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Lamb Ragout With Pappardelle Recipe

Lamb ragout with pappardelle

Preparation time
10 minutes
Cooking time
120 minutes


  • ¼ cup (60ml) extra virgin olive oil
  • ½ 750g boneless lamb leg or shoulder, cut into 2cm dice
  • 2 brown onions, finely chopped
  • ½ 100g prosciutto, pancetta or bacon, finely diced
  • ½ 2 carrots, finely chopped
  • ½ 2 stalks celery, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon (20ml) tomato paste
  • 1 cup (250ml) red wine
  • 1 cup (250ml) beef stock
  • 6 thyme sprigs
  • 6 sage leaves
  • 400-500g dried pappardelle
  • Salt and freshly ground black pepper to taste
  • Sage leaves, fried in butter, (optional) to garnish
  • Shaved parmesan or pecorino, to serve
  • 2 small red chillies, deseeded and chopped (optional)


  1. Heat 2 tablespoons oil in a large heavy-based pan over medium high heat. Add lamb. Cook for five minutes, stirring often until browned all over. Remove to a bowl with a slotted spoon and reserve.
  2. Reduce heat to medium-low, add 1 tablespoon olive oil to pan juices then add onions, prosciutto, carrots and celery. Cook, stirring occasionally for 3 minutes then add garlic. Continue to cook, stirring occasionally until the onion has softened but not browned.
  3. Increase heat, return lamb to the pan and stir in tomato paste, wine, stock, 1 cup water and herbs. Season to taste with salt and pepper, bring to the boil, reduce to a simmer and cook for 1½ to 2 hours, stirring from time to time, until lamb is very tender and cooking liquid is reduced. Remove lamb using a slotted spoon and cool slightly. Using two forks, shred lamb. Return to the cooking liquid and vegetables.
  4. Meanwhile, cook pappardelle according to packet directions. Drain. To serve, top pasta with lamb ragu, sage leaves, parmesan and chilli.
Preparation time
10 minutes
Cooking time
120 minutes


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