt-in-your-mouth lamb to the toothsome pasta, all enveloped in a velvety sauce that's both robust and elegant. This article offers a comprehensive guide to crafting this delectable dish, with step-by-step instructions and insightful tips to ensure success in your kitchen. Complement your culinary experience with our curated collection of additional recipes, including a refreshing Heirloom Tomato Salad that adds a burst of color and acidity to the meal, and a decadent Chocolate Budino for a sweet and satisfying finish. Embark on this culinary adventure and let your taste buds savor the magic of Pappardelle with Lamb Ragù, a dish that will leave you craving for more.

Let's cook with our recipes!

LAMB RAGU WITH MINT



Lamb Ragu with Mint image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU



Jamie Oliver's Pappardelle With Beef Ragu image

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

1 3/4 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  • Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
  • Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
  • Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
  • To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams

PAPPARDELLE WITH LAMB RAGù



Pappardelle With Lamb Ragù image

From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

Provided by MarraMamba

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 lbs ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt & freshly ground black pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 1/4 cups chicken stock or 1 1/4 cups low-sodium broth
3/4 lb pappardelle pasta
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Steps:

  • In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Nutrition Facts : Calories 750.1, Fat 41.2, SaturatedFat 16.6, Cholesterol 105, Sodium 490.8, Carbohydrate 58.4, Fiber 5, Sugar 8.6, Protein 32.7

Tips:

  • Choosing the Right Lamb: Opt for high-quality, fresh lamb for the best flavor and texture. Leg of lamb or lamb shoulder are great options.
  • Preparing the Lamb: Trim excess fat from the lamb and cut it into small, bite-sized pieces. Season generously with salt and pepper.
  • Browning the Lamb: In a large pot or Dutch oven over medium-high heat, brown the lamb in batches until golden brown on all sides. This step adds depth of flavor and color to the dish.
  • Cooking the Ragù: Once the lamb is browned, add chopped vegetables (such as onions, carrots, celery, and garlic) and cook until softened. Deglaze the pot with red wine and let it simmer to reduce. Then, add crushed tomatoes, herbs, and spices. Simmer for at least 1 hour, or until the lamb is fall-apart tender.
  • Making the Pappardelle: If using fresh pasta, cook it according to the package instructions. If using dried pasta, boil it in salted water until al dente.
  • Combining the Ragù and Pappardelle: Once the pasta is cooked, drain it and add it to the pot with the lamb ragù. Toss to combine until the pasta is evenly coated with the sauce.
  • Serving Suggestions: Garnish the pappardelle with grated Parmesan cheese, fresh basil or parsley, and a drizzle of olive oil. Serve immediately.

Conclusion:

This hearty and flavorful pappardelle with lamb ragù is a delightful dish that showcases the rich flavors of lamb and the rustic charm of Italian cuisine. With its tender lamb, aromatic ragù, and perfectly cooked pasta, this dish is sure to impress your family and friends. Whether you're a seasoned cook or just starting out, this recipe provides all the necessary guidance and tips to create a memorable and satisfying meal.

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