Spaghetti with Abruzzese Lamb Ragu

Ingredients

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

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