Target: 6 × 4 inches · landscape

Slow-Braised Lamb Ragu with Pappardelle

210 min · 6 servings

Ingredients

□ 2 1/2 lb boneless lamb shoulder, cut into 2-inch pieces

□ 2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper

□ 2 tbsp extra-virgin olive oil

□ 1 large yellow onion, finely diced

□ 2 medium carrots, finely diced

□ 2 celery stalks, finely diced

□ 4 garlic cloves, minced

□ 3 tbsp tomato paste

□

□ 1 can (28 oz) crushed tomatoes

□ 2 cups low-sodium beef stock

□ 2 fresh rosemary sprigs

□ 1 dried bay leaf

□ 1 lb dried pappardelle

□ 3/4 cup finely grated Pecorino Romano, divided

□ 1/4 cup chopped fresh flat-leaf parsley

1. Season lamb with 1 1/2 tsp salt and pepper. Brown in oil in batches; transfer to a plate.

2. Cook onion, carrots, celery, and remaining salt 10 minutes. Add garlic and tomato paste; cook until brick red.

3. Reduce wine by half, or use stock and balsamic. Add lamb, tomatoes, stock, rosemary, and bay; cover and braise 2 hours.

4. Discard herbs, shred lamb, and reduce sauce 20 minutes. Cook pasta just shy of al dente; reserve pasta water.

5. Toss pasta with ragu and pasta water until coated. Off heat, add 1/2 cup Pecorino and parsley; garnish with remaining cheese.

Cook’s note: The ragu can be made 3 days ahead or frozen for 3 months; cook pasta only when serving.