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.


- dried porcini mushrooms - olive oil - ground lamb - onion  - carrot  - celery stalks - baby portabella mushrooms - garlic clove - cumin - cardamom - fresh rosemary - fresh thyme

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.

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