Pappardelle with Lamb Ragu

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.


Slideshow: More Recipes With Lamb


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  • Servings: 6

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  • 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

How to make this recipe

  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.

  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.

Suggested Pairing

Medium-bodied, berry-rich Barbera d'Alba.

Contributed By Photo © Tina Rupp Published November 2006

468433 recipes/pappardelle-lamb-ragu 2013-12-06T23:40:29+00:00 Andrew Carmellini fall|winter|chef-recipes-made-easy|stewing|dinner-party|new-years-eve|italian|pasta-and-noodles|6|make-ahead november-2006,Andrew Carmellini,A voce,pasta recipe,Italian food,lamb ragu,ground lamb recipes,pappardelle-lamb-ragu 468433

Aggregate Rating value: 4

Review Count: 154

Worst Rating: 0

Best Rating: 5

Author Name: pwpw

Review Body: mmmm

Review Rating: 3

Date Published: 2016-10-22

Author Name: Gus Zdanovich

Review Body: Fennel, cumin, coriander? Is this a Rogan Josh?

Date Published: 2017-02-21

Author Name: Alyce Morgan

Review Body: This was stunning and almost easier than I could imagine. Mouthwatering and spot-hitting. As I'd never made it before (or anything by this chef), I followed the directions exactly with the exception of finishing the sauce 1/2 hour ahead of when guests were due and letting it sit covered while we had a sparkler and starters. I bought Cipriani's pappardelle online from amazon and used 1 1/2 packages (8.5 oz each). There were four of us; three had seconds and there's enough leftover for two small servings for dinner tonight. Bought the Barbera, too. Perfect pairing. Instead of a typical salad, I sautéed chopped broccoli rabe and thin slices of fennel with garlic and served that to the side of the pasta in the same large, shallow bowl. Bravo and thanks!

Date Published: 2017-02-26