PAPPARDELLE WITH LAMB RAGÙ, RICOTTA AND MINT
My friends were teasing me the other night for my frequent use of the word “unctuous” in some of my previous posts. I sure wish I had used a bit more restraint, because if there was ever an adjective to describe this lamb ragù, it would be just that. This is the kind of hearty pasta dish that I crave during the cold winter months. Not only does it fill your home with the warm, inviting scent of spice-braised lamb, but the resulting sauce is as fine as any you will find coming out of a restaurant kitchen. The best part? It can be made a full day ahead of when you plan on serving it.
This recipe is an adaptation of one I’ve made in the past from chef Andrew Carmellini of Locanda Verde in New York. Where the Food and Wine recipe calls for the use of ground lamb and a quick simmer, I opt to slow-braise chunks of lamb shoulder or stew meat over a few hours for a more rustic finished sauce. Either way you decide to go, you’ll find that the combination of the savory lamb ragù, creamy ricotta cheese and herbaceous mint is a truly spectacular one. It’s definitely worth your time to seek out pappardelle if you can find it at your local grocery store or Italian deli. The long, ribbon-like noodles are quite sturdy when cooked properly and provide the perfect companion for thick, meat-laden sauces like this one. If you’re a fan of lamb in any capacity, give this recipe a try — I promise you won’t be disappointed.