Tasmanian Pepperberry-Spiced Lamb Ragu with Pappardelle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Slow-simmered Australian lamb shoulder enriched with Tasmanian pepperberry and tomatoes, served over wide pappardelle pasta. This australian-inspired pasta ready in about 150 minutes pairs cut into 1-inch cubes lamb shoulder, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, 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

• 600 g, cut into 1-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 tsp, crushed Tasmanian pepperberry
• 4, minced garlic cloves
• 400 g canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef stock
• 1 tsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 300 g pappardelle pasta
• 1/2 cup, grated, for serving Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 600 g lamb shoulder cubes, searing for 5-6 minutes until browned on all sides. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp crushed Tasmanian pepperberry and 4 minced garlic cloves, cooking for 1 minute until aromatic.
4. Step 4: Return the browned lamb to the pot and deglaze with 1/2 cup red wine, scraping up any browned bits. Let the wine reduce for 2-3 minutes.
5. Step 5: Add 400 g canned crushed tomatoes, 1 cup beef stock, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 hours until lamb is tender and sauce thickens.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook 300 g pappardelle pasta for 8-10 minutes until al dente, then drain.
7. Step 7: Serve the lamb ragu ladled over the pappardelle, topped with 1/2 cup grated Parmesan cheese for a rich, peppery Australian pasta dish.