Chitarra Pasta with Lamb Ragu

Name: Chitarra Pasta with Lamb Ragu
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1½ pounds, boneless lamb shoulder, trimmed and cut into 3-inch pieces; , Salt and pepper; 1 tablespoon, extra-virgin olive oil; 2 ounces, guanciale, chopped fine; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 1 , celery rib, minced; 3 , garlic cloves, minced; 1 tablespoon, tomato paste; 2 teaspoons, minced fresh rosemary; ½ teaspoon, saffron threads, crumbled; ¼ teaspoon, red pepper flakes; ½ cup, dry white wine; 1 (28-ounce) can, whole peeled tomatoes; 1 pound, Fresh Egg Pasta; , Salt and pepper; , grated Pecorino Romano cheese

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

This simple lamb ragù is complemented with notes of saffron and other mountain herbs.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6 to 8

TIME3 hours

Italian Name:Maccheroni alla chitarra con ragù di agnello

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

In the rugged mountains of Abruzzo, many shepherds practice transhumance ( transumanza in Italian), or the seasonal movement of sheep between alpine summer pastures and lowland winter pastures. This custom enables the sheep to graze on a wi...

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