Lamb Sugo with Pappardelle Pasta | Duckhorn Vineyards Recipes
This lamb sugo is a straightforward and easy to execute braise that’s a large step up from your classic bolognese. Pair it with Duckhorn Vineyards Cabernet Sauvignon Monitor Ledge Vineyard.
Ingredients
- 2 lbs lamb shoulder meat cut into cubes or cubed stew meat
- Salt
- Extra Virgin Olive Oil (EVOO)
- 1 carrot
- 2 celery stalks
- ½ yellow onion
- 1 garlic clove
- 1 can tomato paste (6oz)
- 2 cups red wine for cooking
- 1 pint cherry tomatoes, halved
- 3 cloves
- 1 sprig of rosemary
- 1 pack of pappardelle pasta (8-10 oz)
- ⅓ cup rough chopped fresh parsley
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