Saltbush and Tomato Lamb Ragu over Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Slow-simmered lamb ragu infused with Australian saltbush and ripe tomatoes, served over wide pappardelle pasta. This australian-inspired lamb ready in about 150 minutes pairs lamb shoulder, trimmed and diced, olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb shoulder, trimmed and diced
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 1 large, diced carrot
• 1, diced celery stalk
• 3, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 2 tbsp, finely chopped saltbush leaves
• 1 tsp dried oregano
• 1 bay leaf
• 12 oz pappardelle pasta
• 2 tbsp, chopped fresh parsley
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs diced lamb shoulder and brown on all sides for 6-8 minutes until deep golden. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion, 1 large diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits for 2 minutes.
4. Step 4: Return lamb to the pot. Add 28 oz crushed tomatoes, 1 cup beef broth, 2 tbsp finely chopped saltbush leaves, 1 tsp dried oregano, 1 bay leaf, 2 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Bring to a simmer, then reduce heat to low and cover partially. Let cook gently for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 7-8 minutes until al dente, then drain.
7. Step 7: Remove bay leaf from the ragu. Toss the lamb ragu with the cooked pappardelle and 2 tbsp chopped fresh parsley. Serve immediately.