Pappardelle with lamb ragù!

Lamb Ragù

Start by preparing the meat: take the lamb ribs, remove the meat from the bones, and keep the bones aside, as they will add even more flavor to the sauce. Roughly chop the meat with a knife.

In a large pan, sauté a drizzle of extra virgin olive oil with chopped onion, carrot, and garlic. Then add the meat along with the bones and let it brown very well: this step is crucial, as it develops a deep color and a strong aroma.

Once the browning is done, deglaze with wine and let the alcohol evaporate completely. At this point, add the tomato purée and cherry tomatoes.

Season with salt and let it cook on low heat for about 30–40 minutes, until you get a rich and well-blended ragù.

Fresh Pasta

Place the flour on the work surface forming a well in the center.

Add salt, pepper, oil, and spices, then break the eggs into the center. Using a fork (or your fingers), start incorporating them, gradually bringing the flour inward. If necessary, add a very small amount of water to help the dough come together.

Knead vigorously until you obtain a smooth, elastic, and uniform dough. Cover with a cloth and let it rest for 20–30 minutes.

Take the dough and roll it out with a rolling pin or pasta machine, keeping the sheet thin but firm. Roll it onto itself and cut the pappardelle with a sharp knife. Carefully unroll them and place them on a lightly floured surface.

Cooking and Assembly

Bring a pot of salted water to a boil and cook the fresh pappardelle for a few minutes.

Drain them directly into the lamb ragù and toss them in the pan so that they absorb the sauce perfectly.

Serve hot, with a drizzle of raw olive oil if desired.