Slow-Cooked Lamb Ragu With Pappardelle Recipe

Recipe By Slurrp

This slow-cooked lamb ragu with pappardelle is a hearty and flavorful Italian dish. The tender lamb is cooked low and slow with aromatic vegetables, tomatoes, and herbs, resulting in a rich and savory sauce. The ragu is then served over al dente pappardelle pasta, allowing the noodles to soak up all the delicious flavors. This comforting dish is perfect for a cozy dinner at home or for entertaining guests.

4.3
26 Rating -
Rate
Non Vegdiet
4hr 30minstotal
15minsPrep
4hr 15minsCook
4hr 30m.total
15m.Prep
4hr 15m.Cook
Slow-Cooked Lamb Ragu With Pappardelle
plan
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ingredients serve

Ingredients for Slow-Cooked Lamb Ragu With Pappardelle Recipe

  • 0.38 pound Lamb Shoulder, Cut Into Chunks
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 1 cloves Cloves Garlic, Minced
  • 1/4 can Diced Tomatoes
  • 1/2 tablespoon Tomato Paste
  • 1/4 cup Red Wine
  • 1/2 sprig Fresh Rosemary
  • 1/2 sprig Fresh Thyme
  • 1/4 Bay Leaf
  • 3 ounce Pappardelle Pasta
  • as per your need Grated Parmesan Cheese, For Serving
  • as per your need Fresh Herbs, For Garnish

Directions: Slow-cooked Lamb Ragu With Pappardelle Recipe

Cooking Directions

  • STEP 1.Season the lamb with salt and pepper, then sear it in a hot pan until browned on all sides.
  • STEP 2.Transfer the lamb to a slow cooker and add onions, carrots, celery, garlic, tomatoes, tomato paste, red wine, and herbs.
  • STEP 3.Cook on low heat for 6-8 hours, until the lamb is tender and falls apart easily.
  • STEP 4.Remove the lamb from the slow cooker and shred it using two forks. Return the shredded lamb to the sauce.
  • STEP 5.Cook the pappardelle pasta according to package instructions until al dente.
  • STEP 6.Serve the lamb ragu over the cooked pappardelle pasta and garnish with grated Parmesan cheese and fresh herbs.

Cooking Tips

  • For extra flavor, you can brown the lamb in a hot pan before transferring it to the slow cooker.
  • If you don't have a slow cooker, you can also cook the lamb ragu in a Dutch oven or a large pot on the stovetop over low heat.
  • Leftover lamb ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

  • Store leftover lamb ragu in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
  • Serve the lamb ragu over freshly cooked pappardelle pasta and garnish with grated Parmesan cheese and fresh herbs.
Nutrition
value
926
calories per serving
41 g Fat89 g Protein78 g Carbs9 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    89g
  • Carbs
    78g
  • Fiber
    9g

MacroNutrients

  • Carbs
    78g
  • Protein
    89g
  • Fiber
    9g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    107mg
  • Iron
    10mg
  • Vitamin A
    2223mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    65mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    44mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    179mg
  • Manganese
    1mg
  • Phosphorus
    852mg
  • Selenium
    26mcg
  • Zinc
    15mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp