Rigatoni with Lamb Sauce

Rigatoni al Ragù di Agnello

Preparation info
  • Serves


    • Difficulty


    • 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.