Pappardelle with Lamb Ragù
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.
To simplify the recipe, use store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
You Might Also Like
advertisement
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the
AEP Privacy Statement.
advertisement
2 FREE PREVIEW Issues
f&w everywhere