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.
- 2 oz dried porcini mushrooms
- ¼ cup boiling water
- 2 tbsp 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 tsp cumin
- ½ tsp cardamom
- ½ tsp fresh rosemary minced
- ½ tsp fresh thyme minced
- ½ tsp crushed red pepper flakes
- 1 bay leaf
- 2 tbsp tomato paste
- ½ cup wine
- 1 tbsp 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.
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