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Lamb Ragù with Mushroom Tagliatelle

Prep 15 minutes | Cook 30 minutes | Advanced | Serves 4 | Italian

Inspired by the rustic charm of Italian countryside cooking, this dish combines tender lamb with earthy mushrooms to create a ragù that’s both hearty and refined. Each bite is a journey to a small Italian trattoria, with flavors so rich and comforting they make you pause to savor every mouthful.

Method

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the lamb mince and cook until browned, breaking up with a spoon, about 5 minutes.
2. Step 2: Add the chopped onion, garlic, and mushrooms to the skillet. Sauté until the onions are translucent and mushrooms softened, about 5 minutes.
3. Step 3: Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
4. Step 4: Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half.
5. Step 5: Add rosemary sprigs, then reduce heat to low and let the ragù simmer gently while you cook the pasta.
6. Step 6: Cook the tagliatelle in a large pot of boiling salted water until al dente. Drain, reserving some pasta water.
7. Step 7: Remove the rosemary sprigs from the ragù. Add the pasta to the skillet with the ragù, tossing well to coat and adding pasta water if needed for consistency.
8. Step 8: Serve immediately, garnished with grated Parmesan and chopped fresh parsley.

Serving suggestion

A crisp arugula salad with lemon vinaigrette complements the rich ragù beautifully.

Pair with a bold, full-bodied Chianti or Sangiovese to enhance the lamb's flavors.