Pappardelle with Lamb Ragu

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Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint. Easy Way Use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.


3 tablespoons extra-virgin olive oil

1 carrot, finely diced

1 onion, finely diced

1 celery rib, finely diced

1 1/2 pounds ground lamb

2 teaspoons ground coriander

1 teaspoon ground fennel seeds

1/2 teaspoon ground cumin

1 teaspoon chopped rosemary

1 teaspoon chopped thyme

Salt and freshly ground pepper

1 tablespoon tomato paste

1/2 cup dry red wine

One 28-ounce can diced tomatoes

1 1/4 cups chicken stock or low-sodium broth

3/4 pound pappardelle

1 tablespoon unsalted butter

3/4 cup fresh ricotta cheese

2 tablespoons chopped mint


Step 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.

Step 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.

Rating: 5