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

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 disturbingly called “lollipops,” probably to obfuscate the fact that they come from the gentlest of little lambs.

And then I think about the poor little lamb as a symbol of innocence and sacrifice, which in turn makes it difficult for me to fully enjoy my meal.  Catholic guilt gets me every time.

But oh what a delicious lamb it was when I chopped it up and made it into a ragú last weekend, served with tagliatelle. It’s all so confusing. Alas, all I can do is enjoy the moment, and give thanks to the little fella that gave up his life for me. And to the Big Fella too. Happy Easter. Buona Pasqua.

Check out our wine pairings for this recipe.

Buon Appetito.

Ed Garrubbo, Editor

Total Time: 1 hour, 30 minutes

Yield: 4-6

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.

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