This Might Be The Most Underrated Pasta Sauce In Italy

Ingredients

• 4 oz Pancetta (diced, render until crisp)
• 2.5 lb Boneless Leg of Lamb (cut into ~8‑oz pieces, pat dry)
• 1 lb Lamb Shanks (2 small shanks, keep bone in for marrow)
• 2 tsp Kosher Salt (season lamb and vegetables)
• 1 tsp Black Pepper (freshly ground)
• 1 large Yellow Onion (peeled and medium‑diced)
• 3 Carrots (peeled and medium‑diced)
• 3 ribs Celery (medium‑diced)
• 6 cloves Garlic (smashed)
• 4 sprigs Fresh Parsley (for herb bundle)
• 1 sprig Fresh Rosemary (for herb bundle)
• 4 sprigs Fresh Thyme (for herb bundle)
• 2 Bay Leaves (for herb bundle)
• 0.75 cup Dry Red Wine (choose a wine you would drink)
• 2 tbsp Tomato Paste (concentrated umami)
• 24 oz Tomato Puree (or crushed tomatoes, plus 1/2 cup water to rinse jar)
• 4 cup Beef Stock (low‑sodium preferred)
• 1 Parmesan Cheese Rind (optional, adds depth)
• 0.5 Lemon (juice of half lemon (≈1 tbsp))
• 0.25 cup Parmesan Cheese (freshly grated for serving)
• 2 tbsp Fresh Parsley (chopped for garnish)
• 1 lb Pappardelle Pasta (or any wide‑ribbon pasta)

Instructions

1. Render Pancetta

   Heat the large Rondo pot over low‑to‑medium heat and add the diced pancetta. Cook, stirring occasionally, until the fat is rendered and the pieces are crisp and golden, about 7–8 minutes.

   Time: PT8M

2. Prepare Lamb

   While the pancetta renders, remove the net from the boneless leg of lamb and cut it into roughly 8‑oz pieces. Pat the pieces dry with paper towels, then season generously with salt and pepper on all sides.

   Time: PT5M

3. Sear Lamb

   Increase the heat to medium. Add the lamb pieces to the rendered pancetta fat, searing each side for 3–4 minutes until a deep brown crust forms. Work in batches if necessary to avoid crowding.

   Time: PT16M

4. Set Lamb Aside

   Transfer the seared lamb to a plate and set aside. Leave the rendered fat and any browned bits (fond) in the pot.

   Time: PT2M

5. Sauté Onion

   Add the diced yellow onion and a pinch of salt to the pot. Sauté over medium heat for about 5 minutes, then reduce to low and continue cooking, stirring occasionally, for another 10 minutes until the onion is deeply caramelized.

   Time: PT15M

6. Prep Vegetables & Herbs

   While the onion cooks, peel and medium‑dice the carrots, dice the celery ribs, and smash the garlic cloves. In a small bowl, combine the parsley, rosemary, thyme, and bay leaves, then tie them together with butcher's twine to form a herb bundle.

   Time: PT10M

7. Sweat Vegetables

   Add the carrots, celery, and garlic to the pot with the onions. Sprinkle with a little salt, stir to combine, then cover with a lid and let sweat over low heat for 12–13 minutes until the vegetables are softened but not browned.

   Time: PT13M

8. Deglaze with Red Wine

   Increase the heat to medium and pour in the red wine. Reduce the wine, stirring, until only a few tablespoons remain (about 5 minutes).

   Time: PT5M

9. Add Tomato Paste

   Stir in the tomato paste and cook for 3–4 minutes, allowing it to darken to a rust‑colored hue.

   Time: PT4M

10. Build the Braising Liquid

    Add the tomato puree, the water from the jar, beef stock, the herb bundle, and the Parmesan rind (if using). Stir in the crispy pancetta pieces and season with additional salt and pepper to taste.

    Time: PT5M

11. Braise the Lamb

    Return the seared lamb (and any accumulated juices) to the pot. Bring the mixture to a gentle simmer, then cover and either:

    Time: PT165M

    Temperature: 325°F

12. Shred the Meat

    After 2½–3 hours, the lamb should be fork‑tender. Remove the herb bundle and Parmesan rind, then pull the meat off the bones with two forks, shredding it into bite‑size pieces.

    Time: PT10M

13. Finish the Sauce

    Stir in the juice of half a lemon (≈1 tbsp) to brighten the sauce. Adjust salt and pepper as needed.

    Time: PT2M

14. Cook Pasta

    While the sauce is finishing, bring a large pot of salted water to a boil. Cook the pappardelle (or chosen pasta) according to package directions until al dente, about 8–10 minutes. Reserve ½ cup pasta water, then drain.

    Time: PT10M

    Temperature: 212°F

15. Combine and Serve

    Add the cooked pasta to the ragu, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Serve in bowls, topped with freshly grated Parmesan and a sprinkle of chopped parsley.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Pancetta: Bacon
• Instead of Boneless Leg of Lamb: Lamb shoulder
• Instead of Lamb Shanks: Beef shank
• Instead of Kosher Salt: Table salt
• Instead of Black Pepper: White pepper
• Instead of Yellow Onion: Red onion, White onion
• Instead of Carrots: Parsnips
• Instead of Celery: Fennel stalk
• Instead of Garlic: Garlic paste
• Instead of Fresh Parsley: Flat‑leaf parsley
• Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Bay Leaves: Dried thyme
• Instead of Dry Red Wine: Beef stock + 1 tbsp lemon juice
• Instead of Tomato Paste: Tomato purée (1/4 cup)
• Instead of Tomato Puree: San Marzano crushed tomatoes
• Instead of Beef Stock: Chicken stock, Vegetable stock
• Instead of Parmesan Cheese Rind: Pecorino rind
• Instead of Lemon: White wine vinegar (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: Basil
• Instead of Pappardelle Pasta: Tagliatelle, Fettuccine

Equipment Needed

• Large Rondo Pot (or Dutch oven)
• Cutting Board
• Chef's Knife
• Measuring Cups
• Ladle
• Tongs
• Wooden Spoon
• Oven (optional)
• Large Pot for Pasta
• Colander
• Microplane Grater
• Butcher's Twine

Critical Steps — Do Not Skip

• Rendering the pancetta until crisp
• Patting and seasoning the lamb to ensure a good sear
• Achieving a deep brown crust on the lamb pieces
• Reducing the red wine to concentrate flavor
• Long, low‑temperature braising for tender meat
• Removing excess fat before final plating

Chef Tips from the Video

• Use a dry‑aged lamb leg for extra depth of flavor.
• Add a splash of balsamic vinegar at the end for a subtle sweetness.
• For a smoky note, use a splash of smoked paprika with the tomato paste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.

Room temperature: Do not store at room temperature; cool quickly before refrigerating.

Make-Ahead Tips

• The ragu can be fully prepared 2 days ahead; reheat gently and add a splash of stock.
• Portion and freeze individual servings for quick weeknight meals.

Frequently Asked Questions