Spaghetti alla Chitarra with 4 meat ragu Abruzzese
- 100 g lamb shoulder or shank or leg chops ( I used large leg chops and cut the meat off the bone and cubed it and then used the bones to make a stock)
- 100 g veal rump sirloin or hind shank (without bones)
- 100 g beef rump
- 4 thick slices of pancetta
- extra virgin olive oil
- 1 large onion peeled and finely chopped
- 2 carrots finely chopped
- 2 celery stalks finally chopped
- 2 cloves
- 1/2 tsp nutmeg
- 1 dried peperoncino or 2 teaspoons of peperoncino flakes (optional)
- 1-2 cups chicken stock you can use homemade or stock cubes. I made my own lamb stock by boiling the lamb bones with 2 carrots and 2 celery stalks for about 2 hours
- ½ glass red wine
- 1-2 690g bottles of tomato passata I use rustica which is thicker
- salt for pasta and to taste
- black pepper to taste
- 360 g spaghetti alla chitarra or normal spaghetti, bucatini, tagliatelle etc
- Grated pecorino cheese.
- Finely chop the onion, carrots and celery and cook them in extra virgin olive oil until they become translucent. Then remove them from the pan and set aside.
- Cut all the meat into small cubes and the pancetta into small strips (see photo)
- Fry the pancetta until the fat starts to brown but don’t let it get too crispy. Remove from the pan and put it with the vegetables
- Brown the beef, lamb and veal one type at a time separately in the same pan as you cooked the pancetta , adding a little oil if necessary. Remove each type of meat once it is browned and add it to the pancetta and vegetables.
- When all the meat has been browned return it all with the vegetables to the frying pan.
- Add the cloves, nutmeg and peperoncino and cook for 2 minutes
- Add the red wine and cook until the wine has reduced.
- Add half a cup of stock and cook for a further 2 minutes
- Add one bottle of passata and mix everything well together
- Add salt and pepper to taste and allow to simmer partly covered for at least 1-1.5 hours stirring occasionally. Don’t allow the sauce to stick.
- As the sauce starts to reduce and thicken add a ladle of stock and/or more passata. ( I alternated stock and passata) Continue doing this until the meat is tender and the sauce has a semi-liquid consistency.
- Add more peperoncino if required and once the meat is tender add ½ cup of grated pecorino and cook for a further 5 minutes.
- Cook the pasta in boiling salted water according to the instructions on the packet. Fresh or homemade pasta will cook very quickly (around 3-4 mins)
- Serve the pasta covered in sauce and extra grated pecorino as required
For those who may prefer not to eat pork, leave out the pancetta
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