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Italian Pasta

Slide 3 of 27

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.

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