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Lamb Ragout Over Pappardelle Pasta

TheBrownLounge.com's picture
This Lamb Ragout is aromatic, rich, and spicy! It's served over hand-cut Pappardelle Pasta made from scratch. This is a favorite dish from Aimee Pellegrini's restaurant, La Romanza Bistro in Seattle. She shared her family secrets for these great Italian favorites you can make at home for your friends.
Ingredients
For lamb ragout
  Ground lamb 1 Pound
  Onion 1
  Carrot 2
  Celery stalk 2
  Red wine 1⁄4 Cup (4 tbs)
  Rosemary 2 Tablespoon
  Olive oil 2 Tablespoon
  Garlic 2 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Chili flakes To Taste (Optional)
  Roma tomatoes 10
  Water 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), shaved
For garnish
  Parmesan cheese 2 Tablespoon, shaved
Directions

GETTING READY
1. Finely chop all the vegetables and set aside.
2. Chop the rosemary and set aside.

MAKING
3. In a pan heat the olive oil, take the pan off the stove and add in the garlic, sauté well.
4. Add in the onion, swirl around and place the pan again over the stove. Turn the heat on high.
5. Stir in the rosemary and sauté well.
6. Add in the celery and carrot. Season with salt and pepper, stir again and let it cook for 5 minutes.
7. Add in the lambs and mix well. Break the ground lambs with tongs.
8. Pour in the red wine over the lamb mixture and simmer for 5 minutes.
9. Meanwhile in a food processor jar pulse 8 tomatoes to fine puree and add in 2 tomatoes, give 5 pulse.
10. Pour in the tomato sauce in the lamb mixture, stir well. Simmer for 20 minutes then reduce the heat and simmer for 25 minutes.

FINALIZING
11. Heat a sauce pan and add in the lamb ragout and parppardelle pasta, mix together.
12. Add in the parmesan cheese and stir once.

SERVING
13. Garnish Lamb Ragout over Pappardelle Pasta with parmesan cheese and serve.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
8

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