THIS HOMEMADE COMFORT FOOD IS A DISH MADE WITH LAYERS OF FLAVOR PERFECT FOR A DATE NIGHT OR FAMILY DINNER. HEARTY LAMB IS THE CENTER OF THE CLASSIC RED WINE SAUCE OVER THICK PASTA.This Savory Lamb Ragu with Pappardelle Pasta is the best homemade comfort-food dinner. Tender ground lamb is simmered in a rich, hearty, oh-so-flavorful tomato sauce, served over perfectly cooked ribbons of pappardelle pasta, then topped with ricotta and parmesan cheese!
Contents
INGREDIENTS
- ▢2 OZ DRIED PORCINI MUSHROOMS
- ▢1/4 CUP BOILING WATER
- ▢2 TBSP OLIVE OIL DIVIDED
- ▢2 LBS GROUND LAMB
- ▢SALT AND PEPPER
- ▢1 ONION MINCED
- ▢1 CARROT DICED
- ▢2 CELERY STALKS DICED
- ▢6 OZ BABY PORTABELLA MUSHROOMS
- ▢3 GARLIC CLOVE MINCED
- ▢1 TSP CUMIN
- ▢1/2 TSP CARDAMOM
- ▢1/2 TSP FRESH ROSEMARY MINCED
- ▢1/2 TSP FRESH THYME MINCED
- ▢1/2 TSP CRUSHED RED PEPPER FLAKES
- ▢1 BAY LEAF
- ▢2 TBSP TOMATO PASTE
- ▢1/2 CUP WINE
- ▢1 TBSP SOY SAUCE
- ▢28 OZ CAN DICED TOMATOES
- ▢1 CUP BEEF BROTH
- ▢8 OZ PAPPARDELLE NOODLES
- ▢RICOTTA CHEESE
- ▢PARMESAN CHEESE FOR GARNISH
INSTRUCTIONS
PREP THE MUSHROOMS
- Pour the boiling water over the dried porcini and allow them to rehydrate.
- Strain the liquid, but reserve it, and pat the mushrooms dry.
- Mince and mix in with the baby bellas. Set aside.
BROWN THE LAMB
- In a large Dutch oven, heat 1 tablespoon olive oil over medium high heat.
- Add the lamb and season it with salt and pepper.
- Brown the lamb for 5 to 7 minutes, breaking into chunks as it cooks.
ADD THE VEGETABLES
- Add the onion, carrot, celery and baby bella mushrooms.
- Stir and cook until all the vegetables are softened and most of the liquid has been cook ot and absorbed.
- Stir in the garlic, cumin, cardamom, rosemary, thyme and crushed red pepper flakes.
- Stir in the tomato paste and cook for 2 minutes.
DEGLAZE THE PAN
- Deglaze the pan with the red wine, scraping up any browned bits on the bottom.
- Add in the soy sauce, reserved porcini liquid and diced tomatoes with their juices.
SIMMER
- Mix in the beef broth and bring to a light boil.
- Reduce to a simmer, cover and cook for 30 to 45 minutes, stirring occasionally.
- Add a dash of more broth if needed to loosen things up when ready to serve
COOK THE PASTA
- When ready to serve, make the pasta according to manufacturers directions. Drain and rinse.
- Toss the pasta with the remaining tablespoon oil.
SERVE
- Spoon a heaping portion of the ragu over the pasta and dollop a spoonful of ricotta on top to mix in.
- Season with salt and pepper to taste and garnish with freshly grated Parmesan cheese.
NUTRITION
Serving: 1g | Calories: 503kcal | Carbohydrates: 34g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 495mg | Potassium: 814mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1469IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 4mg
