Lamb Ragu with Pappardelle

This is proper comfort food. Slow-cooked, rich, deeply savoury, and unapologetically indulgent. Tender lamb that collapses at the touch of a fork, a glossy tomato-based ragu that tastes like it’s been simmering all day, and wide ribbons of pappardelle catching every bit of sauce. This is the kind of dish that fills the house with good smells and makes people drift into the kitchen asking when it’s ready.

It’s not flashy. It doesn’t need to be. This is food with confidence, patience, and payoff. Cook it once and you’ll understand why lamb ragu earns its place in the comfort food hall of fame.

Lamb Ragu with Pappardelle

This lamb ragu with pappardelle is rich, slow-cooked, and deeply satisfying. Big chunks of lamb shoulder are browned hard, then gently cooked until meltingly tender in a tomato-based sauce built on onion, carrot, celery, garlic, red wine, and herbs. The result is a ragu that’s thick, glossy, and intensely savoury without being heavy.

The lamb isn’t just soft, it’s spoon-soft. It shreds effortlessly and folds back into the sauce, giving you that classic, luxurious texture that clings to wide pasta and coats every bite. Finished with butter for richness, parsley for freshness, and parmesan at the table, this is a dish that feels special without being complicated.

It’s the kind of meal that rewards time rather than effort. You do the groundwork, then let heat and patience do the rest.

Why lamb ragu is worth the time

Lamb shoulder is the star here, and for good reason. It’s a hardworking cut with plenty of fat and connective tissue, which means it thrives in slow cooking. Given enough time, it transforms from tough and chunky into something silky and rich, infusing the sauce with depth you simply can’t fake.

The base of onion, carrot, and celery, the classic soffritto, builds sweetness and balance. Tomato paste brings concentration and savouriness, while red wine adds acidity and complexity. Tomatoes and stock round everything out, creating a sauce that’s robust but not overpowering.

Rosemary works beautifully with lamb, adding warmth and aroma without dominating. And the butter stirred in at the end gives the ragu that final restaurant-level gloss and richness.

Pappardelle is the correct pasta here. Wide, flat ribbons are ideal for heavy sauces, catching the ragu and holding onto it. This is not a job for spaghetti.

This is comfort food with structure

Despite the long cooking time, the process itself is straightforward. There are clear stages, each with a purpose.

First, you brown the lamb properly. This builds flavour and depth. Then you soften the vegetables, cook out the tomato paste, and reduce the wine. These steps layer flavour rather than rushing it.

After that, the cooking becomes hands-off. Whether you use a pressure cooker or a slow cooker, the lamb does its thing while you get on with life. When it’s ready, a quick shred and a final simmer bring everything together.

This is not fussy cooking. It’s deliberate cooking.

Equipment you’ll need

You’ll need a large, heavy-based pan for browning and building the base of the sauce. After that, either a pressure cooker or a slow cooker will take over.

You’ll also need a large pot for cooking the pasta, a colander, a mug for reserving pasta water, and two forks for shredding the lamb.

No special tools, just solid basics.

Ingredients

1.2 kg lamb shoulder, cut into large chunks
1 onion, diced
2 carrots, diced
2 celery sticks, diced
4 garlic cloves, minced
2 tbsp tomato paste
150 ml red wine
400 g tin chopped tomatoes
150 ml beef or lamb stock
3 sprigs rosemary
30 g butter
10 g parsley, chopped
400 g pappardelle

Oil, for cooking
Salt and black pepper

To serve:
Grated parmesan

Simple ingredients, big results.

How to make it

Heat a generous drizzle of oil in a large pan over high heat. Season the lamb chunks well with salt and pepper. Brown the lamb in batches until deeply golden on all sides. Do not rush this step. Proper browning equals proper flavour. Transfer the lamb to a bowl as you go.

Once all the lamb is browned, lower the heat slightly and add the diced onion, carrot, and celery to the same pan. Cook for about 5 minutes, stirring occasionally, until softened and lightly golden. Scrape up any browned bits from the bottom of the pan as the vegetables cook.

Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and cook it out for 2 minutes, stirring constantly, until it darkens slightly and loses its raw edge.

Pour in the red wine. Scrape the bottom of the pan thoroughly to lift all the sticky bits. Let the wine bubble and reduce for a couple of minutes until slightly thickened.

Transfer everything to your pressure cooker or slow cooker. Add the chopped tomatoes, stock, rosemary sprigs, and the browned lamb along with any resting juices.

For a pressure cooker, cook on high pressure for 45 minutes, then allow the pressure to release naturally for 15 minutes.

For a slow cooker, cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb is completely tender and collapsing.

Once cooked, lift the lamb out into a bowl. Remove and discard the rosemary sprigs. Shred the lamb using two forks.

Return the shredded lamb to the sauce and simmer uncovered until the ragu thickens and becomes glossy and spoon-coating. This might take 10 to 20 minutes depending on how loose the sauce is.

Stir in the butter and taste for seasoning. Adjust with salt and black pepper as needed.

Bring a large pot of salted water to the boil and cook the pappardelle until just al dente. Reserve a mug of pasta water, then drain.

Add the pasta straight into the ragu along with a splash of pasta water. Toss gently to coat until the sauce clings beautifully to the pasta.

Stir through the chopped parsley, then serve immediately with plenty of grated parmesan.

Tips for the best lamb ragu

Brown the lamb properly. Pale lamb leads to flat sauce. Take your time and work in batches.

Cut the lamb into large chunks. Smaller pieces dry out and shred too finely.

Cook the tomato paste out fully. This deepens the flavour and removes bitterness.

Let the sauce reduce after shredding the lamb. This step is what turns a stew into a ragu.

Salt generously but gradually. Long cooking concentrates flavours.

Use wide pasta. This sauce deserves it.

Make it your own

Add a parmesan rind to the sauce while it cooks for extra depth. Remove it before shredding the lamb.

Swap rosemary for thyme if you prefer a softer herb note.

Add a splash of milk at the end for a more traditional northern Italian-style finish.

A pinch of chilli flakes adds warmth without overpowering the lamb.

Storage and leftovers

This ragu improves overnight. Store it in the fridge for up to three days.

Reheat gently on the hob with a splash of water or stock to loosen it.

It also freezes beautifully. Freeze the ragu without the pasta for best results, then cook fresh pasta when serving.

Leftover ragu works brilliantly in lasagne, on polenta, or piled onto toasted sourdough with parmesan.

FAQs

Can I make this without a pressure or slow cooker?
Yes. Simmer gently on the hob for 2.5 to 3 hours, stirring occasionally, until the lamb is tender.

Can I use lamb leg instead?
You can, but shoulder is better. Leg is leaner and won’t give the same richness.

Does the wine matter?
Use something drinkable. If it tastes bad in the glass, it’ll taste bad in the sauce.

Is this kid-friendly?
Yes. The alcohol cooks out, leaving richness rather than sharpness.

What should I serve with it?
A green salad and crusty bread are all you need.

Final word

This lamb ragu with pappardelle is slow food done right. Rich, comforting, and deeply satisfying, it’s the kind of dish that feels timeless for a reason. It rewards patience, feeds a crowd, and delivers every single time.

If you’re going to spend an hour or two cooking something, make it this.