Pappardelle al Ragù di Agnello

October 23, 2009


This ragù is based on the traditional Bolognese ragù but replaces half of the beef with lamb. Note that the meat is roughly chopped rather than minced, this gives the sauce a more 'meaty' texture. The use of sage as the sole herb compliments the lamb's aroma.


Serves: 6




  • Fresh Pappardelle pasta for 6 people

  • 750g low-fat lamb meat, roughly chopped

  • 500g low-fat beef, roughly chopped

  • 1 large onion, diced

  • 3 medium carrots, diced

  • 4 celery sticks, diced

  • 4 cloves of garlic, chopped

  • a handful of fresh sage leaves, chopped

  • 1 dry chili pepper

  • 100g tomato paste

  • 1/2 cup dry white wine

  • Olive oil

  • Salt and freshly ground black pepper




  • In a large and wide sauce pan, heat a few lugs of olive oil, then add the onion, carrot, celery and garlic and sauté until the onions are transparent.

  • Add the lamb and beef, stir well and make sure the meat has browned completely.

  • Add the wine and stir well until it evaporates, dissolving the scorched bits of meat from the bottom of the pan back into the sauce.

  • Add most of the sage, chili, tomato paste, salt, black pepper and enough water to cover the meat. Simmer for at least 4 hours.

  • 5 minutes before serving, add the remainder of the sage and fix the seasoning if desired.

  • Cook the pappardelle, drain, stir in the sauce, mix well and serve with grated Parmesan cheese sprinkled on top.

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