Mouthwatering Lamb Ragu Sauce (Print)

Meltingly tender lamb slow cooked with tomatoes, aromatics, and Italian herbs, finished over pappardelle.

# Ingredients:

→ Main

01 - 454 g lamb shoulder, cut into large chunks
02 - 0.5 teaspoon fine sea salt
03 - 0.25 teaspoon freshly ground black pepper
04 - 2 tablespoons extra virgin olive oil

→ Aromatics

05 - 1 clove garlic, minced
06 - 0.5 small yellow onion, thinly sliced
07 - 1 small carrot, diced
08 - 2 stalks celery, diced

→ Sauce Base

09 - 120 ml beef broth
10 - 400 g canned tomatoes, diced
11 - 22.5 ml tomato paste
12 - 1 tablespoon Italian seasoning blend
13 - 0.5 teaspoon granulated sugar
14 - 2 bay leaves
15 - 1 beef bouillon cube (or substitute chicken or vegetable)

→ To Serve

16 - 340 g pappardelle or other pasta of choice

# Steps:

01 - Pat lamb shoulder dry with paper towels and cut into large chunks. Season thoroughly with salt and pepper.
02 - Heat olive oil in the Instant Pot or a large pot over medium heat. Add garlic, onion, carrot, and celery. Cook until vegetables are softened, about 4–5 minutes.
03 - Add seasoned lamb to the pot and sear on all sides until well browned.
04 - Stir in beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and the bouillon cube until well combined.
05 - Secure the Instant Pot lid and close the vent. Cook under high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
06 - Remove lamb from pot and shred using two forks, discarding sinew and excess fat. Return shredded lamb to the sauce and let rest while preparing pasta.
07 - Bring a large pot of salted water to the boil. Cook pappardelle according to package directions until al dente. Reserve 60–120 ml pasta cooking water before draining.
08 - Transfer cooked pasta and a splash of reserved pasta water to the pot with the lamb sauce. Toss thoroughly and serve warm.

# Notes:

01 - For enhanced flavor, substitute half the beef broth with red wine.
02 - Lamb ragu can be prepared in a slow cooker or on the stovetop for deeper flavor development.
03 - Store sauce and pasta separately in airtight containers for up to 5 days in the refrigerator.
04 - Freeze extra sauce for up to 3 months for convenient meal prep.

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