Lamb Ragu with Pappardelle

Name: Lamb Ragu with Pappardelle
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 1 pound, ground lamb; 1 , onion, chopped fine; 2 , carrots, peeled and chopped fine; 4 , garlic cloves, sliced thin; 1 1/2 teaspoons ground, fennel; 1 teaspoon, dried oregano; 1/2 teaspoon, table salt, plus salt for cooking pasta; 1/2 teaspoon, pepper; 1 , (28-ounce) can crushed tomatoes; 1 pound, pappardelle; 1/2 cup torn, fresh basil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Lamb
Pasta
Weeknight

By Alli Berkey ･ Appears in Cook's Country October/November 2019

Could we achieve “simmered for hours” flavor in just 30 minutes? Absolutely.

SERVES 4

TIME 30 minutes

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