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Recipe of the Week
Slow-Braised Lamb Ragù with Hand-Torn Pappardelle
Autumn Favourite
Pasta & Slow Cooking

Slow-Braised Lamb Ragù with Hand-Torn Pappardelle

Tender lamb shoulder simmered for hours in red wine, rosemary, and San Marzano tomatoes, then tossed through thick ribbons of hand-torn pasta — this is the kind of deeply satisfying Sunday supper that turns a cold afternoon into a warm memory.

Prep: 20 min
Cook: 3 h 30 min
Intermediate
Read Full Recipe

Sofia Marchetti

digi-travel Kitchen Editor

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DIGI — founder of digi-travel

Since

2019

The People Behind the Blog

Cooking With Heart,
Sharing With Soul

Hi, I'm DIGI — home cook, passionate traveller, and the voice behind digi-travel. I started this blog because I believe the most honest food comes from real kitchens: the ones with a little flour on the counter, a dog at your feet, and a story behind every dish.

Together with KANAT ENGIN, our CEO, we've built digi-travel around a simple philosophy — use honest, seasonal ingredients, respect culinary traditions from every corner of the world, and never take shortcuts on flavour or storytelling.

From slow-simmered Central Asian broths to quick Mediterranean weeknight dinners, every recipe here has been tested in a home kitchen — our kitchen — so you know it genuinely works.

DIGI

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Kanat Engin

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