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l'arte e la scienza della cucina italiana
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You are here: Home / Recipes / Meat Sauces / Tagliatelle con Ragú di Agnello (Lamb)

Tagliatelle con Ragú di Agnello (Lamb)

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It’s that time of year again and I’ve got lamb on my mind. I can already taste our Easter leg of lamb, stuffed with garlic and rosemary. I love lamb chops too, especially at a cocktail party when the tiny little ones are called “lollipops.” Think about that.

Well actually don’t — though lamb is one animal that gives us a lot to think about. Tender and gentle, it’s the symbol of sacrifice.

I tried to keep this in mind last weekend when I made one into a ragú, served with tagliatelle.  It’s all so complicated. Alas, all one can do is give thanks and enjoy

Buona Pasqua.

Check out our wine pairings for this recipe.

Buon Appetito.
Ed Garrubbo

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Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)

Total Time: 1 hour, 30 minutes

Serves: 4-6

Sunday Pasta®:Tagliatelle con Ragú di Agnello (Lamb)

Ingredients

1 lb tagliatelle (or fettuccine)
1 lb lamb meat (shoulder or back)
1 stalk celery
1 carrot
1 medium onion
1 sprig (1 teaspoon) rosemary, finely chopped
1/4 cup olive oil
1/2 cup white wine
1 28 oz can tomatoes, pureed
Salt, to taste
Pepper, to taste
Pecorino cheese, grated

Instructions

Dice the carrot, celery and onion. In a large skillet, sauté them in the olive oil until translucent. Chop the lamb into small, bite-sized pieces and add to the vegetables, along with the rosemary, salt, and pepper. Stir together over a medium heat until the meat loses its color. Add the wine and stir together until it evaporates. Add the tomatoes and cook over low heat for about 30-45 minutes, until reduced. Add salt and pepper to taste.

Meanwhile, bring a large pot of salted water to boil. Cook the tagliatelle until al dente. Drain it and add it to the skillet with the sauce. Mix together thoroughly and serve immediately with a sprinkle of Pecorino cheese.

3.1
© Garrubbo Communications, LLC. All Rights Reserved.

 

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

Filed Under: Meat Sauces, Recipes Tagged With: Lamb, Ragu

Comments

  1. Andrea Giambrone says

    April 4, 2012 at 11:42 am

    Senor Garrubbo,

    Fantastic! What a great recipe – simple enough for even my simpleton self to make.BTW, the website is looking great. Love how you’ve included all recipes – categorized them – Meat, Vegetables, Fish, etc. Great job.
    Buona Pasqua! Andrea

    Reply
  2. Edwin GarrubboEdwin Garrubbo says

    April 4, 2012 at 12:30 pm

    grazie! happy easter to you too!

    Reply
  3. Anonymous says

    March 14, 2016 at 4:49 am

    thankyou for the beautiful recipe i shall be making this in my cooking class in the upcoming weeks

    Reply
    • Edwin GarrubboEdwin Garrubbo says

      March 15, 2016 at 9:47 am

      grazie mille! buon appetito!

      Reply

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Pasta on Sunday is a tradition enjoyed by Italians around the world. In order to preserve this unifying and magical tradition, The Garrubbo Guide® is proud to publish our weekly feature Sunday Pasta®. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!
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