Sugo di castrato

Name: Sugo di castrato (Lamb Sauce with Tomatoes and Hot Pepper)
Yield: Serves 6
Cuisine: Italy
Ingredients: Grated pecorino cheese; 3 tablespoons chopped lardo or pancetta; 2 cups peeled, seeded, and chopped tomatoes (fresh or canned), or ¼ cup tomato paste diluted in ½ cup water; 2 cups peeled, seeded, and chopped tomatoes (fresh or canned), or ¼ cup tomato paste diluted in ½ cup water; 1 cup dry white wine; 2 cups peeled, seeded, and chopped tomatoes (fresh or canned), or ¼ cup tomato paste diluted in ½ cup water; 2 tablespoons chopped fresh rosemary; 1 pound ground lamb; 3 tablespoons chopped lardo or pancetta; 1 large yellow onion, chopped; 1 pound fresh pasta alla chitarra, fettuccine, or cheese ravioli, cooked; 1 pound fresh pasta alla chitarra, fettuccine, or cheese ravioli, cooked; Salt and freshly ground black pepper; 1 pound fresh pasta alla chitarra, fettuccine, or cheese ravioli, cooked; light meat stock or water if needed; Salt and freshly ground black pepper; ½ teaspoon chile pepper flakes, plus a tiny pinch (optional); light meat stock or water if needed

Lamb Sauce with Tomatoes and Hot Pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This rich lamb sauce from the Abruzzo is traditionally served over pasta alla chitarra, which is shaped on a chitarra, a wooden frame strung with wires that calls to mind a guitar, thus the name. The pasta dough is rolled into a thin sheet, the sheet is laid over the wires, and then a rolling pin is used to push the dough through the wires, producing thin strands. Sugo di castrato may also be served over cheese-filled ravioli or layered in lasagna. If this sauce is made

Ingredients

Europe
Italy
Abruzzo and Molise
Sauce
Mediterranean

Ingredients

Method