Ground Lamb and Beef Ragù with Pappardelle | Carhartt Family Wines

Ingredients

• 2 lb ground lamb and beef (50/50 blend)
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 Tbsp olive oil
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 4 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 can (28 oz/800 g) crushed tomatoes or passata
• 1 cup (240 ml) low-sodium beef or chicken stock
• 1 bay leaf
• 1 rosemary sprig + 2 thyme sprigs (or ½ tsp each dried)
• ½ tsp fennel seeds, lightly crushed
• Pinch ground cloves (⅛ tsp)
• Optional: 1 tsp unsweetened cocoa powder (to echo the wine’s dark cocoa)
• 2 Tbsp cold unsalted butter
• 1 lb (450 g) fresh pappardelle (or 12 oz/340 g dried)
• Grated Parmigiano-Reggiano, to finish