Fusilli Capri with Lamb Ragù (Fusilli Capri con Ragù di Agnello)

Name: Fusilli Capri with Lamb Ragù (Fusilli Capri con Ragù di Agnello)
Total time: 10800 s
Yield: 4 people
Cuisine: American
Ingredients: 16 oz fusilli capri (boiled in lightly salted water); 16 oz lamb shoulder or shank, cubed; 1 large onion, small diced; 2 garlic cloves, minced (core removed); 1 large carrot, small diced; 1 large celery stalk, small diced; 1 cup red wine (Aglianico, Taurasi, or Piedirosso are traditional); 28 oz canned San Marzano tomatoes (crushed by hand); 3 tbsp olive oil; 1 bay leaf; 1 sprig fresh rosemary; Salt & black pepper to taste; Pecorino Romano, grated; Fresh rosemary, chopped

Brady Davis @cook_4430907

Origin: Campania, Italy
Style: Traditional winter food, hearty, filling, rib-sticking, slow-cooked, rustic, and warming.

Brady Davis @cook_4430907

Origin: Campania, Italy
Style: Traditional winter food, hearty, filling, rib-sticking, slow-cooked, rustic, and warming.

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Ingredients

3 hrs

4 people

For the Pasta
16 ozfusilli capri (boiled in lightly salted water)
For the Ragù
16 ozlamb shoulder or shank, cubed
1large onion, small diced
2garlic cloves, minced (core removed)
1large carrot, small diced
1large celery stalk, small diced
1 cupred wine (Aglianico, Taurasi, or Piedirosso are traditional)
28 ozcanned San Marzano tomatoes (crushed by hand)
3 tbspolive oil
1bay leaf
1 sprigfresh rosemary
Salt & black pepper to taste
For the Garnish
Pecorino Romano, grated
Fresh rosemary, chopped

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Steps

3 hrs

1

Heat olive oil in a heavy pot. Brown the lamb cubes with salt anf pepper, remove the meat and set aside.
2

Add garlic to the pot and cook until it starts to brown.
3

Sweat onion, carrot, and celery, over medium heat until softened.
4

Deglaze with red wine, simmer 15-20 minutes.
5

Return the lamb, add tomatoes, bay leaf, rosemary. Season with salt and pepper.
6

Cover and simmer gently for about 2 hours, until lamb is fork-tender.
7

Add your fusilli capri in lightly salted water, boiling water. Cook to al dente. (The ragù will have plenty of salt, especially if you garnish with pecorino Romano.)
8

Separate the meat from the ragù. It can be served as a delicious second course. Toss the cooked pasta in the ragù, adding a splash of pasta water, if needed.
9

Serve hot with Pecorino Romano and rosemary garnish.

Tips

Before you cook, you may want to break the pasta to make it easier to eat. That's ok. This pasta is often broken in half or thirds. But, if you desire a more dramatic plating presentation, you can leave it long.

Ragù flavors deepen if refrigerated overnight. This works well as leftovers!

Saltiness can intensify as the sauce reduces, so taste for salt as you go.

This ragù can be used as a pasta sauce, a lasagna sauce, and you can serve the saucy meat on its own!