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. More Recipes With Lamb
How to Make It
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.
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
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Aggregate Rating value: 4
Review Count: 155
Worst Rating: 0
Best Rating: 5
Author Name: pwpw
Review Body: mmmm
Review Rating: 3
Date Published: 2016-10-22
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!
Review Rating:
Date Published: 2017-02-26
Author Name: seagal
Review Body: 've been making this routinely during the fall/winter since it was published in Wine Spectator. It never disappoints.... takes me back to Italy. Even though I've been making it for years, I still underestimate the time it takes. Not so much active time, but simmer time. Enjoy!
Review Rating: 5
Date Published: 2017-11-12
Author Name: Gus Zdanovich
Review Body: Fennel, cumin, coriander? Is this a Rogan Josh?
Review Rating:
Date Published: 2017-02-21
