Slow-cooked until the lamb gives way at the touch of a fork, this is the kind of sauce that perfumes a whole room before it ever reaches the table.
- Hand-rolled pappardelle, wide ribbons with bite.
- Lamb ragù, braised white — no tomato in sight.
- Shredded pecorino, sharp against the richness.
- A quiet braise of aromatics, reduced low and slow.
The sauce is built white, letting the lamb carry the dish on its own — no tomato to hide behind, just a long braise and a generous hand with the pecorino. Tossed through fresh pappardelle so every ribbon catches the ragù. A plate that eats heavier than it looks, in the best way.
Contains: gluten, dairy.
