Spiced Lamb Ragu over Pappardelle

Ingredients

• 500 g lamb shoulder, boneless, trimmed
• 200 g pappardelle pasta
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 400 g tomato puree
• 250 ml dry red wine
• 250 ml beef or lamb stock
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Heat the olive oil in a large Dutch oven over medium heat; add the chopped onion and sauté 5‑7 minutes until softened, then add the minced garlic and cook 1 minute more.

2. 2

   Season the lamb shoulder pieces with salt and pepper, then brown them in the pot for about 8‑10 minutes, turning to develop a deep crust; remove and set aside.

3. 3

   Stir in the cumin, coriander, and cinnamon, cooking 30 seconds to release aromas, then pour in the red wine, scraping the browned bits from the bottom; simmer 3 minutes to reduce slightly.

4. 4

   Add the tomato puree, stock, and bay leaf, return the lamb to the pot, bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the meat is fork‑tender and the sauce is thickened.

5. 5

   While the ragu cooks, bring a large pot of salted water to a boil, add the pappardelle, and cook 8‑10 minutes until al dente; drain, reserving ½ cup pasta water.

6. 6

   Remove the bay leaf from the ragu, shred the lamb into bite‑size pieces, and stir the meat back into the sauce; if needed, thin with reserved pasta water to achieve a silky coating.

7. 7

   Plate the pappardelle, spoon the lamb ragu over the noodles, and garnish with chopped parsley if desired.