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Spiced Lamb Ragu with Pappardelle

A hearty and satisfying dish featuring tender lamb, aromatic spices, and wide ribbon noodles that creates a meal rich in flavor and deeply comforting.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 680
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp extra virgin olive oil, plus extra to serve
  • 750 g 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
  • 250 ml red wine
  • ½ pack rosemary
  • 2 leaves bay leaves
  • 2 clementines, scrubbed and halved
  • 650 ml lamb stock
  • 400 g can finely chopped tomatoes
  • 2 packs pappardelle
  • 25 g pack flat leaf parsley, leaves finely chopped
  • Parmigiano Reggiano, finely grated, to serve

Method
 

Preparation and Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the lamb pieces, browning them on all sides.
  2. Add the pancetta, onion, carrots, celery, and garlic to the pot. Sauté these ingredients until they are softened, stirring occasionally.
  3. Stir in the tomato puree, ground cinnamon, and star anise until everything is well combined.
  4. Pour in the red wine and let it reduce for a few minutes.
  5. Add the rosemary, bay leaves, clementines, and lamb stock to the pot. Bring the mixture to a simmer.
  6. Cover the pot and cook on low heat for 3 hours, or until the lamb is tender and falls apart easily.
  7. Once the lamb is cooked, remove it from the pot. Shred the meat using two forks and return it to the sauce, stirring well.
  8. While the sauce is simmering, cook the pappardelle according to the package instructions. Drain the pasta once it is al dente.
  9. Serve the ragu over the pappardelle, garnished with freshly chopped parsley and grated Parmigiano Reggiano on top.

Notes

If you have leftovers, allow the ragu to cool completely before placing it in an airtight container. Store it in the refrigerator for up to three days or freeze it for up to two months. Reheat gently, adding a splash of water or stock if needed. Cook pappardelle fresh when ready to serve.