Slow-Braised Lamb Ragu with Pappardelle

Tender shredded lamb and a rosemary-scented tomato sauce are tossed with broad pappardelle ribbons and sharp Pecorino for a deeply savory pasta supper.

210 min

6 servings

Wide pappardelle ribbons coated in rich lamb ragu and finished with grated Pecorino and parsley in a shallow bowl.

Ingredients

2 1/2 lb boneless lamb shoulder, cut into 2-inch pieces

2 tsp kosher salt, divided

1 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1 large yellow onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

4 garlic cloves, minced

3 tbsp tomato paste

1 can (28 oz) crushed tomatoes

2 cups low-sodium beef stock

2 fresh rosemary sprigs

1 dried bay leaf

1 lb dried pappardelle

3/4 cup finely grated Pecorino Romano, divided

1/4 cup chopped fresh flat-leaf parsley

Equipment

Large Dutch oven · Large pasta pot · Tongs · Two forks · Fine grater

Make ahead or freeze

Cool the ragu without pasta, refrigerate up to 3 days, or freeze airtight up to 3 months. Thaw overnight and reheat gently before cooking pasta.

Toss, do not top

Finish the pasta in the ragu with starchy water so the sauce emulsifies and clings to every ribbon.

Brown the lamb

01. Pat the lamb dry and season with 1 1/2 tsp salt and pepper; a dry surface builds a better crust.

02. Brown the lamb in olive oil in uncrowded batches until deeply colored on at least two sides, then transfer it to a plate.

Build the braise

03. Cook onion, carrots, celery, and remaining salt until soft and lightly golden, about 10 minutes.

04. Cook garlic and tomato paste until fragrant and brick red, allowing the paste to begin sticking before adding liquid.

05. Add wine and reduce by half; for the alcohol-free branch, use 1 cup stock plus 1 tbsp balsamic instead. Scrape up the browned fond either way.

Braise and reduce

06. Add lamb, crushed tomatoes, 2 cups stock, rosemary, and bay. Cover and simmer gently for 2 hours, until the meat pulls apart easily.

07. Discard the herbs, shred the lamb, and simmer uncovered about 20 minutes, until the sauce clings to the meat.

Coat the pasta

08. Cook pappardelle just shy of al dente and reserve 1 1/2 cups pasta water before draining.

09. Toss pasta with ragu and 3/4 cup pasta water until glossy, adding more water as needed so every ribbon stays coated.

10. Off heat, toss with 1/2 cup Pecorino and parsley, then divide among bowls and top with the remaining cheese.