Pasta con Ragù di Agnello - Italian Recipe

Pasta con Ragù di Agnello

🌍 Italian, Abruzzo/Lazio Difficulty: ●●●○○

A slow-cooked lamb ragù from the shepherding country of Abruzzo. The lamb shoulder is braised on the bone until the meat shreds into the sauce. Use spaghetti alla chitarra — the square-cut strands have enough texture to hold the heavy ragù.

Ingredients

• 400g pasta (spaghetti alla chitarra)
• 600g lamb shoulder, cubed
• 1 onion, garlic, rosemary
• 200ml white wine
• 400g canned tomatoes
• Pecorino

Method

1. Browning — Brown lamb; sauté soffritto.
2. Adding — Add wine, tomatoes; braise 1.5 hours.
3. Tossing — Toss with spaghetti alla chitarra; top with Pecorino.

Tags: pasta, lamb shoulder, onion, white wine, canned tomatoes · Source: Brittani's Almanac