I slow-cook lamb into a silky ragu served with pappardelle and pecorino, a Lamb Pasta Recipes idea that hides an unexpected twist you won’t guess.

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I grew up watching big pots bubble away while my nonna argued over the best cut of meat. This Italian Lamb Ragu is that kind of thing, except I use bone in lamb shoulder and a handful of pancetta for depth, so it feels a little unexpected but totally right.

I write Lamb Pasta Recipes but this one flirts with Lamb Bolognese Recipes territory, bold yet simple. You’ll notice little savory notes that make the sauce cling to the strands, nudging you to take another forkful.

I cant promise restraint, honestly I never manage it every single time.

Ingredients

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Lamb shoulder: rich in protein, iron and collagen, makes sauce deep and savory.
Pancetta or bacon: salty fat adds umami and depth, not heart healthy though.
Canned tomatoes: provide vitamin C and acidity, balance richness with bright flavor.
Red wine: gives tannin and complexity, alcohol cooks off leaving rounded flavor.
Whole milk: softens acidity, adds creaminess and a little fat.
Carrots and celery: give subtle sweetness and fiber, mellow out meaty notes.
Garlic and rosemary: fragrant aromatics, garlic for savoriness rosemary for herbal lift.
Pappardelle pasta: broad noodles hold hearty ragu well, mostly carbs for energy.

Ingredient Quantities

2 to 2 1/2 lb (900 g to 1.1 kg) bone-in lamb shoulder, cut into large chunks

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

3 oz (80 g) pancetta or bacon, diced

1 large onion, roughly chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, peeled

2 tbsp tomato paste

1 cup (240 ml) dry red wine

28 oz (800 g) canned whole peeled tomatoes, crushed

1 to 1 1/2 cups (240–360 ml) beef or chicken stock

1/2 cup (120 ml) whole milk

2 tbsp all purpose flour (for dredging, optional)

1 bay leaf

2 sprigs fresh rosemary

3 sprigs fresh thyme or 1 tsp dried thyme

Pinch red pepper flakes (optional)

1 lb (450 g) papperdelle pasta

3/4 to 1 cup (75–100 g) grated Pecorino Romano, plus extra for serving

2 tbsp unsalted butter (optional)

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the lamb dry, season all over with 2 tsp kosher salt and 1 tsp pepper; if you want a slightly thicker sauce, lightly dredge the pieces in 2 tbsp flour, shaking off excess.

2. Heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat, brown the lamb in batches until deeply caramelized on all sides, transfer to a plate and set aside.

3. In the same pot add the diced pancetta or bacon and cook until it starts to brown and render fat, then add the chopped onion, carrots and celery and cook until soft and starting to caramelize, about 8 minutes.

4. Smash or finely chop the 4 garlic cloves, add them and 2 tbsp tomato paste to the vegetables, cook 1 to 2 minutes until the paste darkens a bit; pour in 1 cup dry red wine and scrape up any browned bits, let the wine reduce by about half.

5. Add the crushed canned tomatoes, 1 to 1 1/2 cups stock (enough so the sauce almost covers the meat), 1/2 cup whole milk, 1 bay leaf, the rosemary sprigs and thyme, and a pinch of red pepper flakes if using; return the browned lamb to the pot.

6. Bring to a gentle simmer, then lower the heat to maintain a very soft simmer, partly cover and cook for 2 to 3 hours or until the lamb is fall apart tender; check every 30 minutes and add a bit more stock or water if it looks too thick.

7. When the lamb is tender, remove the meat to a cutting board, discard bones and large pieces of fat, shred the meat with forks and return shredded lamb to the sauce; simmer uncovered 10 to 20 minutes to concentrate flavors and adjust seasoning with more salt and pepper if needed.

8. While the ragu finishes, cook 1 lb papperdelle in very salted boiling water until just al dente, reserve about 1 cup of pasta water before draining.

9. Toss the drained papperdelle with the ragu, 3/4 to 1 cup grated Pecorino Romano, 2 tbsp butter if you like for shine, and enough reserved pasta water to loosen and coat the pasta; serve with extra Pecorino and a sprinkle of chopped parsley.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 7 qt) for browning and long simmering
2. Cutting board and chef’s knife for the lamb and veg
3. Tongs and a slotted spoon for turning and lifting browned pieces
4. Wooden spoon or heatproof spatula to stir the tomato paste and sauce
5. Measuring cups and spoons, plus a kitchen scale if you like, dont skip weighing the lamb if you want accuracy
6. Large pot for boiling the papperdelle and a fine-mesh strainer or colander to drain it
7. Two forks or meat claws to shred the cooked lamb and a plate or tray to rest bones/fat on
8. Box grater for Pecorino and a ladle for serving and finishing the sauce

FAQ

Q: How long does this ragu take to make? A: Active hands on time is about 30 to 45 minutes, then braise low and slow for 2 to 3 hours at 300 to 325°F (150 to 160°C) until the lamb falls apart. If youre short on time you can braise longer at a slightly higher temp but you might lose some tenderness.

Q: Can I use boneless lamb or another meat instead? A: Yes, boneless shoulder works fine, it just cooks a bit quicker. Beef short ribs or chuck are good swaps if you dont want lamb, but keep the same long braise to get that melt in your mouth texture.

Q: Why add milk and tomato paste, is that necessary? A: Tomato paste gives deep concentrated tomato flavor and some caramelized notes when browned, milk mellows the acidity and makes the sauce silkier. Both arent strictly required but they really improve balance and mouthfeel.

Q: Do I have to dredge the lamb in flour? A: No its optional. A light dredge helps form a better browned crust and thickens the sauce a little, but skip it for gluten free and just reduce the sauce longer to thicken.

Q: How do I store and reheat leftovers? A: Cool quickly and refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat on the stovetop covered with a splash of stock or water, low and slow, or gently in the oven until steaming. Thawed ragu often tastes even better because the flavors have melded.

Q: Best way to serve with pappardelle and finish the dish? A: Cook pasta al dente, reserve some pasta water, then toss pasta with ragu off the heat adding a few tablespoons of pasta water to loosen. Finish with butter and lots of Pecorino, sprinkle parsley and extra cheese to serve.

Italian Lamb Ragu Recipe Substitutions and Variations

Lamb shoulder: swap for beef chuck, pork shoulder, or oxtail. Beef chuck gives a similar braise texture, pork will be a bit sweeter, oxtail makes the sauce extra gelatinous and rich.
Pancetta or bacon: use prosciutto, smoked ham, or for a vegetarian twist skip the cured meat and add about 8 oz mushrooms and a splash of soy sauce for umami, it’ll still be hearty.
Dry red wine: replace with an equal amount of beef or chicken stock plus 1 tbsp balsamic vinegar or 1 tbsp red wine vinegar; for a non alcoholic option use unsweetened grape juice with a teaspoon of vinegar.
Pecorino Romano: substitute Parmesan, Grana Padano, or aged Asiago, just taste and cut back on added salt since Pecorino is pretty salty compared to those.

Pro Tips

– Brown in true batches, dont crowd the pot. Pat the lamb very dry first so it actually sears and makes those tasty browned bits. If the pan starts to smoke or get too much fat, wipe some out with a paper towel between batches so the next pieces can caramelize.

– Deglaze and reduce the wine until you can barely taste the raw alcohol, those browned bits are gold. If the tomatoes ever taste too bright or acidic, the milk helps mellow them, but a small pinch of sugar or an extra diced carrot works too.

– Low and slow makes it fall-apart tender, but if youre short on time use a pressure cooker: about 45–60 minutes with a natural release, then simmer the sauce down on the stove. Also, this ragu actually tastes better the next day, so make ahead when you can.

– When tossing pasta, do it off the heat and add reserved pasta water bit by bit with the Pecorino until the sauce is silky and clings to the noodles. If the sauce is greasy after shredding the meat, chill briefly and skim the top fat, or stir in a little butter at the end for shine.

Italian Lamb Ragu Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I slow-cook lamb into a silky ragu served with pappardelle and pecorino, a Lamb Pasta Recipes idea that hides an unexpected twist you won't guess.

Servings

servings

Calories

860

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 7 qt) for browning and long simmering
2. Cutting board and chef’s knife for the lamb and veg
3. Tongs and a slotted spoon for turning and lifting browned pieces
4. Wooden spoon or heatproof spatula to stir the tomato paste and sauce
5. Measuring cups and spoons, plus a kitchen scale if you like, dont skip weighing the lamb if you want accuracy
6. Large pot for boiling the papperdelle and a fine-mesh strainer or colander to drain it
7. Two forks or meat claws to shred the cooked lamb and a plate or tray to rest bones/fat on
8. Box grater for Pecorino and a ladle for serving and finishing the sauce

Ingredients

2 to 2 1/2 lb (900 g to 1.1 kg) bone-in lamb shoulder, cut into large chunks
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
3 oz (80 g) pancetta or bacon, diced
1 large onion, roughly chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, peeled
2 tbsp tomato paste
1 cup (240 ml) dry red wine
28 oz (800 g) canned whole peeled tomatoes, crushed
1 to 1 1/2 cups (240–360 ml) beef or chicken stock
1/2 cup (120 ml) whole milk
2 tbsp all purpose flour (for dredging, optional)
1 bay leaf
2 sprigs fresh rosemary
3 sprigs fresh thyme or 1 tsp dried thyme
Pinch red pepper flakes (optional)
1 lb (450 g) papperdelle pasta
3/4 to 1 cup (75–100 g) grated Pecorino Romano, plus extra for serving
2 tbsp unsalted butter (optional)
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Pat the lamb dry, season all over with 2 tsp kosher salt and 1 tsp pepper; if you want a slightly thicker sauce, lightly dredge the pieces in 2 tbsp flour, shaking off excess.
Heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high heat, brown the lamb in batches until deeply caramelized on all sides, transfer to a plate and set aside.
In the same pot add the diced pancetta or bacon and cook until it starts to brown and render fat, then add the chopped onion, carrots and celery and cook until soft and starting to caramelize, about 8 minutes.
Smash or finely chop the 4 garlic cloves, add them and 2 tbsp tomato paste to the vegetables, cook 1 to 2 minutes until the paste darkens a bit; pour in 1 cup dry red wine and scrape up any browned bits, let the wine reduce by about half.
Add the crushed canned tomatoes, 1 to 1 1/2 cups stock (enough so the sauce almost covers the meat), 1/2 cup whole milk, 1 bay leaf, the rosemary sprigs and thyme, and a pinch of red pepper flakes if using; return the browned lamb to the pot.
Bring to a gentle simmer, then lower the heat to maintain a very soft simmer, partly cover and cook for 2 to 3 hours or until the lamb is fall apart tender; check every 30 minutes and add a bit more stock or water if it looks too thick.
When the lamb is tender, remove the meat to a cutting board, discard bones and large pieces of fat, shred the meat with forks and return shredded lamb to the sauce; simmer uncovered 10 to 20 minutes to concentrate flavors and adjust seasoning with more salt and pepper if needed.
While the ragu finishes, cook 1 lb papperdelle in very salted boiling water until just al dente, reserve about 1 cup of pasta water before draining.
Toss the drained papperdelle with the ragu, 3/4 to 1 cup grated Pecorino Romano, 2 tbsp butter if you like for shine, and enough reserved pasta water to loosen and coat the pasta; serve with extra Pecorino and a sprinkle of chopped parsley.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.