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: 2 tablespoons olive oil; 2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes; 2 tablespoons all purpose flour; 3 cups chopped leeks (about 3 medium; white and pale green parts only); 1 1/2 cups dry red wine; 2 cups low-salt chicken broth; 2 teaspoons dried oregano; 1 8-ounce package frozen artichoke hearts, thawed; 2 cups frozen peas with pearl onions, thawed; 1 8.8- to 9-ounce package pappardelle or other wide egg noodles; 1/4 cup chopped fresh Italian parsley; Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBhNLqK

Servings: persons

2 tablespoons olive oil
2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
2 tablespoons all purpose flour
3 cups chopped leeks (about 3 medium; white and pale green parts only)
1 1/2 cups dry red wine
2 cups low-salt chicken broth
2 teaspoons dried oregano
1 8-ounce package frozen artichoke hearts, thawed
2 cups frozen peas with pearl onions, thawed
1 8.8- to 9-ounce package pappardelle or other wide egg noodles
1/4 cup chopped fresh Italian parsley
Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBhNLqK

1
Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and saute until browned, about 5 minutes. Add leeks; saute until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes.
2
Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain.
3
Place pasta in large bowl. Spoon ragu over and sprinkle with parsley.
4
Read More http://www.bonappetit.com/recipes/quick-recipes/2010/05/pappardelle_with_lamb_ragu#ixzz2UYBkxui8

1111

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes, 2 tablespoons all purpose flour, 3 cups chopped leeks (about 3 medium; white and pale green parts only), and more.

Yes, Pappardelle With Lamb Ragù falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Pappardelle With Lamb Ragù

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions