Nonna Rosa Carmelo’s Pappardelle with Lamb Ragù and Whipped Ricotta

Name: Nonna Rosa Carmelo’s Pappardelle with Lamb Ragù and Whipped Ricotta (Pappardelle con Ragù di Agnello e Ricotta)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 medium carrot, cut into ¼-inch (6 mm) dice; 1 celery rib, cut into ¼-inch (6 mm) dice; 1 large shallot, cut into ¼-inch (6 mm) dice; ½ teaspoon red pepper flakes; 1 pound (454 g) ground lamb; 1 pound (454 g) lamb neck bones; 2 bay leaves; 2 fresh rosemary sprigs, chopped; 2 fresh thyme sprigs, chopped; Salt, to taste; Black pepper, to taste; 1 cup (240 ml) dry red wine, such as Merlot; 1 cup (240 ml) dry red wine, such as Merlot; 3 tablespoons (48 g) tomato paste; 1 can (28 ounces, or 794 g) crushed tomatoes; 16 ounces (454 g) dry pappardelle pasta; 1 cup (100 g) grated Pecorino Romano cheese; 2 cups (500 g) whole-milk ricotta; 8 to 10 fresh mint leaves, for garnish

Pappardelle con Ragù di Agnello e Ricotta

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

On Sundays, Italians have sauce—even on Easter Sunday. This pasta dish is the perfect first course for Easter Sunday, and the hearty meat sauce is full of flavor and comes together quickly. Try not to skip the mint leaves, which complement the lamb beautifully.

Ingredients

3 tablespoons (45 ml) extra-virgin olive oil
1 medium carrot, cut into ¼-inch (6 mm) dice

Europe
Italy
Starter
Pasta
Easter

Method

Heat the olive oil in a large Dutch oven or cast-iron casserole dish over medium heat.
Add the carrot, celery, shallot, and red pepper flakes. Raise the heat to high and cook and stir the vegetables for 7 to 10 minutes, until soft.
Add the ground lamb, bones, bay leaves, rosemary, and thyme. Season with salt and pepper. Cook for 5 to 7 minutes, stirri