Pappardelle With Lamb Ragù

READY IN: 2hrs
Recipe by MarraMamba

From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

Top Review by Dr. Jenny

DH and I made this for dinner last night and enjoyed it. It is quite easy to prepare and pairs nicely with fresh baked bread. We ended up adding a significant amount of garlic salt to the finished product, however, to give it some more flavor. Although we tried it topped with chopped fresh mint, we both enjoyed it better without the mint on our subsequent helpings. If I made this again, I would double more of the spices like the other reviewer suggested. Thanks for posting.

Ingredients Nutrition


  1. 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.
  2. 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.

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