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DeLallo Winter Recipes: Lamb Ragù Sauce

Lamb Ragù Sauce


This recipe is traditionally served in Italy on Easter Sunday and Pasquetta, the day after Easter. Spaghetti alla Chitarra is a typical egg pasta from the Abruzzo and other regions. It’s a sort of spaghetti (but square instead of round), traditionally made with a tool called a chitarra. Mafalda is a good substitute. 


  • 1 (1-pound) package DeLallo Malfalda
  • 1 1/2 pounds lamb, from the shoulder or leg
  • 2 onions
  • 1 celery stalk
  • 1 carrot
  • 2 cloves garlic
  • 5 tablespoons DeLallo Extra Virgin Olive Oil
  • 2 tablespoons DeLallo Tomato Paste or 4 ounces DeLallo Crushed Tomatoes
  • 1 glass of dry white wine
  • 3 ounces grated Pecorino Toscano or Romano
  • Salt and pepper
  • Chili pepper, optional


Cut the lamb into very small pieces; generously salt and pepper them. Chop the onion finely by hand; you can use a food processor for the rest of the vegetables if you wish. Heat a large skillet on a high flame, then add one tablespoon of olive oil when the pot is very hot. Add the meat to the pot, allowing it to brown well. Turn off the flame, then remove the meat and transfer to a plate. Set aside.

Put the pot back on high flame, adding the remaining olive oil, onions, carrot, celery and garlic. Stir often. When the mixture starts to brown, add the meat. Continue cooking for a couple of minutes, then add the wine. Deglaze the bottom of the pot with a wooden spoon. Add the concentrated or crushed tomatoes, and stir; after a minute or so add a cup of water—or broth, if you have it. Let it simmer, half-covered for 1 1/2 hours, adding some water or broth if the sauce gets too dry.

Put aside part of the sauce to freeze. Allow the remaining sauce to continue simmering, adjusting with salt if necessary; add chili pepper if desired. In a large pot, bring a gallon of water to boil; add a handful of salt, then the pasta. Cook the pasta to al dente and sauté it in the skillet with the sauce for 1 to 2 minutes.

Pour into a warm serving bowl and sprinkle some pecorino cheese on top—offer some more cheese on the side.

Serves 4 to 6