Lamb ragu with pappardelle

Lamb and Mutton SA
6 servings Prep: 30 mins, Cooking: 1 hr
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Ragu made with affordable lamb flank, tomatoes, onions, herbs and red wine served with fresh pappardelle pasta. Brought to you by Lamb and Mutton SA.

By Independent Contributor February 08 2022
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Ingredients (25)

For the lamb
1 garlic clove
1 onion
1 tbsp oil
750 g lamb flank
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 cup lamb stock — or chicken stock
For the ragu
1 tbsp olive oil
1 onion
1 celery stalk
1 carrot
1/2 tsp salt
1/4 tsp black pepper
2 tsp dried oregano — ½ cup leaves fresh
1/2 cup red wine
2 cup lamb stock — use the liquid from preparing the meat above
2 tbsp tomato paste
410 g tinned tomatoes
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tbsp chutney
1/2 cup milk
To serve
pappardelle — or any pasta of your choice
1/2 cup pecorino cheese — or other hard cheese
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Prepare the lamb  

Sauté the garlic and onion in a pressure cooker. 

Brown the meat with the onion and garlic and add the origanum, salt, pepper and lamb stock. 

Close the pressure cooker and cook 20 minutes. Remove the pot from the  heat, release the pressure and leave to cool. 

Remove all the fat and shred the meat into small pieces. 

Prepare the ragu 

Heat a large, heavy-bottom pot over medium heat. Add the oil and heat, add the onion, celery and carrot and sauté for about 3 minutes until softened.  2. Add the shredded meat and mix well. Season with salt and pepper. Add the origanum and increase the heat so that the mixture starts to sizzle. 4. Deglaze the pot by adding the red wine and releasing all the bits on the bottom of the pot. Turn down the heat and add the stock using the liquid from lamb   cooked in the pressure cooker. 

Add the tomato paste, tomatoes (crush with a spoon to break them up), tomato ketchup, Worcestershire sauce and chutney. Add the milk and bring the mixture to a simmer. Once it is simmering turn the heat down low, allow the ragu to simmer for an hour, stirring regularly. Check seasoning once ready. 6. When ready to serve cook the pasta in a large pot of boiling, salted water. Cook the pasta for about a minute under the package’s instructed cooking time.  7. Use ½ cup of the pasta water out of the pot just before draining the pasta and   add it to the ragu. Stir in the cheese. 

Drain the pasta. Add the pasta to the ragu and toss well to combine. Allow the   sauce to continue to thicken as it coats the pasta. Serve with more grated pecorino, sprinkled on top. Add a sprinkling of freshly chopped parsley to garnish and serve with a freshly baked ciabatta.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.

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Comments 1

  1. Peter Baumann says:

    The recipe is for “fresh pasta” !! but non provided

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