Heat 2 tbsp of olive oil in a medium Dutch oven or an oven-safe pot. Season the lamb with salt and pepper. Cook the lamb in batches until brown on all sides, then remove it from the pot and set aside.
Add the remaining olive oil to the pot and cook the prosciutto until crispy. Then remove the prosciutto and drain it on a paper towel.
Cook the chopped vegetables in the pot until they are soft, about 5–6 minutes. Add the harissa paste and cook with the vegetables for 2 minutes. Next, add the red wine and tomato purée to deglaze the pot. Return the meat and any accumulated juices to the pot. Tie all the herbs together with cooking twine to make a bouquet garni and add it to the pot with the Parmesan rind. Cover the pot with the lid and bake in the oven for 2 hours at 325°F. After baking, remove the bouquet garni and Parmesan rind, and stir in the heavy cream.
Cook the pappardelle in boiling water with a pinch of salt for 5 minutes. After draining, toss the pappardelle in butter.
Serve the lamb ragù over the pappardelle and top with the crispy prosciutto.
Perfectly suited for the cooler months of autumn and winter, this hearty dish features pappardelle pasta and slow-cooked lamb ragu, which is nothing short of perfection. It boasts a rich and complex flavor profile with tender chunks of lamb that melt in your mouth, simmered in a robust sauce of tomatoes, red wine, garlic, and a medley of herbs. Each bite offers a harmonious blend of flavors, creating a warm and comforting dish. This meal brings a sense of coziness and warmth to the dining table.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.