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Pappardelle with Lamb Ragù

Pappardelle with Lamb Ragù

Ingredients

  • 2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes
  • 2 tablespoons all purpose flour
  • 3 cups chopped leeks (about 3 medium; white and pale green parts only)
  • 2 cups low-salt chicken broth
  • 2 teaspoons dried oregano
  • 1 8-ounce package frozen artichoke hearts, thawed
  • 2 cups frozen peas with pearl onions, thawed
  • 1 8.8- to 9-ounce package pappardelle or other wide egg noodles
  • 1/4 cup chopped fresh Italian parsley

Recipe Preparation

  • Heat oil in large skillet over medium-high heat. Sprinkle lamb with salt, pepper, and flour. Add lamb to skillet and sauté until browned, about 5 minutes. Add leeks; sauté until soft, about 3 minutes. Add wine and boil until slightly thickened, scraping up browned bits, about 3 minutes. Add broth and oregano; bring to boil, reduce heat to medium-low, and simmer uncovered until lamb is tender, stirring often, about 20 minutes. Add artichokes and peas with onions. Simmer until heated through, about 4 minutes.

  • Meanwhile, cook pasta in large pot of boiling salted water until tender. Drain.

  • Place pasta in large bowl. Spoon ragù over and sprinkle with parsley.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 723.1 %Calories from Fat 38.8 Fat (g) 31.2 Saturated Fat (g) 10.6 Cholesterol (mg) 155.5 Carbohydrates (g) 67.5 Dietary Fiber (g) 9.5 Total Sugars (g) 6.5 Net Carbs (g) 58.0 Protein (g) 43.5Reviews Section

List of Ingredients

  • 1 LB. of durum wheat semolina
  • 2 of eggs
  • Salt
  • 2 C. of vegetable broth
  • 5 OZ. of onion
  • 5 OZ. of carrot
  • 6 TBSP. of butter
  • 3 OZ. of smoked pancetta or bacon
  • 2 1/2 OZ. of celery
  • 3 PC. of juniper berries
  • 2 PC. of cloves
  • Sage
  • Bay leaf
  • Fullbodied red wine
  • Tomato paste
  • Flour
  • Unsweetened cocoa powder
  • Salt
  • Pepper

Method

Knead the semolina with the eggs, about 1/2 cup of water and a pinch of salt, then set aside to rest for 30 minutes. Roll out the pasta and cut into 1-inch-wide strips with a fluted pastry wheel.

Chop the pancetta. Dice the celery, carrot, and onion. Crush the cloves and juniper berries in a mortar.

In a pot, place the pancetta, diced vegetables, spices, a sprig of sage, 1 unpeeled clove of garlic, the butter, 1 bay leaf, plenty of freshly ground black pepper, 1 1/4 cups of vegetable broth and salt to taste.

Bring it to a boil and cook until the broth has evaporated. Sprinkle this sauce with 1 teaspoon of cocoa, dissolve 1/2 tablespoon of tomato paste, add 1 teaspoon of flour and finally 1 cup of red wine and the remaining broth.

Bring it back to a boil on high heat until the civet reduces, then remove the garlic.

In the meantime, cook the pappardelle in salted boiling water, drain, return the pasta to the hot pot and pour the civet over top. Stir and serve immediately, topped with grated Grana Padano.


Recipe Summary

  • ¼ cup olive oil
  • 2 pounds boneless lamb shoulder, cut into 2 inch pieces
  • salt and ground black pepper to taste
  • 1 onion, cut into small dice
  • 1 celery rib, cut into small dice
  • 1 carrot, cut into small dice
  • ½ large fennel bulb, cut into small dice
  • 4 cloves garlic, thinly sliced
  • 1 (28 ounce) can Italian-style peeled tomatoes (such as Cento® San Marzano), crushed by hand
  • 2 ½ cups dry white wine
  • 4 sprigs fresh marjoram
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3 cups water, divided, or more as needed
  • 3 sprigs rosemary, leaves stripped and chopped
  • 1 orange, zested
  • 1 teaspoon red pepper flakes

Heat olive oil in a Dutch over over medium-high heat.

Season lamb shoulder with salt and pepper cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.

Preheat oven to 350 degrees F (175 degrees C).

Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven season with salt. Cook and stir the vegetables in the hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until the vegetables are softened, about 10 minutes.

Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter add tomatoes and white wine. Bundle marjoram, thyme, and rosemary together with kitchen twine add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.

Bake in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven and continue cooking for 1 hour more.

Remove lamb to a cutting board, cut into small pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.

Cook until lamb is tender, about 30 minutes more.

Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.


Pappardelle with lamb ragu

I’m back! It’s the Friday before A Common Table ventures out in the world, therefore (1) the last Friday to preorder, if you like, and (2) the first Friday of a ton of giveaways of some of my most favorite things in the book over the next two months! From now until December, I’ll be sharing a recipe from the cookbook and a giveaway every Friday here and on Instagram, and you’ll have a week to enter before the winner is announced, along with a new giveaway.

If writing this book were not already special enough, pairing up with some of the makers and brands I cherish most in my kitchen every day has made it even more so. Colleen Hennessey is one of those–I remember vividly the first time I saw her bowls in Tara and Heidi’s beautiful books and on Tara’s Instagram, and was lucky enough to meet Colleen and her wife Adele in their sunny home in Silver Lake before they moved up to beautiful Mendocino last year (after which I toted home about twice as many bowls as I intended to buy). The bowls are super striking, with speckles and big unique swaths of white or tan on their bellies like happy cats, but perhaps even more importantly, they’re sturdy and functional–they can go in the dishwasher, and are shallow but still have a nice solid rim that makes them perfect for anything from pasta to soup to bibimbap. And she’s made four of them, from a bitty baby 3.5-inch one to a big 11-inch one for serving, to give away to you!

A little bit about the dish in the beautiful bowls–this ragu was inspired by the incredible pork shoulder ragu in Dinner: A Love Story by Jenny Rosenstrach and Andy Ward. It is more mind-blowingly delicious than any recipe so simple and so hands-off has any right to be. In my little twist, I replaced the pork with lamb for earthiness and threw in some hearty greens for texture, but the elegant simplicity of their recipe remains: Combine the hunks of meat with aromatics, tomatoes, and a healthy glug of wine, pop it into the oven, and walk away. Three hours later, what you get is deeply flavorful and tender, falling off the bone, and ready to be melded together into one beautifully rich sauce. I like it best over bouncy, bright-yellow egg pappardelle, but it works well with any robust pasta of your choice.

Pop over to my Instagram to enter the giveaway! The giveaway ends next Friday, October 26 at 12:00am.


Our signature lamb ragù recipe

Calories per serving: 792kcal

Ingredients:

  • 600g fresh pappardelle (for ingredients, see our fresh pappardelle guide )
  • 2 x 400 g cans of diced tomato
  • 600 g lamb diced into 1 - 2inch pieces
  • 500 ml of lamb stock (use chicken stock if you can’t get your hands on lamb)
  • 1 small onion, diced
  • 1 large carrot, diced
  • 1-2 celery stalks, diced
  • a generous splash of red wine
  • 1 tbsp of extra virgin olive oil
  • 3 tsp mint, chopped
  • 1 clove of garlic, minced
  • 2 tsp of sugar
  • 1 sprig of rosemary
  • 1 bay leaf
  • 2 sprigs of thyme
  • Salt and black pepper, to taste

Method:

  • Heat the olive oil in a large skillet on medium-high heat until shimmering then add your lamb and quickly brown the outside
  • Remove the lamb and add the onions and cook until soft. Then add the garlic and cook until fragrant.
  • Add the carrots, celery, and tomatoes and cook for about 5 minutes. If the mixture starts to get dry, start slowly adding the lamb stock.
  • Deglaze the pan with your red wine and then add the lamb stock (if you haven’t already).
  • Add the lamb back in, followed by sugar, mint, rosemary, bay leaf, and thyme.
  • Cook for 1-2 hours, or until the mixture has thickened and the lamb is very tender.
  • In the meantime, p repare your fresh pappardelle, following our simple pappardelle guide , or the below tutorial:

  • Taste the sauce and season with salt and black pepper.
  • Heat a pot of generously salted water until boiling, before adding your fresh pappardelle. Cook for 2-3 minutes or until al dente. Once cooked, strain the pasta, ensuring to reserve a little bit of the starchy cooking water.
  • Transfer your pappardelle to the pan with the sauce and mix well over a low heat. If you need some extra liquid, you can also add a few tablespoons of the cooking water kept aside (this will give your dish a nice glossy finish).
  • Plate and garnish with a generous helping of Parmigiano Reggiano . Buon appetito.

At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.

Want even more pasta perks? Subscribers receive new recipes to try each week, with free delivery and 15% off each dish. Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. To learn more about our pasta club, see our subscription guide.

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Scallion Pappardelle with Goat Ragù

Recipe adapted from Albert Di Meglio, Barano, Brooklyn, NY

Yield: 4 to 6 servings

Prep Time: 30 minutes, plus resting time

Cook Time: 40 minutes

Total Time: 1 hour and 10 minutes, plus resting time

Ingredients

For the Pasta:

6 medium (2 ounces) scallions, trimmed and cut into 2-inch pieces

2½ cups 00 flour, plus more for dusting

1 tablespoon salt, plus more to taste

For the Ragù:

½ large grapefruit, zested with a peeler

2 garlic cloves, thinly sliced

1 small carrot, peeled and minced

¾ cup lamb or chicken stock

1 teaspoon ground juniper berries

Kosher salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese, for garnish

Directions

1. Make the pasta dough: Bring a small pot of water to a boil. Add the scallions and cook until vibrant green and tender, 1 minute. Drain and run under cold water until cool. Squeeze out any excess water and transfer to a blender with the eggs, then purée until smooth.

2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt. Add the egg mixture and mix until a smooth dough comes together. Wrap the dough in plastic wrap and refrigerate for 1 hour.

3. Meanwhile, make the ragù: Bring a small pot of water to a boil. Julienne the grapefruit zest and add to the boiling water. Cook for 30 seconds, then remove from the heat and drain. Return the zest to the pot and cover with water. Bring back to a boil, then drain again, reserving the zest.

4. In a medium saucepan, heat the olive oil over medium-high heat. Add the goat and cook, breaking up the meat with a wooden spoon, until golden, 8 to 10 minutes. Using a slotted spoon, transfer the caramelized goat to a bowl.

5. Add the onions to the pan and cook until softened, 2 to 3 minutes, then add the garlic, carrot and celery. Cook until all the vegetables have softened, 3 to 4 minutes. Add the white wine and cook, scraping up any brown bits on the bottom of the pan, until completely evaporated, 2 minutes. Add the cream and reduce by half, 2 minutes.

6. Add the reserved grapefruit zest and goat with the stock, ground juniper berries and bay leaf. Bring to a simmer and cook, partially covered, until thickened, 15 minutes. Season with salt and pepper, then set aside.

7. Roll out the pasta: On a lightly floured work surface, roll half of the pasta dough into a rectangle, so it is thin and narrow enough to fit through the widest setting on your pasta roller. Sprinkle the dough with more all-purpose flour and begin to roll out. Gradually make the roller thinner until the pasta sheets are ⅛ inch thick. Using a knife, cut the dough into 10-by-1-inch strips of pasta. Repeat with the other half of the dough.

8. Return the ragù to a light simmer over medium heat while you cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente, 3 to 4 minutes. Drain the pasta, reserving ¼ cup of the cooking liquid.

9. Add the pasta and the reserved cooking liquid to the simmering ragù and cook until slightly thickened, 1 to 2 minutes more. Season with salt and pepper, then divide between plates. Garnish with grated Parmesan, then serve.


Recipe: Lamb Ragu with Pappardelle

The restaurant Napa Valley Grille is located in the Westwood neighborhood of Los Angeles, but it takes inspiration from its namesake wine country. The recipes are rich and flavorful -- and this one in particular contains three cups of wine! On the chef's suggestion, use fresh, rather than dried, pasta. There are instructions for restaurant-style plating below, but we won't tell if you decide on family-style instead.Lamb Ragù with Pappardelle
Serves 8

1 Lamb Shoulder BRT (Boned, Rolled & Tied), approximately 4-5 lbs
1 pint onion, diced 1?4" x 1?4"
1 cup celery, diced 1?4" x 1?4"
1 cup carrots, diced 1?4" x 1?4"
56 oz crushed San Marzano Tomatoes (canned will do)
12 oz tomato juice
3 cups red wine
5 sprigs fresh thyme
3 bay leaves
Pinch Chili Flake
Chopped Parsley
1 T Butter, unsalted
Fresh Grated Parmesan Cheese
AP Flour
Salt and Pepper
Olive Oil

Cut off the netting on the lamb and remove all the sliver skin. Dice the lamb into 1?2" pieces. Leave some of the fat on the meat, because that adds great flavor. Any good butcher will do this for you upon request.

Season the meat well with salt and fresh ground pepper. Dust with AP Flour until there is no more visible moisture.

Heat a large sauté pan and add blended olive oil. Shake off excess flour and sear the lamb in small uncrowded batches.

Remove when well caramelized on all sides and allow excess fat to drain off (place on paper towel or perforated pan). Lamb will be visibly crispy, but not burnt.

When all the lamb is cooked deglaze pan with red wine and reduce by half. Dissolve all of the fond (crispy bits) on the bottom of the pan.

In a separate pot, sweat out the onions, celery and carrots with a little blended oil for about 5 minutes until lightly caramelized.

Add in red wine reduction from sauté pan, tomatoes, tomato juice, herbs, and lamb. Simmer covered on low heat for about an hour or until the lamb is tender. A good test is to take a piece and if you can "smush" it with the back of a spoon with very little force on the countertop it's done.

Adjust your consistency and season with salt and pepper. If the sauce is too thick, add chicken stock. If too thin, reduce uncovered.

To plate individually, restaurant-style:

Cook fresh Pappardelle pasta (about 6 oz) in boiling salted water until al dente. In a separate sauté pan, heat up 8 oz of the ragù. Add a pinch of chili flake and the butter. Stir until butter is emulsified into the sauce. Add fresh chopped parsley, and season with salt and fresh ground pepper to taste. Add cooked pasta into hot sauce and toss well. If sauce
appears too thick add a little pasta water to loosen. Plate and grate fresh parmesan on top.


‘Silk handkerchiefs’ with walnut butter and confit egg yolk

Bancone’s ‘silk handkerchiefs’ with walnut butter and confit egg yolk.

Prep 1 hr (inc eggs)
Cook 15 min
Serves 4

250ml vegetable oil
4 egg yolks
3 packets fresh supermarket lasagne – you’ll need 24 sheets
A few dashes condimento morbido, or white-wine vinegar, to taste
100g walnuts, shelled, toasted and finely chopped
20g grated parmesan
200g unsalted butter

Bring the oil to 65C using a thermometer, and ensure it doesn’t get higher than this. Carefully drop in the egg yolks, and leave to cook for 45 minutes to an hour to reach the consistency of a very soft-boiled egg yolk.

Cut the lasagne sheets into 12.5cm squares (handkerchiefs). Bring a large pot of well-salted water to a rolling boil, drop in the pasta and cook for two to three minutes, until al dente.

In a frying pan, create an emulsion by mixing a few tablespoons of the cooking water, butter and vinegar, taking care that it doesn’t split.

Lift the pasta from its cooking water and add to the pan with the chopped walnuts, reserving a few for garnish, and toss until the pasta is generously coated in the emulsion.

Put a little grated cheese in the base of four serving bowls, then lay in six pasta sheets on top, folding them over so they gently nudge each other and overlap.

Put an egg yolk in the centre of the pasta, sprinkle over more cheese and the reserved walnuts, and serve.


Method

Preheat the oven to 180C/160C Fan/Gas 4.

In a large, heavy-based, ovenproof saucepan or casserole, heat the olive oil over a medium heat. Season the beef, add to the pan and brown on all sides. Remove the beef and set aside.

Add the onion, garlic, celery and rosemary to the pan and cook until soft. Return the meat to the pan, add the red wine and bring to the boil. Stir in the tomato passata and cover the surface of the ragù with a circle of baking paper. Bake for 2½ hours or until the meat is very tender.

Remove the baking paper and break up the meat using a fork. Season with salt and pepper and set aside.

To serve, cook the pappardelle in salted boiling water according to the packet instructions, or until al dente.

In a sauté pan, mix 3 tablespoons of the ragù per portion of pasta with a tablespoon of the pasta water. Cook on a low heat and toss together until the sauce clings to the pasta.