Description
Rich Italian-style lamb sauce with tender meat that melts in your mouth. This hearty ragu simmers with tomatoes, aromatics, and herbs until flavors meld into something truly special.
Ingredients
1 pound lamb shoulder, cut into large chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 clove garlic, minced
1/2 small onion, sliced
1 small carrot, diced
2 stalks celery, diced
1/2 cup beef broth
14 ounces canned tomatoes (San Marzano preferred)
1 1/2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/2 teaspoon sugar
2 bay leaves
1 beef bouillon cube
12 ounces pappardelle pasta (or pasta of choice)
Parmesan cheese for serving
Fresh parsley for garnish
Instructions
1. Cut lamb shoulder into large chunks and pat them dry. Season generously with salt and pepper on all sides.
2. Using the sauté function on your Instant Pot, heat olive oil. Add garlic, onion, carrot, and celery. Cook until the vegetables become tender and fragrant, about 3-4 minutes.
3. Add the seasoned lamb chunks to the pot. Sear on all sides until browned to develop deep flavor.
4. Stir in beef broth, canned tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and bouillon cube. Mix everything well to combine.
5. Lock the lid and close the vent valve. Cook on high pressure for 25 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
6. Open the pot and use two forks to shred the lamb. Discard any large pieces of fat or sinew. The meat should fall apart easily.
7. While the ragu rests, cook pappardelle according to package directions. Reserve 1/2 cup pasta water before draining.
8. Toss the cooked pasta with the lamb sauce in a large pot, adding pasta water as needed to reach desired consistency. Serve with Parmesan cheese.
Notes
Sear the lamb well to develop rich flavor in the sauce.
Natural pressure release prevents the meat from becoming tough.
The flavor improves after a day in the fridge—make it ahead!
Freeze the sauce without pasta for 2-3 months.
For stovetop: Simmer in Dutch oven 2-3 hours. For slow cooker: Cook on low 6-8 hours.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Calories: 541
- Sugar: 5g
- Sodium: 913mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 78mg