Lamb Ragu Pappardelle

• Ground lamb(500 g)
• Pappardelle(400 g)
• Olive oil(1 tbsp)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Red Wine(180 ml)
• Beef Broth(250 ml)
• Thyme(1 tsp)
• Rosemary(1 tsp)
• Bay leaf(1)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Parmesan(60 g)
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Finely chop the {Onion}, {Carrot}, and {Celery}. Mince the {Garlic}. Grate the {Parmesan} and finely chop the {Fresh parsley} if using.

   ~15 min

2. 2

   Heat the {Olive oil} in a large deep pan or pot over medium-high heat. Add the {Ground lamb}, {Salt}, and {Black pepper}, breaking it up into rough pieces, and cook until browned and the fat starts to render.

   ~8 min

3. 3

   Add the {Onion}, {Carrot}, and {Celery}. Cook until softened and lightly golden, then stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Rosemary} for the last minute.

   ~10 min

4. 4

   Pour in the {Red Wine} and scrape up any browned bits. Let it bubble until reduced by about half, then add the {Canned tomatoes}, {Beef Stock}, and {Bay leaf}.

   ~7 min

5. 5

   Lower the heat and simmer the ragù, partially covered, until thick, rich, and spoonable, stirring once or twice. If it looks too tight, add a splash of water as needed.

   ~30 min

6. 6

   Meanwhile, boil the {Pappardelle} in well-salted water until just al dente. Reserve a mug of pasta water, then drain.

   ~10 min

7. 7

   Discard the bay leaf. Add the drained pasta to the ragù with half the {Parmesan} and toss until the sauce coats every ribbon, loosening with a splash of pasta water if needed.

   ~3 min

8. 8

   Serve in warm bowls topped with the remaining {Parmesan} and the {Fresh parsley} if using.

   ~2 min