Lamb Ragu with Pappardelle Pasta

In honor of spring’s arrival, here is a simple and delicious easy meal that is fancy enough to serve your favorite guests! 


  • 2 tablespoons Olive Oil
  • 1 small Onion, chopped
  • 2 small Carrots, diced
  • 1 pound Ground Lamb
  • 1 tablespoon Fresh Chopped Rosemary
  • 1 tablespoon Chopped Garlic
  • 1/2 cup Red Wine
  • 2 Bay Leaves
  • 1 24-ounce can of Tomato Sauce
  • 1 tsp Salt
  • 1 pound Pappardelle Pasta


Add the olive oil to a deep pan and let heat up to medium while you chop the onions and carrots. Add the veggies to the pan and let sauté until they soften.

Add the rosemary, garlic, and lamb.

Stir until the lamb is no longer pink. Pour in the wine and let this cook for about a minute to burn off the alcohol.  Add the bay leaves and tomato sauce and stir until all combined.

Put a lid on, turn the burner to medium-low, and let the sauce cook for 30 minutes so all the flavors can marry and the carrots and onions are well cooked. 

Cook the Pappardelle pasta according to the package instructions, drain it, and add it to the sauce to coat it thoroughly.

Serve with your favorite salad, bread, and a nice glass of the red wine you used in the sauce.


Chef Ali