This Lamb Ragu is amongst the tastiest dishes I ever ate in my life, it's an amazing melt in the mouth tender lamb pasta that I ate in the beautiful small village of Introdacqua in the Abruzzo region.
Abruzzo is a mountainous area, home to not only some of the best pasta in Italy but also the best lamb I've tasted outside Australia. On the night I ate this at the unassuming bistro in the village only had one dish on the menu - the pizza ovens were 'off' so this, and panna cotta were all they had. I'll eat anything, so I wasn't put out in the slightest.
Slow cooked, meltingly tender lamb.
I certainly wasn't disappointed when it arrived. It's a sensation! A slow cooked ragu left the lamb as soft as butter and when blended with ribbons of pappardelle pasta became something of a dream.
How to make fresh Egg Pasta?
The pasta was obviously home made and elevated the dish even further so, follow my guide on How to Make Fresh Egg Pasta at home for the tastiest, softest fresh pasta ever. Once you begin to make your own fresh pasta at home, you'll never go back! If you're not into that idea, dried pappardelle is perfectly acceptable. No shade.
As close as it gets.
Our waitress didn't have a clue how our ragu was cooked, so I just had to go from a few local recipes I could find and memory. This recipe is my most used ragu recipe and is as close as it going to get! It's been a work in progress over the years to this final recipe, and regardless of authenticity, it's absolutely delicuous. The peas were my addition, I sometimes add them, sometimes not - I'll add them if I cook this around Easter time as there's a traditional lamb with peas dish I ate in Italy at Easter once. It adds a lovely fresh sweetness to cut through the rich sauce.
A versatile recipe to suit any meat.
I cook this year round - not just in wintertime - I'm just as happy with this in the summer. I'll also change up the type of meats I use from lamb to beef or pork, rabbit and duck - they're all amazing!
The ragu freezes very well, so I urge you to portion the sauce into individual servings for those times you just want a tasty pasta dish without waiting – there is ALWAYS a version of this ragu in my freezer! Always! I just checked... there are two portions! Maybe one now.