Fusilli pasta with lamb ragu from Molise
- 400 g boneless lamb (I used large neck chops but boneless shoulder or other lean cuts work well)
- 600 g tomato passata or peeled tomatoes
- 2 sprigs rosemary
- 2 garlic cloves peeled and crushed
- 90 g pecorino romano grated
- 3 tbsp extra virgin olive oil
- 1/2 glass red wine
- salt for pasta and to taste
- black pepper to taste
- If you are using lamb on a bone (I used large neck chops) cut the meat off the bone. Then cut the lamb into very small pieces.
- Peel and crush the garlic cloves and chop the rosemary leaves
- Heat the olive oil in a frying pan or iron skillet. Add the crushed garlic cloves and the rosemary. Cook until the garlic softens about 3-4 minutes then add the lamb.
- Let the meat brown thoroughly stirring continuously. When the meat is well-browned add the half-glass of red wine. Turn up the heat, allow the alcohol to evaporate and then add the tomato passata and salt and pepper to taste. Mix everything together well and let the sauce simmer covered on a low heat for at least 1 hour. Stir occasionally and if the sauce is too dry add more passata or some stock.
- Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to a boil again. Cook the pasta in the boiling salted water until al dente according to the instructions on the packet, save a cup of the cooking water and then drain the pasta.
- If you cooked the lamb sauce earlier or the day before reheat it while the pasta is cooking. Add some of the saved pasta cooking water if the ragu seems too dry.
- Add the pasta to the lamb ragu, with half the grated pecorino (optional). Mix the sauce, cheese and pasta together well and then serve immediately with extra grated pecorino if required.
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