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Le Chaudron recipe
Pappardelle fraîches au ragù d'agneau
Fresh pappardelle with lamb ragù
⏱ 40 minServes 4Hard650 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh homemade pasta
500 g (18 oz)boneless lamb shoulder, in pieces
400 g (14 oz)canned crushed tomatoes
1yellow onion150 g (5 oz)
1carrot80 g (3 oz)
100 ml (½ cup)dry white wine
1 sprigfresh rosemary
Salt and pepper to taste
- 300 g (11 oz) fresh homemade pasta
- 500 g (18 oz) boneless lamb shoulder, in pieces
- 400 g (14 oz) canned crushed tomatoes
- 1 yellow onion 150 g (5 oz)
- 1 carrot 80 g (3 oz)
- 100 ml (½ cup) dry white wine
- 1 sprig fresh rosemary
- Salt and pepper to taste
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Salt the lamb and brown on all sides in the Dutch oven with a drizzle of olive oil for 8 minutes, in batches.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Add the finely chopped onion and carrot and sweat for 5 minutes until soft.
- Deglaze with the white wine, let it evaporate for 3 minutes, then add the crushed tomatoes and rosemary sprig.
- Cover and simmer over very low heat for 1½ hours, until the meat falls apart with a fork.
- Shred the lamb in the sauce, adjust the seasoning and remove the rosemary.
- Roll out the homemade pasta dough with a pasta machine, cut into 2 cm (¾ in) pappardelle and cook for 3 minutes in salted boiling water.
- Drain, top generously with the lamb ragù and serve hot in shallow bowls.
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