Rich Lamb Ragu With Pappardelle

Prep Time
Cook Time
4h 30m
Ready In

"From our weekday newspaper The West Australian and their winter comfort food special. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (507.5 g)
  • Calories 405.1
  • Total Fat - 15.6 g
  • Saturated Fat - 5 g
  • Cholesterol - 160 mg
  • Sodium - 781 mg
  • Total Carbohydrate - 8.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.2 g
  • Protein - 53.5 g
  • Calcium - 73.2 mg
  • Iron - 5.4 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.4 mg

Step 1

Remove and discard string from the lamb and trim excess fat and season with salt and pepper.

Step 2

Heat oil in a large, flameproof roasting pan over a medium to high heat and add the lamb and cook, for about 4 minutes on each side, or until browned and tansfer to a bowl.

Step 3

Add the onion, carrot, celery, garlic, rosemary and fennel to the pan and cook, stirring occasionally, for about 5 minutes, or until onion is soft and then stir in the tomato paste and add the wine and bring to the boil and stir in crushed tomatoes and beef stock. Return lamb with cooking juices to the pan and return to the boil.

Step 4

Remove from heat and cover with a sheet of baking paper, then cover tightly with foil. Cook in a slow oven (150C) for about 3 hours, or until lamb is very tender.

Step 5

Remove and transfer lamb to a large bowl and using forks, shred lamb and return to the roasting pan and stir to coat.

Step 6

Cook pasta in a stockpot of boiling, salted water until tender and then drain and then return to the pot and now add lamb mixture and toss to coat and serve with parmesan.

Tips & Variations

No special items needed.