Rich Lamb Ragu with Pappardelle - Restaurant Style
Make restaurant-quality lamb ragu with thick pappardelle pasta. Slow-cooked with wine and herbs for amazing flavor.
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Cooking tools:
- Pot
- Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Stove
- Tongs
- Ladle
- Grater
- Serving bowl
- Plate
- Spatula
- Saucepan
- Freezer container
- Refrigerator
- Airtight container
Ingredients
- 2 pounds ground lamb.
- 3 tablespoons olive oil.
- 1 brown onion.
- 1 celery stalk.
- 1 carrot.
- 3 tablespoons tomato paste.
- 1 1/2 cups red wine.
- 2 bay leaves.
- 2 rosemary sprigs.
- 4 thyme sprigs.
- 4 cups chicken stock.
- 28 ounces diced tomatoes.
- 7 ounces pappardelle pasta.
- Parmesan for serving.
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