Papperdella with Lamb Ragu

This recipe makes a lot, but trust me, this heavenly ragu freezes well for up to two months and can be used in lasagna, baked penne (throw in some feta cheese), or for another round of this delicious main course. You can prepare this sauce up to four days in advance and refrigerate.

Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.

Pappardelle with Lamb Ragu

Serves 10
Prep Time: 30 minutes
Cook Time: 2-plus hours

2 tablespoons (30 milliliters) olive oil
2 pounds (.9 kilo) ground lamb
1/2 teaspoon (2.5 milliliters) ground cinnamon
1/8 teaspoon (.6 milliliters) ground nutmeg
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) pepper
1-1/2 tablespoons (22.5 milliliters) fresh rosemary, finely minced 
1 tablespoon (15 milliliters) dried oregano 
1 small carrot
1 small stalk celery
1 onion
3 cloves fresh garlic
1-1/2 cups (192 grams) good, full-bodied, red wine
one 14.5-ounce (400 grams in EU) can whole tomatoes
3 cups (384 grams) tomato sauce
1/2 cup (64 grams) water
2 tablespoons (30 milliliters) fresh Italian parsley, finely minced
1 tablespoon (15 milliliters) fresh mint, finely minced

3–4 ounces (85–113 grams) per person pappardelle noodles
Parmesan cheese to serve

 Directions

1. Heat olive oil in a large pot. Add lamb, cinnamon, nutmeg, salt, pepper, rosemary, and oregano. Cook over medium heat, breaking up lamb pieces with a spoon until lamb loses its color, about 6 minutes. 

2. While lamb is cooking, finely mince carrot, celery, onion, and garlic. Add to lamb and sauté for 10 minutes.

3. Add red wine, turn up the heat, and reduce wine by half, about 5 minutes. Add the whole tomatoes, breaking them carefully into small pieces with your fingers as you drop them in the pot along with all juices. Add tomato sauce and water. Bring to a boil, then reduce heat, so the sauce barely simmers. Cook for two to three hours, occasionally stirring. If sauce gets too thick, add more water.

4. Bring a pot of salted water to boil and cook your pasta according to instructions. If you make your own pasta, it will cook in a few minutes. Do not overcook.

5. Drain pasta, reserving ½ cup of the water. Return pasta to the pot. Add the parsley and mint to the ragu, then ladle enough sauce over the pasta that the noodles are nicely coated when you toss them. Add some pasta water if the sauce seems too thick. Plate, sprinkle with Parmesan, and serve with additional Parmesan on the table.

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About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.