Cicatelli Molisani with lamb ragù
A great classic of Italian cuisine, the king of tomato-based pasta sauces: the unique and incomparable Ragù! In Italy, it is the main protagonist of Sunday family lunches and it is frequently prepared for festivities. The variation with lamb meat, for example, is typical of Easter. Are you ready to discover the secrets of the real Ragù all’Italiana? Follow the below recipe and it will be a great success!
- Preparation time
- Cooking time
- 17.6oz lamb meat
- extra virgin olive oil, q.s.
- 2 cloves of garlic
- 2-3 rosemary sprigs
- 1 cup red wine
- 2 carrots
- 1 celery
- 1 onion
- sage leaves
- salt and pepper, to taste
- 2 cups chicken stock
- 1 bottle tomato purée
- 14.1oz Bella Italia Cicatelli Molisani pasta
HOW TO PREPARE
Rinse the lamb meat, rub with a cloth, and cut into medium dices. In a large saucepan, heat the extra virgin olive oil and sauté the cloves of garlic, flavoring with the rosemary sprigs.
Add the diced lamb to the saucepan and sauté for about 5 minutes stirring frequently, then remove the cloves of garlic and discard. Simmer with red wine until reduced.
Meanwhile, blend the carrot, the celery and the onion in a mixer, combining enough extra virgin olive oil to reach a velvety consistency.
Pour the vegetable mix into the saucepan with the lamb, add the sage leaves and season with salt and pepper according to taste.
Add the chicken stock and let cook for about 15 minutes. Then, add the tomato purée, stir well to allow the ingredients to fully blend, and slow cook with the lid on for at least 2 hours (you will get a creamy, fragrant sauce!).
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it with rock salt and add the pasta. Cook according to package instructions. Drain Cicatelli Molisani “al dente” and transfer immediately to the saucepan. Stir gently until the pasta blends fully with the lamb Ragù.
Serve immediately with a generous amount of sauce and complete with a scented rosemary sprig on top.