Maccheroni alla Chitarra

Name: Maccheroni alla Chitarra (Linguine with Hot Lamb Ragù)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4-6 as a main course
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; grated mature pecorino cheese, to serve; 300 g (10 oz) egg-linguine or egg-spaghetti; 300 g (10 oz) egg-linguine or egg-spaghetti; 1 tablespoon tomato purée; 1 tablespoon plain flour; 3 tablespoons red wine vinegar; 125 ml (4 fl oz) red wine; 1 small sweet onion, chopped; 125 g (4 oz) flat mushrooms, chopped; 1 tablespoon dried oregano; 2 tablespoons chopped fresh parsley, preferably flat-leaf; 1 garlic clove, chopped; 1 or 2 dried chillies, according to taste and strength, crumbled; 500 g (1 lb) lamb fillets, cut into small cubes; 6 tablespoons olive oil

Linguine with Hot Lamb Ragù

Preparation info

Serves
4-6
as a main course

Difficulty
Medium
Ready in
1 hr

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

A chitarra - guitar – is a special tool used for making square spaghetti in Abruzzi, a region east of Rome. The sauce in this dish is based on lamb, a popular local meat, cooked in a very piquant tomato sauce.

Ingredients

6 tablespoons olive oil
500 g (1 lb) lamb fillets, cut into small

Europe
Italy
Rome
Main course
Pasta
Mediterranean

Method

Heat 2 tablespoons of the oil in a saucepan. Add the meat and fry on all sides until brown. Lift the meat out with a slotted spoon and set aside.
Pour the remaining oil into the pan together with the chillies, garlic and herbs. Fry gently for a minute or two and then s