Meat > Lamb > Italian

Fennel and Lamb Ragu with Pappardelle Recipe

Ingredients with Measurements:
- 1 lb ground lamb
- 1 large fennel bulb, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fennel seeds
- Salt and pepper, to taste
- 1 lb pappardelle pasta
- Grated Parmesan cheese, for serving

Special equipment needed:
- Large pot
- Large skillet
- Wooden spoon
- Pasta pot
- Colander

Step-by-step instructions:
1. In a large skillet, cook the ground lamb over medium-high heat until browned, about 5 minutes. Use a wooden spoon to break up any large chunks.
2. Add the chopped fennel, onion, and garlic to the skillet and cook until softened, about 5 minutes.
3. Stir in the crushed tomatoes, beef broth, tomato paste, dried oregano, dried thyme, and fennel seeds. Season with salt and pepper to taste.
4. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
5. While the sauce is simmering, cook the pappardelle pasta according to package instructions in a separate pot of salted boiling water until al dente.
6. Drain the pasta in a colander and add it to the skillet with the lamb ragu. Toss to coat the pasta with the sauce.
7. Serve the fennel and lamb ragu with pappardelle hot, topped with grated Parmesan cheese.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat for browning the lamb and sautéing the vegetables
- Simmer for cooking the sauce
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 550
- Fat: 21g
- Carbohydrates: 57g
- Protein: 33g
- Sodium: 700mg
- Fiber: 6g
- Sugar: 12g

Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb
- Anise or celery can be used instead of fennel
- Chicken or vegetable broth can be used instead of beef broth

Variations:
- Add chopped carrots or bell peppers to the ragu for extra flavor and nutrition
- Use different types of pasta, such as rigatoni or spaghetti, instead of pappardelle
- Top with fresh herbs, such as parsley or basil, for added freshness

Tips and tricks:
- Be sure to season the ragu with enough salt and pepper to enhance the flavors
- Use a wooden spoon to break up the ground lamb and prevent it from clumping together
- Reserve some of the pasta water to add to the ragu if it becomes too thick

Storage instructions:
- Store any leftover ragu and pasta separately in airtight containers in the refrigerator for up to 3 days

Reheating instructions:
- Reheat the ragu and pasta in a microwave-safe dish or on the stovetop until heated through

Presentation ideas:
- Serve the fennel and lamb ragu with pappardelle in a large pasta bowl or individual bowls
- Garnish with fresh herbs or grated Parmesan cheese

Garnishes:
- Fresh herbs, such as parsley or basil
- Grated Parmesan cheese

Pairings:
- Serve with a side salad or garlic bread for a complete meal
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah

Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Garlic bread or breadsticks

Troubleshooting advice:
- If the ragu becomes too thick, add a splash of pasta water or beef broth to thin it out
- If the pasta is too dry, add a drizzle of olive oil or a pat of butter to moisten it

Food safety advice:
- Cook the ground lamb to an internal temperature of 160°F to ensure it is fully cooked and safe to eat

Food history:
- Ragu is a traditional Italian meat-based sauce that is typically served with pasta

Flavor profiles:
- The fennel adds a slightly sweet and licorice-like flavor to the ragu, while the lamb provides a rich and savory taste

Serving suggestions:
- Serve the fennel and lamb ragu with pappardelle as a comforting and hearty meal for dinner

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Region: Italian

Taste: Savory, Herbal, Rich, Earthy, Aromatic