Pappardelle With Lamb Ragù Recipe

Name: Pappardelle With Lamb Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.

1177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 carrot, finely diced, 1 onion, finely diced, 1 celery rib, finely diced, and more.

Yes, Pappardelle With Lamb Ragù falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Lamb Ragù

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