Rigatoni with Lamb Sauce

Name: Rigatoni with Lamb Sauce (Rigatoni al Ragù di Agnello)
Total time: 3 h
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ¼ cup yellow onion, finely chopped; 3 tablespoons butter; 2 tablespoons extra virgin olive oil; ⅓ cup dry white wine; ½ ounce dried porcini mushrooms; Salt; 1 ½ cups canned whole peeled tomatoes with their juice, coarsely chopped; 1 pound rigatoni; ⅓ cup celery, finely diced; ⅓ cup carrots, peeled and finely diced; Freshly ground black pepper; 1 teaspoon fresh rosemary or ½ tsp. dried rosemary, finely chopped; 12 ounces boneless lamb shoulder cut into ¼-inch chunks; ¼ cup Parmigiano-Reggiano, freshly grated; 2 teaspoons juniper berries

Rigatoni al Ragù di Agnello

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
3 hr

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

A ragù is any sauce in which meat, vegetables, and usually tomatoes are simmered together for a long time. This one is reminiscent of Roman pan-roasted lamb with juniper berries to which some porcini mushrooms have been added. Its robust flavor makes it best suited to the substantial, toothy larger extruded flour and water pasta shapes such as rigatoni, but would also be very good with a wide egg noodle like pappardelle.