Chianti-Kissed Lamb Ragu with Hand-Cut Rosemary Pappardelle and Candied Orange Essence

Prepare the Lamb Ragu: Pat the lamb cubes dry with paper towels and season generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove seared lamb and set aside.

Reduce heat to medium, add the remaining 2 tablespoons of olive oil to the pot. Add the diced onion, carrots, and celery (soffritto) and sauté gently until softened and translucent, about 8-10 minutes. Add the minced garlic, whole rosemary sprigs, bay leaves, and orange zest strip, cooking for another 2 minutes until fragrant.

Pour in the Chianti wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook until the wine has reduced by about half, approximately 10-15 minutes.

Return the seared lamb to the pot. Add the crushed San Marzano tomatoes and stir well. If the liquid doesn't mostly cover the lamb, add a splash of chicken or beef broth. Bring the ragu to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 3.5 to 4 hours, or until the lamb is fork-tender and easily shreds. Stir occasionally to prevent sticking.

Once the lamb is tender, remove it from the pot and place it on a cutting board. Discard the rosemary sprigs, bay leaves, and orange zest strip from the sauce. Using two forks, shred the lamb into bite-sized pieces. Return the shredded lamb to the pot with the sauce. Continue to simmer the ragu uncovered for another 15-20 minutes, allowing it to thicken slightly. Taste and adjust seasoning as needed.

Prepare the Hand-Cut Rosemary Pappardelle: On a clean work surface or in a large bowl, create a mound with the "00" flour. Make a well in the center. Crack the eggs into the well, add the minced rosemary, olive oil, and a pinch of salt.

Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, use your hands to knead the dough for 10-15 minutes until it is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Divide the dough into 3-4 portions. Working with one portion at a time, use a pasta machine or a rolling pin to roll out the dough to your desired thickness (setting 6 or 7 on most pasta machines, or very thin by hand). Ensure the dough is well-floured to prevent sticking.

Lay the rolled sheets of pasta on a lightly floured surface. Let them air dry for 5-10 minutes until they are slightly tacky but not brittle. Fold the pasta sheets loosely into a rectangle or roll them up gently. Using a sharp knife, cut the pasta into wide ribbons, about 2-3 cm (3/4 to 1 inch) wide, to create pappardelle. Unfurl the ribbons and lightly dust with flour to prevent sticking. Set aside on a floured baking sheet or hang to dry slightly.

Prepare the Candied Orange Essence: Using a vegetable peeler or a sharp knife, carefully remove the zest from the orange, avoiding the white pith. Cut the zest into very thin strips (julienne).

In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the orange zest strips and simmer gently for 10-15 minutes, or until the zest is translucent and slightly softened. Remove from heat and let cool. The zest can be stored in its syrup until ready to use.

Assemble and Serve: Bring a large pot of heavily salted water to a rolling boil. Add the fresh pappardelle and cook for 2-4 minutes, or until al dente. Fresh pasta cooks very quickly.

Drain the pasta, reserving about 1 cup of pasta water. Add the drained pappardelle directly to the pot with the lamb ragu. Add a splash of reserved pasta water if needed to achieve a silky consistency. Toss gently to coat the pasta evenly with the sauce.

Serve immediately in warm bowls, garnished with a generous sprinkle of freshly grated Parmigiano Reggiano and a few strands of the candied orange zest. A small fresh rosemary sprig can be added for an aromatic touch.