Ingredients:-
- 2 Tbs. vegetable oil
- 2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces
- Kosher or sea salt and freshly ground black pepper
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 1 small red onion, finely chopped
- 1 large clove garlic, lightly crushed
- 1 Tbs. minced fresh herbs, such as rosemary and sage
- 1/2 cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto
- 6 cups canned diced tomatoes, with their juice
- 1 1/2 lb. thick spaghetti or maccheroni alla chitarra
- Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)
- Minced fresh hot chile or crushed red pepper flakes, for serving
Method:-
Make the ragu
- Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the lamb on both sides with salt and pepper and sear the meat on one side until well browned, 3 to 4 minutes. Using tongs, turn and sear the other side until browned, 3 to 4 minutes more. Transfer the lamb to a deep platter.
- Reduce the heat to medium low and add the carrot, celery, onion, garlic, and herbs. Cook, stirring frequently, until the onion is softened, 7 to 8 minutes. Return the lamb and its juice to the pot, raise the heat to medium high, and pour in the wine. Cook for 1 to 2 minutes and then add the tomatoes. Bring to a boil and then reduce the heat to medium low or low to maintain a gentle simmer. Cover partially and let the sauce simmer until the lamb is forktender, about 2-1/2 hours. Using tongs, transfer the meat to a cutting board and let it cool for a few minutes. Meanwhile, if the sauce seems thin, let it continue simmering until thickened to a saucy consistency. If it seems too thick, add a splash of water.
- Shred the lamb with two forks and return it to the pot. Simmer gently until the meat is heated through. Season to taste with salt.
Cook the pasta and serve
- When ready to serve, bring a large pot of well salted water to a boil. Cook the pasta until al dente—you want it to still have some bite because it will continue to cook a bit while you’re tossing it with the ragù. Reserve about 1 cup of the cooking water and then drain the pasta. Return it to the pot and toss it with some of the ragù, adding a little cooking water if it seems dry. Serve the pasta with more ragù spooned over the top. Garnish with sahved Parmigiano-Reggiano or Pecorino Romano, if you like, and serve with minced chiles or red pepper flakes on the side.
Note:-
Make Ahead Tips
The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with pasta.
