Spaghetti Alla Chitarra With Lamb Ragu
Spaghetti alla Chitarra with Lamb Ragu is a classic dish from the Abruzzese and Molisan cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 1 pound lamb, ground
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup red wine
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 12 oz spaghetti alla chitarra
- Grated Pecorino cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon.
- Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft and the lamb is well browned.
- Pour in the red wine and let it simmer until it has reduced by half.
- Add the crushed tomatoes, dried oregano, salt, and pepper. Stir well and let the ragu simmer for 1.5 hours, stirring occasionally.
- While the ragu is simmering, cook the spaghetti alla chitarra according to the package instructions. Drain and set aside.
- Toss the cooked spaghetti with the lamb ragu. Serve hot, topped with grated Pecorino cheese.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 40g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Spoon Cutting board Knife
Tools
Pasta pot Colander
Serving suggestions
Serve the Spaghetti alla Chitarra with Lamb Ragu with a side of crusty bread and a fresh green salad.
Tips & tricks
For a richer flavor, you can add a splash of beef or chicken broth to the lamb ragu while simmering.
Cost
$25