Pasta with Lamb Ragu Recipe
(Maccheroni alla Chitarra)
Central: Abruzzo Servings: 2 people Difficulty level: 2
Main Dish Prep time: 01:00 Cook time: 01:10
Prepare the sauce:
Strip the rosemary. Peel and finely DICE the onion. PEEL and mince the garlic.
Cube the lamb into small chunks. Heat the lard in a skillet over moderate heat. Sauté the onion, garlic, and rosemary. When the onion begins to change color, add the meat. Brown the meat on all sides. Add the wine and cook until it evaporates. Season, to taste, with salt and pepper.
In the meantime, blanch, peel, and seed the tomatoes. Place the tomatoes in a blender and purée. Add the purée to the lamb mixture. Simmer, covered, over low heat for an hour. If the mixture becomes too dry, add water as necessary.
Prepare the pasta:
Place the flour and salt on a work surface and MAKE a well in the center. Break the eggs into the well, and using a fork, draw in the flour from the sides.Knead the dough until it is workable but somewhat stiff. Add more flour or water, as needed, to achieve this.
Use a PASTA MACHINE , or ROLLING PIN , to create thin pasta sheets.
Place a pasta sheet over the wires of the CHITARRA and roll over it using slight pressure. The pasta will fall to the tray below. Cut the remaining sheets in this manner.
Alternately, you can CUT the pasta with a pasta machine.
Leave the pasta to sit for 30 minutes, covered with a towel.
Cook the pasta:
Bring lightly-salted water to a boil in a pasta pot. Cook the pasta "al dente." Drain and transfer the pasta to a serving plate. Dress the pasta with the sauce and serve.
Notes: The CHITARRA is a special tool from Abruzzi. Wires are stretched over a wooden frame to create a fettucine-like pasta.
Dried or fresh linguine/penne or homemade:
Unbleached white flour 1 1/2 cups
Fresh rosemary 1 sprig
Small onion 2
Garlic clove 1
Lard 1/4 cup
Lamb shoulder or leg 10 oz
Dry white wine 1/4 cup
Salt and freshly ground pepper to taste
Ripe tomatoes 500 g
Chittara (optional) or pasta machine
Skillet with lid