Lamb Ragu with Pappardelle
By Alli BerkeyPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound ground lamb 1 onion, chopped fine2 carrots, peeled and chopped fine4 garlic cloves, sliced thin1 ½ teaspoons ground fennel 1 teaspoon dried oregano ½ teaspoon table salt, plus salt for cooking pasta½ teaspoon pepper 1 (28-ounce) can crushed tomatoes 1 pound pappardelle ½ cup torn fresh basil
Before You Begin
Serve with grated Parmesan cheese. You can substitute tagliatelle for the pappardelle, if desired.
Instructions
- Combine lamb, onion, carrots, garlic, fennel, oregano, salt, and pepper in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat is cooked through and carrots are tender, about 8 minutes. Stir in tomatoes and reduce heat to medium. Cook, covered, until sauce has thickened slightly, about 15 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Add sauce and ¼ cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Stir in basil and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 pound ground lamb
1 onion, chopped fine
2 carrots, peeled and chopped fine
4 garlic cloves, sliced thin
1 ½ teaspoons ground fennel
1 teaspoon dried oregano
½ teaspoon table salt, plus salt for cooking pasta
½ teaspoon pepper
1 (28-ounce) can crushed tomatoes
1 pound pappardelle
½ cup torn fresh basil
Ingredients
1 pound ground lamb
1 onion, chopped fine
2 carrots, peeled and chopped fine
4 garlic cloves, sliced thin
1 ½ teaspoons ground fennel
1 teaspoon dried oregano
½ teaspoon table salt, plus salt for cooking pasta
½ teaspoon pepper
1 (28-ounce) can crushed tomatoes
1 pound pappardelle
½ cup torn fresh basil
Ingredients
1 pound ground lamb
1 onion, chopped fine
2 carrots, peeled and chopped fine
4 garlic cloves, sliced thin
1 ½ teaspoons ground fennel
1 teaspoon dried oregano
½ teaspoon table salt, plus salt for cooking pasta
½ teaspoon pepper
1 (28-ounce) can crushed tomatoes
1 pound pappardelle
½ cup torn fresh basil
Why This Recipe Works
Using a wider pasta such as pappardelle allows for more sauce to cling to each noodle.
Before You Begin
Serve with grated Parmesan cheese. You can substitute tagliatelle for the pappardelle, if desired.
Instructions
- Combine lamb, onion, carrots, garlic, fennel, oregano, salt, and pepper in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with wooden spoon, until meat is cooked through and carrots are tender, about 8 minutes. Stir in tomatoes and reduce heat to medium. Cook, covered, until sauce has thickened slightly, about 15 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Add sauce and ¼ cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Stir in basil and season with salt and pepper to taste. Serve.
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