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
'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!
Read MoreThis 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!
Read MoreFennel, cumin, coriander? Is this a Rogan Josh?
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