Lamb Ragu and Pappardelle Pasta

— from the kitchen of Kevin Rettig (’94 food science and technology), general manager, The Café


½ pound diced Pancetta or bacon

1 cup diced yellow onion

½ cup diced celery

½ cup diced carrots

2 ½  pounds ground lamb

½ cup flour, all-purpose

½ cup white wine

½ cup tomato paste

1 quart whole milk

½ cup heavy whipping cream


Cook pancetta in a large stock pot on medium heat.  Once pancetta starts to crisp, add vegetables and cook in rendered fat.  When vegetables are tender, turn heat up to high and add the ground lamb.  Season lamb and veggie mixture with salt and pepper and cook lamb until brown on all sides.  Add flour and mix until incorporated.  Add tomato paste and white wine. Cook until the wine is almost evaporated.  Reduce heat to low.  Add one-third of the milk, cook until reduced to sauce consistency.  Repeat process until milk is gone.  Add cream, check seasonings, and remove from heat.  Serve over pappardelle pasta.

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