Lamb Ragù Sauce

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This recipe is traditionally served in Italy on Pasqua (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.  You can substitute Mafalda as well.   Piergiorgio Nicoletti

Ingredients:

1 lb DeLallo Spaghetti alla Chitarra #78
1½ lbs of lamb, from the shoulder or leg
2 onions
1 celery stem
1 carrot
2 cloves garlic
5 tablespoons DeLallo Extra-Virgin Olive oil
2 tablespoons of DeLallo Tomato Paste or 4 oz. DeLallo Crushed Tomatoes
1 glass of dry white wine
3 oz. grated Pecorino Toscano or Romano
Salt and pepper
Chili pepper, optional

Directions:

Using a sharp knife, cut the lamb in thin slices and then 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 set it aside on a plate for a few minutes.

Put the pot back on high flame; add the remaining olive oil, the chopped onions, carrot, celery and garlic. Stir frequently, and when the mixture starts to brown, add the meat. Continue cooking for a couple of minutes and 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 ½ 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 peperoncino (chili pepper) if desired. In a medium large pot, bring a gallon of water to boil; add a handful of salt and add the spaghetti. Cook the pasta al dente and sauté it in the skillet with the sauce. Pour into a warm serving bowl (or plate), and sprinkle some pecorino cheese on top—offer some more cheese on the side. Buona Pasqua!

*Note: When I prepare a ragù, since it’s a relatively long preparation—though in this recipe, less so than usual—I always do more than what is needed. It freezes well and

Serves 4, plus leftover ragù* Send to friend Printer-friendly version