Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Lamb ragout with pappardelle Food Lamb ragout with pappardelle Preparation time 10 minutes Cooking time 120 minutes Serves 4 INGREDIENTS ¼ cup (60ml) 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) METHOD 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. 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. 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. Meanwhile, cook pappardelle according to packet directions. Drain. To serve, top pasta with lamb ragu, sage leaves, parmesan and chilli. Food Preparation time 10 minutes Cooking time 120 minutes Serves 4 SHARE You might also like Food Braised quails with lemon, honey and marjoram Food Lamb Pie Words by Lyndey Milan on 1 May 2017 Food Guy Grossi's Midnight Spaghetti Words by Guy Grossi on 5 Nov 2017 White, Rosé or Red? It doesn’t matter, as this dish is so versatile when it comes to matching with wine. We couldn’t go past the Pizzini Nonna Gisella Sangiovese 2016 – medium weight with a vibrant core of red berry fruit and savoury tannin drive, this is another excellent food pairing wine.