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Bumgarner Winery

Lamb Ragu with Pappardelle

Lamb Ragu with Pappardelle
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 3 tbsps olive oil
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 1 celery rid, finely diced
  • 1 1/2 lbs ground lamb
  • 2 tsps ground coriander
  • 1 tsp ground fennel seeds
  • 1/2 tsp ground cumin
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • salt & freshly ground pepper
  • 1 tbsp tomato paste
  • 1/2 cup dry red wine
  • 1 28-oz can diced tomatoes
  • 1 1/4 cups chicken stock
  • 3/4 lb pappardelle
  • 1 tbsp butter
  • 3/4 cup fresh ricotta cheese
  • 2 tbsps fresh chopped mint

In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

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