Cook like You've Been to Culinary School: Lamb Ragu over Pappardelle

 

It's been a bit too long since we made a delicious, meaty, ragu served over long, tasty noodles. This has got to be one of our favorite foods. Bryan contends that it is actually still better for you than eating a Big Mac, but, it's hard to justify when you eat and entire pot of it because it's just so good.

The best thing about this though, is that it's just so easy to make. Meat, sauce, simmer, done. Yet with such delicious, full, satisfying flavors, it tastes like you've been to culinary school and back. You and your guests will be impressed.

Making the Dish

What you'll need
1 carrot, diced,
1 rib celery, diced
1/2 onion, diced
2 cloves garlic, minced
2 cups, tomato sauce
1/2 lb lamb, cut in 2 in cubes
1 tbsp, anchovy paste (eww what? gross! actually, it makes it better)
1 cup, dry red wine
1/4 cup, basil
1 tsp, crushed red pepper
1/2 lb, pappardelle
salt and pepper to taste
1 tbsp, olive oil

That might seem like a daunting list, but most of it you probably have in your fridge already. Well, except for the lamb. That would be gross. Additionally, the anchovy paste. It's optional, of course, but it actually gives the whole thing a nice flavor that you can't get otherwise, and it doesn't really taste like anchovies. So, give it a try. You can find it at the grocery store in a tube, and it shouldn't cost more than $2 or $3.

To get started, in a large saucepan, start to sauté the carrot, celery, onion, and garlic over medium heat with the olive oil. Add a touch of salt to help it cook. When the veggies start to soften slightly, add in the anchovy paste and stir around. You'll get a sort of creamy consistency after a few minutes.

Once everything is nice and soft, add in the tomato sauce and red wine. Bring to a boil, then reduce the heat. Add in half o the basil, some crushed red peppers, and a little more anchovy paste, if you want. Stir together.

Add in the lamb to the sauce. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about an hour, until the lamb falls apart at the touch.

Remove the lamb, and tear it apart with a fork (or your fingers) until it is nicely shredded. Then, add it back to the sauce. Bring the water to a boil, and cook your pappardelle, while the sauce cooks down slightly.

Add the lamb ragu to the pappardelle, throw in the rest of your basil, and toss to combine, adding in a bit of pasta water if necessary.

Then, enjoy!











The Result

What word comes to mind when you eat this delicious lamb ragu? Hearty. Thats one. Tasty, is another. Wholly satisfying, is a third. Overall, even though it takes a bit of time for the lamb to cook fully, it's quite an easy meal and if you start it early enough you can make this any night of the week. If you're cramped for time, this is a perfect Sunday dish. Just double the recipe and you'll have leftovers for lunch or dinner the next day.

One year ago: Arroz con Pollo