Lamb Ragu with Pappardelle

Instructions

1. Before you begin cooking, it’s helpful to have all the ingredients prepared and within reach. Finely chop the onion, carrots, and celery, and mince the garlic. Measure out the wine, beef stock, and other ingredients.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring often, for about 10 minutes or until the vegetables are soft and the onion is translucent.
3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute to caramelize slightly.
4. Add the ground lamb to the pot. Increase the heat to medium-high and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Drain excess fat if necessary.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce by half, about 5 minutes.
6. Stir in the crushed tomatoes, beef stock, rosemary, and bay leaf. Season with a bit of salt and pepper. Reduce the heat to low, cover the pot partially, and let it simmer for about 1.5 to 2 hours. Stir occasionally and taste to adjust seasoning. The ragu should be thick and rich.
7. About 20 minutes before the ragu is ready, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
8. Remove the rosemary sprigs and bay leaf from the ragu. Add the pasta to the ragu, along with a splash of reserved pasta water, and toss gently to combine. The sauce should coat the pasta but not drown it.
9. Divide the pasta among serving plates. Top with grated Parmesan cheese and fresh basil leaves for garnish. Enjoy your Lamb Ragu with Pappardelle!