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Pasta

Slow-cooked lamb ragù with pappardelle

Lamb shoulder braised low and slow with red wine, tomato and rosemary until it falls apart, shredded through wide ribbons of pappardelle with parmesan.

  • 210 min · 30 min hands-on
  • Serves 6
  • Large flameproof casserole dish with lid, large saucepan, tongs
  • Contains egg, milk, wheat, gluten
  • Complete meal
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Slow-cooked lamb ragù with pappardelle · Per serving (1 of 6)

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One serve gives you

Daily needs: Female 31–50
  • Protein 41 g · 29%
  • Carbs 69 g · 50%
  • Fat 13 g · 21%
  • Fibre 6 g

Highest in this recipe

  • B12 4.17 µg174% of RDI
  • B3 equivalents 17.0 mg121% of RDI
  • Zinc 9.7 mg121% of RDI
  • Vitamin A 567 µg81% of RDI
  • Phosphorus 607 mg61% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 6 servings. Per-serve nutrition stays the same.

  • 900 g
  • 2 g
  • 1 g
  • 20 g
  • 200 g
  • 150 g
  • 120 g
  • 15 g
  • 4 g
  • 60 g
  • 200 g
  • 800 g
  • 300 g
  • 480 g
  • 40 g
  • 10 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 210 min
  1. Season the lamb with the iodised salt and pepper. Heat the olive oil in a large flameproof casserole over medium-high heat and brown the lamb well on all sides, about 8 minutes. Set aside.
  2. Reduce the heat to medium and cook the onions, carrot and celery for 10 minutes until soft and golden. Add the garlic and rosemary for 1 minute, then the tomato paste for 2 minutes.
  3. Pour in the red wine, scraping up the browned bits, and simmer for 3 minutes until reduced by half. Add the canned tomatoes and stock, return the lamb, bring to a simmer, then cover and cook on the lowest heat for 2½–3 hours, turning the lamb every hour, until it is cooked through and falls apart when pressed with a fork.
  4. Lift out the lamb, shred it with two forks, discarding any fat, and return it to the sauce. Simmer uncovered for 10–15 minutes until the ragù is thick.
  5. Cook the pappardelle in a large pan of boiling water until just tender, reserve 125 ml of the cooking water and drain. Toss the pasta through the ragù, loosening with a little pasta water, and serve with the parmesan and parsley.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 41 g · 29%
  • Carbs 69 g · 50%
  • Fat 13 g · 21%
  • Fibre 6 g

Highest in this recipe

  • B12 4.17 µg174% of RDI
  • B3 equivalents 17.0 mg121% of RDI
  • Zinc 9.7 mg121% of RDI
  • Vitamin A 567 µg81% of RDI
  • Phosphorus 607 mg61% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Lean lamb shoulder, raw, cut into 4 large pieces: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.
  • Olive oil: Whole-recipe edible weight.
  • Brown onions, finely diced: Whole-recipe edible weight.
  • Carrot, finely diced: Whole-recipe edible weight.
  • Celery, finely diced: Whole-recipe edible weight.
  • Garlic, crushed: Whole-recipe edible weight.
  • Fresh rosemary leaves, chopped: Whole-recipe edible weight.
  • Tomato paste, no added salt: Whole-recipe edible weight.
  • Red wine: Whole-recipe edible weight.
  • No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
  • Reduced-salt stock: Whole-recipe edible weight.
  • Dried egg pappardelle: Whole-recipe edible weight.
  • Parmesan, finely grated: Whole-recipe edible weight.
  • Flat-leaf parsley, chopped: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Lean lamb shoulder, raw, cut into 4 large pieces: Lamb, roasting piece, shoulder, lean, raw
  • Iodised salt: Salt, table, iodised
  • Ground black pepper: Pepper, black, ground
  • Olive oil: Oil, olive
  • Brown onions, finely diced: Onion, mature, brown skinned, peeled, raw
  • Carrot, finely diced: Carrot, mature, peeled, fresh, raw
  • Celery, finely diced: Celery, fresh, raw
  • Garlic, crushed: Garlic, peeled, fresh, raw
  • Fresh rosemary leaves, chopped: Rosemary, fresh, raw
  • Tomato paste, no added salt: Tomato, paste, no added salt
  • Red wine: Wine, red
  • No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
  • Reduced-salt stock: Stock, liquid, all flavours, reduced salt, prepared
  • Dried egg pappardelle: Pasta, white wheat flour & egg, dry
  • Parmesan, finely grated: Cheese, parmesan, fresh, regular fat
  • Flat-leaf parsley, chopped: Parsley, continental, fresh, raw

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