Spaghetti with Abruzzese Lamb Ragu

2 Tbs. vegetable oil
2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces
Kosher or sea salt and freshly ground black pepper
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 small red onion, finely chopped
1 large clove garlic, lightly crushed
1 Tbs. minced fresh herbs, such as rosemary and sage
1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto
6 cups canned diced tomatoes, with their juice
1 1/2 lb. thick spaghetti or maccheroni alla chitarra

Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)

Minced fresh hot chile or crushed red pepper flakes, for serving

Tip: You can make this sauce with either red or white wine; consdier using red during the colder months for a heartier flavor.

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the lamb on both sides with salt and pepper and sear the meat on one side until well browned, 3 to 4 minutes. Using tongs, turn and sear the other side until browned, 3 to 4 minutes more. Transfer the lamb to a deep platter.

Reduce the heat to medium low and add the carrot, celery, onion, garlic, and herbs. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes. Return the lamb and its juice to the pot, raise the heat to medium high, and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Meanwhile, if the sauce seems thin, let it continue simmering until thickened to a saucy consistency. If it seems too thick, add a splash of water.

Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.

Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente, you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top. Garnish with shaved Parmigiano-Reggiano or Pecorino Romano, if you like, and serve with minced chiles or red pepper flakes on the side. Yields about 1-1/2 quarts - Serves 6 to 8.

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These full bodied red wines are bold and fruity, allowing them to work well with this recipe. Viva Italia combines six bottles representing the best wine growing regions and varieties of Italy, from Alto Adige in the north to Sicily in the south. Also included in the gift set is the book, 125 Best Italian Recipes, (208 pages, $19.95 value) which, as the name states, gives you some of the best recipes this foodie nation has to deliver.

Have A Terrific Weekend,

Phil

Pasta with Sicilian Pork and Sausage Ragù

1 Tbs. extra-virgin olive oil
2 lb. boneless pork shoulder (Boston butt)
Fine sea salt and freshly ground black pepper
3 medium cloves garlic, minced
1 large yellow onion, finely chopped (2 cups)
1 cup dry red wine, such as Sicilian Nero d’Avola
3 cups strained tomatoes or tomato purée
3 dried bay leaves
1/2 lb. sweet Italian pork sausage (3 links)
2 lb. short, sturdy pasta, such as penne, rigatoni, or cavatappi
Freshly grated Parmigiano-Reggiano, for serving

Make the ragu

Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on both sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.

Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.

Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.

Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.

Cook the pasta and serve

When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top, garnished with freshly grated Parmigiano-Reggiano, if you like. Yields around 2 quarts - Serves 8-12.