INTRODUCTION
Spiced Lamb Ragu with Pappardelle is a hearty and satisfying dish that warms the soul. The tender lamb, aromatic spices, and wide ribbon noodles come together to create a meal that is rich in flavor and deeply comforting. Whether you are preparing it for a family dinner or a special occasion, this dish will surely impress everyone at your table. From the tantalizing smell of slow-cooked lamb to the savory bites of pappardelle, every bite tells a story of warmth and togetherness.
WHY YOU WILL LOVE THIS RECIPE
You will love Spiced Lamb Ragu with Pappardelle for many reasons. First, it is a labor of love that brings out the best flavors in simple ingredients. The combination of lamb, pancetta, and fresh vegetables creates a rich sauce that beautifully coats the pasta. The addition of spices like cinnamon and star anise gives it a unique twist that makes it stand out from other pasta dishes.
Second, the dish can be made ahead of time, making it perfect for busy days or entertaining guests. With just some preparation and slow cooking, you can have a delicious meal ready to serve. Lastly, this recipe is versatile. You can easily swap ingredients or adjust flavors to suit your tastes, ensuring that everyone will enjoy it.
HOW TO MAKE Spiced Lamb Ragu with Pappardelle
Making Spiced Lamb Ragu with Pappardelle is straightforward. Follow these steps to create a dish that will bring smiles and satisfaction to your home.
EQUIPMENT NEEDED
To make this delicious dish, you will need a few basic pieces of kitchen equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Pasta pot and colander
Ingredients You’ll Need:
- 2 tbsp extra virgin olive oil, plus extra to serve
- 750g lamb neck fillet, cut into 4-5 large pieces
- ½ pack smoked pancetta
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 4 cloves garlic, crushed
- 1 tbsp tomato puree
- 1 tsp ground cinnamon
- 1 star anise
- 250ml red wine
- ½ pack rosemary
- 2 bay leaves
- 2 clementines, scrubbed and halved
- 650ml lamb stock
- 400g can finely chopped tomatoes
- 2 packs pappardelle
- 25g pack flat leaf parsley, leaves finely chopped
- Parmigiano Reggiano, finely grated, to serve
STEP-BY-STEP INSTRUCTIONS:
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Heat the olive oil in a large pot over medium heat. Add the lamb pieces, browning them on all sides.
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Add the pancetta, onion, carrots, celery, and garlic to the pot. Sauté these ingredients until they are softened, stirring occasionally.
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Stir in the tomato puree, ground cinnamon, and star anise until everything is well combined.
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Pour in the red wine and let it reduce for a few minutes. This step adds depth to the sauce.
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Add the rosemary, bay leaves, clementines, and lamb stock to the pot. Bring the mixture to a simmer.
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Cover the pot and cook on low heat for 3 hours, or until the lamb is tender and falls apart easily.
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Once the lamb is cooked, remove it from the pot. Shred the meat using two forks and return it to the sauce, stirring well.
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While the sauce is simmering, cook the pappardelle according to the package instructions. Drain the pasta once it is al dente.
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Serve the ragu over the pappardelle, garnished with freshly chopped parsley and grated Parmigiano Reggiano on top.
HOW TO SERVE Spiced Lamb Ragu with Pappardelle
To serve Spiced Lamb Ragu with Pappardelle, start by placing a generous serving of the cooked pappardelle on each plate. Top it with a hearty scoop of the lamb ragu. Finish it off by sprinkling fresh parsley and adding a sprinkle of Parmigiano Reggiano for extra flavor. Pair the dish with a simple green salad and a crusty piece of bread to soak up the delicious sauce.
STORAGE & FREEZING : Spiced Lamb Ragu with Pappardelle
If you have leftovers or want to make the dish ahead of time, storing it is easy. Allow the ragu to cool completely before placing it in an airtight container. You can store it in the refrigerator for up to three days. If you want to freeze it, it will keep well for up to two months. Make sure to reheat it gently on the stove, adding a splash of water or stock to loosen the sauce if needed. Cook the pappardelle fresh when you are ready to serve the ragu again.
SERVING SUGGESTIONS
Spiced Lamb Ragu with Pappardelle pairs wonderfully with various sides and drinks. A fresh garden salad with a light vinaigrette complements the rich flavors of the ragu. You can also serve garlic bread or a crusty baguette to soak up the remaining sauce. For drinks, a glass of red wine, such as a Chianti or Merlot, enhances the meal beautifully.
VARIATIONS
There are many ways to change up the Spiced Lamb Ragu with Pappardelle if you wish to try something different. You can replace the lamb with beef or pork for a different taste. If you want a lighter version, consider using ground turkey or chicken.
For a touch of warmth, add in some chili flakes or fresh chili to the sauce. If you like more vegetables, consider adding diced bell peppers or mushrooms along with the other vegetables. You can also swap out pappardelle for a different type of pasta based on your preferences.
FAQs
1. Can I use a different type of meat for this recipe?
Yes, you can use beef or pork instead of lamb. Just adjust the cooking time based on the type of meat used.
2. How can I make this dish spicier?
Add chili flakes or fresh chili peppers to the sauce while it cooks for an extra kick.
3. What can I serve with Spiced Lamb Ragu?
A fresh salad, crusty bread, or grilled vegetables are great side options.
4. Can I make this ragu in advance?
Yes! You can make the ragu ahead of time and store it in the fridge or freezer. Reheat before serving.
MAKE-AHEAD TIPS FOR Spiced Lamb Ragu with Pappardelle
To make things easier, you can prepare some ingredients ahead of time. Chop the vegetables and store them in the fridge for up to a day. You can also brown the lamb and pancetta the day before and keep them covered in the fridge. This way, when you’re ready to cook, you can save some time.
Making Spiced Lamb Ragu with Pappardelle is a joy and a delicious way to create lasting memories around the table. The warm spices, tender meat, and comforting pasta come together to make a dish that everyone will love. So, gather your ingredients and start cooking! Enjoy the process and the wonderful meal that follows.
Spiced Lamb Ragu with Pappardelle
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the lamb pieces, browning them on all sides.
- Add the pancetta, onion, carrots, celery, and garlic to the pot. Sauté these ingredients until they are softened, stirring occasionally.
- Stir in the tomato puree, ground cinnamon, and star anise until everything is well combined.
- Pour in the red wine and let it reduce for a few minutes.
- Add the rosemary, bay leaves, clementines, and lamb stock to the pot. Bring the mixture to a simmer.
- Cover the pot and cook on low heat for 3 hours, or until the lamb is tender and falls apart easily.
- Once the lamb is cooked, remove it from the pot. Shred the meat using two forks and return it to the sauce, stirring well.
- While the sauce is simmering, cook the pappardelle according to the package instructions. Drain the pasta once it is al dente.
- Serve the ragu over the pappardelle, garnished with freshly chopped parsley and grated Parmigiano Reggiano on top.