Tortiglioni with Lamb Ragù

Tortiglioni with Lamb Ragù are a substantial and flavorful dish. Here is the recipe:

Ingredients

• 400 g of tortiglioni or other short pasta
• 500 g of ground lamb meat
• 1 white onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 stalk of celery chopped
• 2 cloves of garlic, chopped
• 150 ml of robust red wine
• 400 g of canned peeled tomatoes or tomato passata
• 1 teaspoon of tomato concentrate (optional)
• 1 sprig of fresh rosemary
• Extra virgin olive oil
• Salt and pepper to taste
• Pecorino Romano, grated, to serve

Preparation

1. In a large pot, heat the olive oil and sauté the onion, carrot, and celery until they become soft and translucent.

2. Add the ground lamb and cook until the meat is well browned and crumbled.

3. Add the garlic, rosemary and then deglaze with the red wine. Allow to evaporate.

4. Add the peeled tomatoes, lightly crushing them, add the tomato concentrate if using, salt, and pepper.

5. Let the ragù simmer on low heat with the lid partially open for at least 1-2 hours, adding a bit of water if necessary.

6. In the meantime, bring a pot of salted water to a boil and cook the tortiglioni until al dente.

7. Drain the pasta and reserve some of the cooking water.

8. Add the pasta to the lamb ragù and mix well, adding a bit of the reserved cooking water to achieve the desired consistency.

9. Remove the rosemary before serving.

Serve the tortiglioni with lamb ragù immediately, sprinkled with plenty of grated Pecorino Romano. This rich and aromatic dish is perfect for holiday meals or a family Sunday. Enjoy your meal!