Tagliatelle al ragù d’agnello
“Ragù d’agnello” is a traditional red sauce made with peeled tomatoes, vegetables and lamb shoulder as basic ingredients. It’s very rich in flavour and perfect for lovers of this type of meat.
• 1 lamb shoulder boneless (approx. 1.8 kg)
• 1 kg whole peeled tomatoes, blended
• 3 carrots, brunoise cut
• 3 celery stalks, brunoise cut
• 3 brown onions, brunoise cut
• 300 ml red wine
• 1 small bunch of rosemary
• 1 small bunch of thyme
• 3 bay leaves
• Black pepper
• Extra virgin olive oil
• 2 tbsp tomato paste
• Pecorino Romano, grated or shaved
1. With a sharp knife, remove the excess fat from the meat and cut it into cubes of about 3 cm.
2. In a non-stick pan, brown the meat over high heat, with salt and pepper to taste, making sure the meat is evenly seared on all sides.
3. Once this is done, transfer the meat to a perforated pan or tray, draining it to remove the fat.
5. Fry the celery, carrots and onions in extra virgin olive oil in a deep steel pot.
6. Once the vegetables are golden, add the seared meat with two teaspoons of tomato paste and 2 cups of red wine.
7. Once the wine has almost completely evaporated, add the peeled tomatoes and the so-called “bouquet garni” (thyme, bay leaf and rosemary tied together with a string).
8. Bring to the boil, stirring regularly, then reduce the heat and let simmer for at least two and a half hours. When the fats float to the top, the sauce is ready.
9. Serve with fresh pasta, such as egg tagliatelle, and top with Pecorino Romano to taste. Enjoy with a good glass of Chianti.