Spaghetti with Abruzzese Lamb Ragu

Spaghetti with Abruzzese Lamb Ragu
Photo by Scott Phillips


  • 1 medium carrot, finely chopped
  • 1 small red onion, finely chopped
  • 2 lb. boneless lamb shoulder or leg of lamb, cut into 6 or 8 pieces
  • 6 cups canned diced tomatoes, with their juice
  • 1 medium celery stalk, finely chopped
  • 2 Tbs. vegetable oil
  • 1 Tbs. minced fresh herbs, such as rosemary and sage
  • + 6 more ingredients
    • 1 ½ lb. thick spaghetti or maccheroni alla chitarra
    • Minced fresh hot chile or crushed red pepper flakes, for serving
    • Kosher or sea salt and freshly ground black pepper
    • ½ cup dry red or white wine, such as Montepulciano d’Abruzzo or Orvieto
    • Parmigiano-Reggiano or Pecorino Romano shavings for serving (optional)
    • 1 large clove garlic, lightly crushed

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 m...

View full recipe at Fine Cooking


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