Wild Mushroom & Lamb Ragout Pappardelle

Lamb is simmered with red wine, beef broth and wild mushrooms for a meal with deep umami flavor.
Red wine simmered lamb and wild mushroom pasta recipe

Wild Mushroom & Lamb Ragout Pappardelle

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 10 oz fresh whole-grain pasta sheets
  • 1 tbsp olive oil
  • 3/4 lb boneless lamb loin roast, trimmed and cut into 1/2-inch-thick medallions (Alternatively, you can also cut into
  • 1/4-inch-thick, 2-inch-long strips.)
  • 1/4 tsp each sea salt and fresh ground black pepper
  • 3/4 lb mixed wild mushrooms (such as chanterelle, oyster, shiitake and cremini), roughly chopped
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 8 sun-dried tomatoes (packed in oil), thinly sliced
  • 2 tbsp chopped fresh rosemary leaves


  1. Slice pasta sheets lengthwise into 1-inch strips and gently separate into individual noodles. Lay on a flat surface.
  2. In a large skillet on medium-high, heat oil. Season lamb with salt and pepper. Working in batches if necessary, add to skillet and sear, turning once, until browned on both sides, about 5 to 7 minutes for medium-rare or 7 to 9 minutes for medium. (If using lamb strips, cook for 5 minutes, turning frequently, until browned.) Transfer lamb to a plate and cover to keep warm. Reduce heat to medium, add mushrooms and cook, stirring frequently, until browned, about 7 to 10 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add broth and wine, scraping up browned bits from bottom of skillet. Bring to a simmer and cook until liquid is reduced by one-third, about 3 minutes.
  3. To skillet, add pasta strips, nestling into liquid. Cover and simmer, stirring occasionally, until pasta is al dente, 4 to 5 minutes. Return lamb and any accumulated juices back to skillet and heat through, about 1 minute. Add tomatoes and rosemary and stir to combine. (TIP: If you don’t have a lid for your skillet, cover it with a baking sheet.)

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 406
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 131 mg
  • Fat Content: 13 g
  • Fiber Content: 7 g
  • Protein Content: 30 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 295 mg
  • Sugar Content: 2 g