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Pappardelle with Lamb Ragu

Chef Way Andrew Carmellini serves fresh pappardelle with a ragu 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


  • Total Time:
  • 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



  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

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