Lamb Ragu with Pappardelle

    Lamb Ragu with Pappardelle

    Rich, slowly braised lamb shoulder tossed with wide ribbon pasta.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    80 minsMedium5 servings

    Nutrition per serving

    710

    Calories

    42g

    Protein

    58g

    Carbs

    29g

    Fat

    Ingredients

    • 2 lbsLamb Shoulder
    • 1 lbPappardelle Pasta
    • 28 ozCrushed Tomatoes
    • 1 cupRed Wine
    • 1/2 cupPecorino Romano

    Instructions

    1. 1

      Sear lamb in a dutch oven until browned; remove and mince.

    2. 2

      Sauté onions and carrots, return lamb, add wine and tomatoes.

    3. 3

      Simmer for 60 minutes until lamb is meltingly tender.

    4. 4

      Toss with al dente pasta and top with grated cheese.

    Nutrition Facts

    Servings 5Serving Size 1

    Amount Per Serving

    Calories710

    % Daily Value *

    Total Fat 29g37%
    Saturated Fat 8.7g43%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 58g21%
    Dietary Fiber 5g18%
    Sugars 8.7g
    Protein 42g84%
    Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Lamb Ragu with Pappardelle

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Save a cup of pasta water — the starch helps bind sauces.

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