Lamb Ragu Pappardelle Recipe

For the Lamb and Base

• 2½ lb lamb shoulder
• kosher salt (to taste)
• 2 tbsp olive oil (divided)
• 1 large onion
• 2 celery ribs
• 2 carrots
• 3 anchovies (minced)

For the Braising Sauce

• 3 tbsp tomato paste
• 1 tbsp Calabrian chili paste
• ½ tsp allspice
• ⅓ tsp dried tarragon
• 1 tsp dried oregano
• 1½ cups red wine
• 2 tbsp balsamic vinegar (divided)
• 28 oz crushed tomatoes
• 1½ cups beef stock
• 1 whole garlic head
• 1 parmesan rind
• ¼ bunch parsley

For the Pasta and Finishing

• 16 to 20 oz pappardelle
• ¼ cup creme fraiche (or heavy cream)
• fresh cracked pepper (to taste)
• pasta water (as needed)
• 10 fresh basil leaves (+ more for topping)
• pecorino romano (for serving)

Season and Brown the Lamb

1. 1

   Trim excess fat from the lamb shoulder and cut into large chunks. Pat dry thoroughly and season generously with kosher salt. Heat 1 tbsp olive oil in a Dutch oven over medium high heat. Brown the lamb in batches for 2 to 3 minutes per side until deeply golden. Remove and set aside. Wipe excess fat from the pot if needed.

Build the Base

1. 2

   Add the remaining olive oil to the pot. Finely chop the onion, celery, and carrots and add to the pot. Cook over medium heat for about 15 minutes until softened and lightly caramelized. Add the anchovies, tomato paste, Calabrian chili paste, allspice, dried tarragon, and oregano. Cook for 3 to 4 minutes, stirring constantly, until deeply fragrant.

Braise

1. 3

   Preheat the oven to 300°F. Deglaze the pot with red wine and 1 tbsp balsamic vinegar, scraping up any browned bits. Add crushed tomatoes and beef stock, then return the lamb to the pot. Add the garlic head, parmesan rind, and parsley. Cover and transfer to the oven. Cook for 3½ to 4 hours until the lamb is very tender.

Finish the Sauce

1. 4

   Remove the pot from the oven. Skim excess fat from the surface. Remove the parmesan rind and garlic head. Gently squeeze the softened garlic cloves from the head and stir into the sauce. Shred the lamb into the sauce. Add the remaining balsamic vinegar and simmer uncovered on the stove for 15 to 20 minutes until thickened.

Cook the Pasta and Combine

1. 5

   Bring a large pot of well salted water to a boil. Cook the pappardelle until just al dente. Transfer the lamb ragu to a skillet over medium heat. Stir in creme fraiche, basil leaves, and fresh cracked pepper. Add the pasta and a splash of pasta water and simmer together until the sauce coats the noodles. Finish with more fresh basil and serve topped with grated pecorino romano.