Ingredients:

  • 3 lbs (1.36 kg) boneless lamb shoulder, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup (240 ml) dry red wine (like Chianti or Sangiovese)
  • 28 ounces (794 g) crushed tomatoes
  • 15 ounces (425 g) tomato sauce
  • 1 cup (240 ml) beef broth (low sodium)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving
  • 1.5 lbs (680 g) fresh or dried pappardelle pasta
  • Salt for pasta water
  • 2 tablespoons butter

Instructions:

  1. Season lamb with salt and pepper. Sear in batches in the Dutch oven with olive oil until browned on all sides. Remove lamb and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic, oregano, rosemary, and red pepper flakes (if using). Cook until fragrant.
  3. Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer until reduced by half.
  4. Add crushed tomatoes, tomato sauce, beef broth, bay leaves, and seared lamb to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 3 hours, or until lamb is very tender, stirring occasionally.
  5. Remove the lamb from the pot and shred it with two forks. Return the shredded lamb to the sauce. Discard bay leaves.
  6. Stir in the butter. Taste and adjust seasoning with salt and pepper as needed.
  7. Cook pappardelle according to package directions in salted boiling water until al dente.
  8. Drain the pasta, reserving about 1/2 cup of the pasta water. Toss the pasta with the lamb ragu, adding pasta water as needed to create a creamy sauce. Serve immediately, garnished with fresh parsley and grated Parmesan cheese. Add butter for extra taste.