Pappardelle al Ragù d’Agnello with Rosemary and Orange

Why You’ll Love This Recipe

• Restaurant-level depth from slow-braised lamb, red wine, and rosemary—made in one pot.
• Bright, elegant finish from a whisper of orange zest and salty Pecorino Romano.
• Silky, clingy sauce that hugs wide pappardelle ribbons perfectly.
• Great make-ahead ragù that tastes even better the next day.

Grocery List

• Produce: Onion, carrot, celery, garlic, fresh rosemary, bay leaf, 1 orange, flat-leaf parsley (optional)
• Dairy: Unsalted butter, Pecorino Romano
• Pantry: Boneless lamb shoulder, extra-virgin olive oil, tomato paste, crushed tomatoes, dry red wine, low-sodium beef or chicken stock, kosher salt, black pepper, red pepper flakes (optional), pappardelle

Full Ingredients

For the Ragù d’Agnello

• 1.5 lb (680 g) boneless lamb shoulder, cut into 1/2-inch (1.3 cm) cubes (or 1.25 lb/565 g coarsely ground lamb)
• 1 1/4 tsp kosher salt, divided, plus more to taste
• 3/4 tsp freshly ground black pepper, divided
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion (about 8 oz/225 g), finely chopped
• 1 small carrot (about 3 oz/85 g), finely chopped
• 1 small celery rib (about 2 oz/55 g), finely chopped
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp double-concentrated tomato paste
• 1 cup (240 ml) dry red wine
• 1 cup (240 ml) low-sodium beef or chicken stock
• 1 can (14.5 oz/410 g) crushed tomatoes (or 400 g passata)
• 2 fresh rosemary sprigs
• 1 bay leaf
• 1–2 wide strips orange zest removed with a peeler (avoid the white pith)

For the Pasta and Finish

• 12 oz (340 g) dried pappardelle (or 1 lb/450 g fresh)
• 2 tbsp unsalted butter
• 1/2 cup (40 g) finely grated Pecorino Romano, plus more to serve
• 1/2 tsp finely grated orange zest, for finishing
• 1–2 tsp extra-virgin olive oil, for serving
• Chopped flat-leaf parsley or rosemary leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep and season the lamb

Pat the lamb very dry with paper towels so it browns instead of steams. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Finely chop the onion, carrot, and celery; mince the garlic. Use a 4–5 quart (3.8–4.7 L) Dutch oven or heavy pot with a lid.

Step 2: Brown the lamb deeply

Heat 3 tbsp olive oil over medium-high until shimmering. Brown the lamb in 2–3 batches, 3–4 minutes per side, until well caramelized. Do not crowd the pan. Transfer browned lamb to a bowl, leaving the flavorful fat in the pot.

Step 3: Build the soffritto

Lower heat to medium. Add onion, carrot, and celery with a pinch of salt and cook, stirring, 6–8 minutes until softened and lightly golden. Add garlic and red pepper flakes; cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes until dark brick red and sticking slightly to the pot.

Step 4: Deglaze with red wine

Pour in the red wine and scrape up all browned bits. Simmer 3–5 minutes until reduced by about half and no longer smells boozy.

Step 5: Add tomatoes, stock, rosemary, bay, and orange

Return the lamb and any juices to the pot. Add crushed tomatoes, stock, rosemary sprigs, bay leaf, and the wide strip(s) of orange zest. Bring to a gentle simmer over medium heat.

Step 6: Slow-simmer until silky

Cover, lower heat to maintain a bare simmer (small lazy bubbles, about 180–190°F / 82–88°C), and cook 1 hour 15 minutes. Uncover and continue to simmer 30 minutes, stirring occasionally, until the lamb is spoon-tender and the sauce is thick and glossy. If it thickens too fast, add a splash of water or stock; if too thin, simmer a bit longer. Remove and discard rosemary, bay, and orange strip. Taste and adjust with remaining 1/4 tsp salt and 1/4 tsp pepper as needed.

Step 7: Cook the pappardelle

About 15 minutes before the ragù is done, bring a large pot of salted water to a rolling boil (2 tbsp kosher salt per 4 quarts/3.8 L water). Cook pappardelle until al dente according to package timing. Reserve 1 cup (240 ml) pasta water, then drain.

Step 8: Marry pasta and sauce

Return the ragù to a gentle simmer. Off the heat, stir in butter, half the Pecorino, and the finely grated 1/2 tsp orange zest. Add drained pappardelle and toss, adding splashes of reserved pasta water to create a silky, saucy coating that clings to the ribbons. Plate and finish with remaining Pecorino, a drizzle of olive oil, and chopped parsley or rosemary if using. Serve immediately.

Pro Tips

• Dry meat browns best. Moisture is the enemy of deep caramelization—pat lamb thoroughly.
• Heat control is key: keep the braise at a bare simmer (about 180–190°F) for tenderness and clarity of flavor.
• Orange zest should whisper, not shout. Use a wide strip during the simmer and a tiny fresh grate at the end.
• Save and use pasta water. Its starch helps the sauce emulsify and cling to the pappardelle.
• Prefer hands-off? After deglazing, transfer covered pot to a 325°F (165°C) oven for 1 hour 45 minutes, then reduce on the stovetop uncovered.

Variations

• Ground lamb version: Substitute 1.25 lb (565 g) ground lamb. Brown thoroughly, breaking into small craggy bits for maximum sauce cling.
• Mushroom boost: Add 8 oz (225 g) finely chopped cremini mushrooms with the soffritto for extra savoriness.
• Different pasta: Try tagliatelle, mafaldine, or rigatoni—choose shapes with texture to hold the sauce.

Storage & Make-Ahead

The ragù (without pasta) keeps refrigerated up to 4 days and freezes up to 3 months. Reheat gently on low with a splash of water or stock until loosened and steamy, then finish with butter, zest, and cheese. Cook pasta fresh just before serving and toss with the hot ragù. Leftover dressed pasta can be refrigerated 1–2 days; reheat with a splash of water and a knob of butter.

Nutrition (per serving)

Approximate: 860 calories; 44 g protein; 75 g carbohydrates; 43 g fat; 12 g saturated fat; 5 g fiber; 900 mg sodium. Values will vary based on brands and exact measurements.