Name: Pappardelle with Lamb Ragù
Prep time: 50 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds round-bone lamb shoulder chops, cut into 1/2-inch cubes; 2 tablespoons all purpose flour; 3 cups chopped leeks (about 3 medium; white and pale green parts only); 1 1/2 cups dry red wine; 2 cups low-salt chicken broth; 2 teaspoons dried oregano; 1 8-ounce package frozen artichoke hearts, thawed; 2 cups frozen peas with pearl onions, thawed; 1 8.8- to 9-ounce package pappardelle or other wide egg noodles; 1/4 cup chopped fresh Italian parsley

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