Meal

Pappardelle with Lamb Ragù, Artichokes & Zanetti Pecorino Romano by Simon Prest

Pappardelle Lamb Ragu, Artichokes and Zanetti Pecorino Romano, inspired by the bold, rustic flavours of Roman cuisine, this comforting pappardelle combines slow-cooked lamb, tender artichokes and the distinctive character of Zanetti Pecorino Romano PDO.

Rich and deeply savoury, the braised lamb melts into a flavourful sauce, while the sharp, salty notes of Pecorino Romano balance the earthy sweetness of the artichokes. Finished with a generous grating of Zanetti Pecorino Romano, this hearty pasta dish celebrates some of Rome’s most iconic ingredients in every bite.

Perfect for sharing with family and friends, it’s a restaurant-quality recipe that brings authentic Italian flavour to your table.

20 Minutes

Medium

medium

Ingredients

For the Ragu:

500g lamb shoulder, cut into medium-sized pieces
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
500ml white wine
2 sprigs rosemary
Olive Oil
Salt and pepper

For the Artichokes:

4–6 artichoke hearts, roughly chopped

To Finish :

400g pappardelle
150g Zanetti Pecorino Romano, finely grated 50g butter
50g butter
Extra Zanetti Pecorino Romano for serving
Chopped Parsley

Cooking Instructions

1. Prepare the Ragù

01
Season the lamb generously with salt and pepper. Heat a heavy-based oven-safe pot with a drizzle of olive oil and sear the lamb until deeply golden on all sides.Add the onion, carrot and celery and cook until softened.Add the chopped artichokes and cook for a further 5 minutes.Pour in the white wine, add the rosemary and bring to a simmer.Cover and transfer to a preheated oven at 180°C for approximately 3 hours. If the mixture looks too dry during cooking, add a splash of water halfway through.
02
After 3 hours, the lamb should be tender and the vegetables and artichokes will have broken down into a rich, rustic sauce
03
Remove the lamb from the pot and pull it apart using two forks.
04
Stir the Zanetti Pecorino Romano into the sauce, then return the shredded lamb to the pot and mix well.

2. Cook the Pasta

01
Bring a large pot of salted water to the boil.
02
Cook the pappardelle until al dente, reserving a cup of pasta water before draining.

3. Finish the Pasta

01
Add the cooked pappardelle directly to the lamb ragù.
02
Add the butter and a splash of reserved pasta water, tossing continuously to emulsify the sauce and coat the pasta evenly.
03
Remove from the heat and add more Zanetti Pecorino Romano, tossing until silky and glossy.

To Serve

01
Twirl the pasta into serving bowls and finish with a generous grating of Zanetti Pecorino Romano.
02
Sprinkle with chopped parsley and serve immediately.

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