Pappardelle with Lamb Ragu Recipe on Food & Wine Chef Way Andrew Carmellini serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.
Rich Slow Roasted Pork and Red Wine Ragu by What Katie Ate. Meanwhile shred the pork discarding any fat and add to the sauce, cook for a further 15 minutes until reduced and thick serve with pappardelle pasta and parmesan cheese.
pappardelle con ragu di manzo, recipe by chef eugene maiale. (this recipe calls for handmade pappardelle, and it is better, but if it scares you splurge on some pre-made fresh pappardelle from your local mediterranean grocer)
Julia Child’s Lamb Stew. I will substitute chicken we don't eat lamb. Quite literally the best thing I've ever made. Served over garlic mashed potatoes, also a Julia child recipe that was the best mashed potatoes I've made.