Italian-American · main

Lamb Ragu over Pappardelle

Lamb Ragu over Pappardelle reads umami 8.9, richness 8.3 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 3 hr 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.7 / 10
• Sweet & Fruity — 4.4 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 8.9 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 8.9 · Richness 8.3 · Salinity 4.8 · Allium 3.9 · Sweetness 3.6 · Funk & Ferment 3.5 · Earthy 3.4 · Sourness 2.9 · Fruity 2.7 · Herbaceous 2.2 · Nutty 2.0 · Bitterness 1.9 · Floral 1.9 · Warm Spice 1.3 · Citrus 0.6

What's in it (16)

• lamb shoulder roast — 1134 g
• salt — 5 g
• freshly ground black pepper — 3 g
• olive oil — 41 g
• yellow onion — 110 g
• carrots — 120 g
• celery — 80 g
• garlic — 12 g
• tomato paste — 44 g
• dry red wine — 355 g
• tomatoes — 794 g
• low-salt chicken broth — 473 g
• rosemary — 2 g
• bay — 2 g
• shell pasta — 454 g
• parmesan cheese — 57 g

Time & effort: about 3 hr 52 min · effort: involved

Nutrition (per 100 g, engine-estimated): 154.3 kcal, 9.7 g protein, 6.6 g fat, 11.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Pat the lamb chunks dry and season generously with 1 tsp of the salt and the black pepper.
2. Heat 2 tablespoons of the olive oil in a large Dutch oven over high heat. Working in two batches so the pot isn't crowded, sear the lamb until deeply browned on all sides, 3 to 4 minutes per side; transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 tablespoon olive oil, onion, carrots, and celery. Saute, stirring occasionally, until softened and lightly golden at the edges, 7 to 8 minutes.
4. Add the garlic and tomato paste; cook, stirring constantly, until the paste darkens to a brick red and smells toasted, about 2 minutes.
5. Pour in the red wine, scraping up the browned bits from the bottom of the pot, then simmer until reduced by about half, 5 to 6 minutes.
6. Return the lamb and any accumulated juices to the pot. Stir in the crushed tomatoes, chicken broth, rosemary, and bay leaves, and bring to a gentle simmer.
7. Cover the pot and transfer to a 325 F oven. Braise until the lamb is fork-tender and shreds apart with light pressure, 2 1/2 to 3 hours.
8. Lift the lamb out onto a cutting board and discard the rosemary sprigs and bay leaves. Shred the lamb with two forks, discarding any large pieces of fat, then stir the shredded meat back into the sauce.
9. Set the pot over medium heat and simmer uncovered until the sauce thickens enough to coat the back of a spoon, 10 to 12 minutes.
10. Bring a large pot of well-salted water to a boil and cook the pappardelle until al dente, 2 minutes less than the package directs.
11. Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the ragu along with a splash of the reserved water, and toss over low heat until the sauce clings to the noodles, 1 to 2 minutes.
12. Stir in the Parmesan and season with additional salt to taste. Plate immediately, topped with more Parmesan.

Dishes with a similar flavor shape

• Ali Nazik Kebabı (Smoked Aubergine under Lamb) — Turkish
• Sunday Sauce with Braised Meatballs — Italian-American
• Classic Beef Stew with Potatoes and Carrots — American
• Sunday Pot Roast with Carrots and Potatoes — American
• Irish Lamb Stew with Root Vegetables — Irish

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.