Lamb Ragu

Pappardelle is my favorite type of pasta. I love it because the noodles are thicker and don't end up mushy from the sauce. There are two types of meat that I really love with Pappardelle, rabbit and lamb. Rabbit is not so easy to get in the grocery store but lamb is usually available in any grocery store. So below you'll find my recipe for homemade lamb ragu sauce to put on top of pappardelle noodles.

Ingredients

1 Package of Pappardelle Noodles

2 TBS of Butter

1 Onion

1 Carrot

2 Celery Stalks

2 TBS of Garlic

2 TBS of Tomato Paste

2 LB of Ground Lamb

1/2 Cup of Cabernet

2 28oz Cans of Crushed Tomatoes

1/3 Cup of Water

2 TSP of Thyme

2 TSP Rosemary

2 TSP Oregano

1 TSP Red Pepper Flakes

Salt & Pepper for taste

Parmesan cheese

Instructions

1. Melt butter in a pan and add chopped onion, carrot and celery to the pan and cook for 5 minutes.

2. Add tomato paste and garlic and cook for 2-3 more minutes.

3. Add the lamb and break it up while it cooks until it's no longer pink.

4. Add the red wine and cook for 5-6 minutes until the wine is almost reduced.

5. Add the tomatoes and 1/3 a cup of water to the pan

6. Add the thyme, oregano, rosemary, and red pepper flakes and simmer for 1 hour.

7. Cook the pappardelle noodles by following package instructions

8. Serve by putting sauce on top of the noodles.

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#cooking #dinnerrecipe #pasta