Pasta with Lamb Ragu and Chestnuts

Pasta with lamb ragu and chestnuts is a rich and flavorful dish that combines tender lamb with the sweetness of chestnuts, resulting in a true pleasure for the palate. Here is the recipe to prepare it.

Ingredients

• 300g of pasta (tagliatelle or pappardelle work well)
• 300g of ground lamb
• 200g of cooked and peeled chestnuts
• 1 small onion
• 2 cloves of garlic
• 1 carrot
• 1 stick of celery
• 1 glass of red wine
• 400g of tomato puree
• As much beef broth as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Grated Parmesan cheese for serving (optional)
• A sprig of rosemary

Preparation

1. Start by finely chopping the onion, garlic, carrot, and celery to make a soffritto.
2. In a large frying pan or pot, heat a drizzle of extra virgin olive oil and add the soffritto. Let it sweat over low heat until it becomes translucent.
3. Increase the heat and add the ground lamb. Brown the meat until it loses its pink color, making sure to crumble it well with a wooden spoon.
4. Deglaze with the red wine and let the alcohol evaporate.
5. Meanwhile, cut the cooked chestnuts into not-too-small pieces.
6. Add the tomato puree and chestnuts to the ragu, a pinch of salt and pepper, and the whole sprig of rosemary.
7. Cover with a lid and cook over low heat for about 1-2 hours, occasionally adding some beef broth to keep the ragu moist and not too thick.
8. In the meantime, cook the pasta in plenty of salted water according to the package instructions to have it al dente.
9. Drain the pasta and toss it in the pan with the lamb and chestnut ragu, sautéing to blend the flavors.
10. Serve hot, with a sprinkle of Parmesan if desired.

Curiosity

This dish has an autumnal flavor, thanks to the presence of chestnuts, which are a typical fruit of this season. The combination with lamb gives the dish a rustic and strong character that makes it perfect for an important dinner or special occasion.