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Savory Lamb Ragu with Pappardelle Pasta | Kita Roberts GirlCarnivore.com

Savory Lamb Ragu with Pappardelle Pasta

This homemade comfort food is a dish made with layers of flavor perfect for a date night or family dinner. Hearty lamb is the center of the classic red wine sauce over thick pasta.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 8
Calories 503kcal


  • 2 oz dried porcini mushrooms
  • ¼ cup boiling water
  • 2 tablespoon olive oil divided
  • 2 lbs ground lamb
  • salt and pepper
  • 1 onion minced
  • 1 carrot diced
  • 2 celery stalks diced
  • 6 oz baby portabella mushrooms
  • 3 garlic clove minced
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • ½ teaspoon fresh rosemary minced
  • ½ teaspoon fresh thyme minced
  • ½ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 2 tablespoon tomato paste
  • ½ cup wine
  • 1 tablespoon soy sauce
  • 28 oz can diced tomatoes
  • 1 cup beef broth
  • 8 oz pappardelle noodles
  • ricotta cheese
  • Parmesan cheese for garnish


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.
  • Mince and mix in with the baby bellas. Set aside.

Brown the Lamb

  • 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 for 5 to 7 minutes, breaking into chunks as it cooks.

Add the Vegetables

  • 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.
  • Stir in the garlic, cumin, cardamom, rosemary, thyme and crushed red pepper flakes.
  • Stir in the tomato paste and cook for 2 minutes.

Deglaze the Pan

  • Deglaze the pan with the red wine, scraping up any browned bits on the bottom.
  • Add in the soy sauce, reserved porcini liquid and diced tomatoes with their juices.


  • Mix in the beef broth and bring to a light boil.
  • Reduce to a simmer, cover and cook for 30 to 45 minutes, stirring occasionally.
  • Add a dash of more broth if needed to loosen things up when ready to serve

Cook the Pasta

  • When ready to serve, make the pasta according to manufacturers directions. Drain and rinse.
  • Toss the pasta with the remaining tablespoon oil.


  • Spoon a heaping portion of the ragu over the pasta and dollop a spoonful of ricotta on top to mix in.
  • Season with salt and pepper to taste and garnish with freshly grated Parmesan cheese.



The ragu can be made a day or two ahead, and honestly, tastes better if it is. The longer the flavors meld, the richer it gets. 
Store leftover sauce in an airtight container for up to 4 days in the refrigerator. 
Reheat in the microwave on low heat or in a heavy pan. 


Serving: 1g | Calories: 503kcal | Carbohydrates: 34g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 495mg | Potassium: 814mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1469IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 4mg