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Pappardelle with Lamb Ragu Recipe

Pappardelle with Lamb Ragu Recipe an authentic Italian dish, rustic, simple and usually prepared on sunday lunches. Here it is used home-made fresh pasta, but you can use store-bought pasta if you don't have time, and at the end finish the recipe some grated Parmesan cheese.


PREP: 15 min


COOK: 40 min




350g - fresh pasta: pappardelle or tagliatelle

1 - onion, finely chopped

1 kg - boneless lamb

2 - garlic cloves

3 - tablespoons tomato sauce

2 - cups chicken stock, or low

1 - small chilli pepper

50g - flour

1 - laurel leaf

5 - tablespoons extra virgin olive oil

- salt to taste


Cut the lamb into small cubed pieces ( 3 cm) and flour. Heat the oil into a large frying pan over medium heat. add the garlic cloves, brown for 2 minutes, remove from oil, add the onion, cook until tender and lightly brown. When onion is ready, add the tomatoes sauce, the chili pepper and the laurel leaf. Season with salt, add stock and cook into a pressure cooker for about 30 minutes. Meanwhile the lamb ragu cooks, prepare pappardelle. In a large pot of boiling salted water, cook the pasta until AL DENTE. Drain well in a colander. Place pappardelle into a large bowl and add the lamb ragu, mixing to combine. Top with some grated Parmesan cheese and serve immediately. This first dish can be accompanied with a red wine.

Pappardelle with Lamb Ragu Recipe