Rigatoni pasta with lamb ragu Molisano
A rich and hearty 3 meat ragu that's perfect for family lunches and holiday menus
Ingredients
- 500 g rigatoni pasta (you can also use fusilli or other short pasta)
- 200 g lamb (boneless shoulder) I used meat from neck chops
- 200 g veal (boneless shoulder)
- 2 pork sausages
- 700 g peeled tomatoes or tomato passata
- 1 glass red wine
- 1 carrot washed and finely chopped
- 1 stalk celery washed and finely chopped
- 1 white onion peeled and finely chopped
- 1 handful fresh parsley chopped
- 1 red chili pepper (peperoncino) chopped and seeds removed
- 2-3 tablespoon extra virgin olive oil
- 50 g pecorino cheese grated
- salt for pasta and to taste
- black pepper to taste
Instructions
- Prepare the vegetables. Wash and finely chop the carrot and celery. Peel and finely chop the onion.
- Prepare the meat. Cut the lamb and veal into small squares. Remove the sausage meat from the casing and chop into small pieces.
- Heat the oil in a frying pan or skillet, add the onion, carrot and celery and cook for 10 minutes until soft.
- Add the lamb, veal and chopped sausage.
- Brown the meat well then add the wine, let the alcohol evaporate. Add ½ chopped peperoncino if using
- Add the peeled tomatoes cut into small pieces (or tomato passata), salt and pepper to taste, lower the heat and cook for about 2 hours, stirring occasionally.
- Put a pan of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
- Drain the pasta and add it to the sauce. Mix well and serve hot sprinkled with grated pecorino and more peperoncino if required.
Nutrition
Calories: 721kcalCarbohydrates: 77gProtein: 34gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 86mgSodium: 433mgPotassium: 1125mgFiber: 6gSugar: 10gVitamin A: 2444IUVitamin C: 16mgCalcium: 152mgIron: 5mg
Tried this recipe?Let us know how it was!
Pages: Page 1 Page 2
Scott Mabrito says
Hi-is the pork sausage a basic seasoned sausage or an Italian sausage? I'm writing from the U.S. so am hoping you know what we would use here. Thank you,Scott
Jacqui says
Hi Scott! Thank you for your comment. Yes normally we would use Italian sausages for this recipe. However, if you can't find those you can use basic seasoned pork sausages. Do let me know how the recipe turns out if you make it. All the best from Verona!
Amy Nash says
I love, love, love lamb but have never had it in a ragu! This sounds absolutely wonderful and totally my kind of cooking on a weekend when I'm not rushed and can just enjoy the process, especially if my family is around hanging out. I think it's so special that this is how so many families learned to cook and it's getting lost! I hope I can pass it on to my girls.
admin says
Hi Amy, hope you had a lovely Easter. If you love lamb, you'll definitely love it as a ragu with pasta! I agree different generations cooking together is what keeps traditions alive and how recipes and cooking skills get passed down. It's also such a lovely way to spend time with ones family!
Aleka says
How can you go wrong with THREE kinds of meat?! This sounds amazing and I Love lamb so it’s def a winner!
admin says
Thank you Aleka, yes the combination of meats make this a really rich and tasty ragu. I love these kinds of pasta sauces, especially for special occasions! All the best from Verona. Jacqui
Melve says
I Love Your Pasta recipes! They are amazing and delicious!
admin says
Thank you so much Melve. I'm really thrilled you like my recipes so much! Love from Verona! Jacqui