Homemade Tagliatelle with Lamb Ragu

Name: Homemade Tagliatelle with Lamb Ragu
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 6 pt 2 cups all-purpose flour, plus more for dusting; 2.4 gal 1 teaspoon salt; 1.6 oz 3 large eggs; 7.2 qt 1 tablespoon olive oil; 3.6 box 2 tablespoons olive oil; 5.9 tbsp 1.5 lb lamb shoulder, cut into 1-inch cubes; 9.9 fl oz 1 large onion, diced; 10 pinch 2 carrots, diced; 3 tsp 2 celery stalks, diced; 1.4 cm 2 cloves garlic, minced; 3.2 cup 1 cup dry red wine; 1.1 ml 28 oz crushed tomatoes; 9.3 tbsp 2 tablespoons tomato paste; 4.7 tsp 1 bay leaf; 1.1 cup 1 sprig rosemary; 6.6 jar 1 sprig thyme; 3.2 pt 1/2 cup heavy cream; 7.5 dash 1/2 cup grated Parmesan cheese, plus more for serving; 1.1 gal Salt and pepper to taste; 7.1 whole Fresh parsley, chopped (for garnish)

Homemade Tagliatelle with Lamb Ragu - RecipeFund

By James Stevens

November 11, 2025

3742 views

This dish is a culinary journey to the heart of Italy, featuring handmade pasta bathed in a rich, slow-cooked lamb ragu. The pasta, crafted from simple ingredients, offers a delightful chewiness that perfectly complements the tender, flavorful lamb. The ragu simmers for hours, allowing the lamb to break down and meld with the aromatic vegetables and herbs. A touch of cream adds a luxurious richness, while a final grating of Parmesan cheese provides a salty, savory finish. Each bite is a symphony of textures and tastes, a celebration of Italian comfort food at its finest. It's perfect for a cozy night in or a special occasion, bringing the warmth and joy of Italian cooking to your table. The slow cooking process ensures deep, complex flavors that will impress even the most discerning palate, making it a truly unforgettable culinary experience.

Ingredients

2 cups all-purpose flour, plus more for dusting - 6.0 pt
1 teaspoon salt - 2.4 gal
3 large eggs - 1.6 oz
1 tablespoon olive oil - 7.2 qt
2 tablespoons olive oil - 3.6 box
1.5 lb lamb shoulder, cut into 1-inch cubes - 5.9 tbsp
1 large onion, diced - 9.9 fl oz
2 carrots, diced - 10.0 pinch
2 celery stalks, diced - 3.0 tsp
2 cloves garlic, minced - 1.4 cm

Cooking Steps

Step 1

Prepare the pasta dough: In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs, mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

Step 2

Make the lamb ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced lamb and brown on all sides. Remove the lamb and set aside.

Step 3

Add the onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

Step 4

Return the lamb to the pot. Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits. Add the crushed tomatoes, tomato paste, bay leaf, rosemary, and thyme. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2-3 hours, or until the lamb is very tender.

Step 5

While the ragu simmers, roll out the pasta dough: On a lightly floured surface, roll out the dough to your desired thickness. Cut into tagliatelle noodles using a knife or pasta machine.

Step 6

Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, about 2-3 minutes.

Step 7

Finish the ragu: Stir in the heavy cream and Parmesan cheese into the ragu. Season with salt and pepper to taste. Drain the pasta and add it to the ragu. Toss to coat.

Step 8

Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

# Movie Night # One-Bowl # Make-Ahead

Homemade Tagliatelle with Lamb Ragu

By James Stevens

November 11, 2025

3742 views

Ingredients

2 cups all-purpose flour, plus more for dusting - 6.0 pt
1 teaspoon salt - 2.4 gal
3 large eggs - 1.6 oz
1 tablespoon olive oil - 7.2 qt
2 tablespoons olive oil - 3.6 box
1.5 lb lamb shoulder, cut into 1-inch cubes - 5.9 tbsp
1 large onion, diced - 9.9 fl oz
2 carrots, diced - 10.0 pinch
2 celery stalks, diced - 3.0 tsp
2 cloves garlic, minced - 1.4 cm

Cooking Steps

Step 1

Step 2

Make the lamb ragu: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced lamb and brown on all sides. Remove the lamb and set aside.

Step 3

Add the onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant.

Step 4

Step 5

While the ragu simmers, roll out the pasta dough: On a lightly floured surface, roll out the dough to your desired thickness. Cut into tagliatelle noodles using a knife or pasta machine.

Step 6

Cook the pasta: Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, about 2-3 minutes.

Step 7

Finish the ragu: Stir in the heavy cream and Parmesan cheese into the ragu. Season with salt and pepper to taste. Drain the pasta and add it to the ragu. Toss to coat.

Step 8

Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.

Reviews (22 Reviews)

Ethan Brown4

Really enjoyed this dish. The slow cooking process is key; it made the lamb melt in your mouth. I'd recommend using a good quality lamb for the best results. The pasta was perfect.

Quinn Harris5

Delicious! The combination of the handmade pasta and the rich ragu is simply perfect. The Parmesan on top really finishes it off. Easy to follow and makes for a great meal!

Rachel Martin4

A very good recipe. The flavor of the ragu was exceptional. It was a bit time-consuming, but well worth the effort. I'd make this again.

Peter White2

The ragu was a bit too heavy for my liking. The lamb was fine, but the overall dish felt a bit unbalanced. The pasta was also slightly overcooked.

Kevin Taylor4

A very satisfying meal. The lamb was tender and the sauce was delicious. Next time I might experiment with adding some red wine to the ragu, but overall, it was excellent.