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Pappardelle with lamb, pancetta, rosemary and napoletana sauce

Treat your household to a gorgeous plate of pappardelle, brought to you by Barilla's Luca Ciano and LifeStyle FOOD.


  • 250gr Barilla pappardelle

  • 1 jar Barilla Napoletana sauce

  • .5 onion, diced

  • .5 carrot, diced

  • .5 celery stalk, diced

  • 1 garlic clove, crushed

  • 100gr pancetta, diced

  • 400gr lamb (shoulder), diced into 1cm cubes

  • 300ml chicken/veal stock

  • 3 juniper berries, optional

  • 1 bay leaf

  • 2 sprigs of rosemary

  • 1 glass red wine

  • 100gr of grated Grana Padano

  • Extra virgin olive oil

  • Salt and pepper


  • 1.

    Heat the oil in a large casserole pot, then cook the onions, garlic, carrots and celery until softened. Add the pancetta and cook for a further 2-3 minutes.

  • 2.

    Once golden, add the lamb and sear, then add the wine and allow to evaporate. Add .5 jar of Napoletana sauce and the stock.

  • 3.

    Add the herbs and spices and bring to a simmer. Let meat and spices cook for 30-45 minutes with a lid on, until the meat is tender. Once ready add the remaining Napoletana sauce.

  • 4.

    Add the pappardelle to plenty of salted boiling water and cook according to the instructions on the packet.

  • 5.

    Once the pasta is cooked, drain and toss in the sauce for 2 minutes.

  • 6.

    Remove from the heat, add the Grana Padano and a drizzle of extra virgin olive oil. Serve immediately.

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