Savory Lamb Ragu with Pappardelle Pasta

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This meaty lamb ragu folded into thick pappardelle pasta with a dollop of fresh ricotta on top is a classic dish.

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Sprinkle a few freshly minced herbs and shaved Parmesan on top to set the entire meal off and elevate your dinner table.

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Ingredients

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Prep the Mushrooms

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In a large Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the lamb and season it with salt and pepper.

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Add the onion, carrot, celery and baby bella mushrooms. Stir and cook until all the vegetables are softened and most of the liquid has been cook ot and absorbed.

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This homemade comfort food is a dish made with layers of flavor perfect for a date night or family dinner.

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Savory Lamb Ragu with Pappardelle Pasta

This meaty lamb ragu folded into thick pappardelle pasta with a dollop of fresh ricotta on top is a classic dish.

Sprinkle a few freshly minced herbs and shaved Parmesan on top to set the entire meal off and elevate your dinner table.

Ingredients

Prep the Mushrooms

Pour the boiling water over the dried porcini and allow them to rehydrate. Strain the liquid, but reserve it, and pat the mushrooms dry.

In a large Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the lamb and season it with salt and pepper.

Brown the Lamb

Add the onion, carrot, celery and baby bella mushrooms. Stir and cook until all the vegetables are softened and most of the liquid has been cook ot and absorbed.

Add the Vegetables

This homemade comfort food is a dish made with layers of flavor perfect for a date night or family dinner.

Swipe Up For The Full Recipe!

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