Pasta with Cencioni Lamb Ragu (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Heat the oil to almost smoking in a deep skillet or oven-proof casserole pot then quickly brown the lamb adding salt and pepper. Set lamb aside on a plate. In the same pot, add the onions, garlic, celery, carrots, and rosemary and simmer for about 6-7 minutes over low heat. Add the tomato paste after about 5 minutes. Add the wine, stock, and tomatoes (crush these in your hand before you drop them in the pot). Add the lamb, lower the heat, cover and simmer for 60 -75 minutes.

Boil the Cencioni in plenty of water, adding a few pinches of salt to the water with a little salt. When pasta is al dente, drain the water then add the pasta to the sauce pot and stir it up. Plate it and serve with grated Pecorino Romano on top.

Pasta with Cencioni Lamb Ragu
1 pound Cencioni pasta (made by Rustichella d'Abruzzo) 1 pound ground lamb 1 medium onion, diced 1 medium carrot, diced fine 1 celery stalk, diced 2 cloves garlic, sliced thin 1/4 cup extra virgin olive oil 1 tablespoon tomato paste 1 28 ounce can whole, peeled tomatoes 1 1/2 cups dry red wine (something you'd drink, but not too fancy!) 1 cup lamb stock (chicken stock will work, too) 1 medium sprig fresh rosemary salt & pepper grated Pecorino Romano	This recipe uses lamb, however, any game or fowl will work well (duck, rabbit, chingale, etc.). Serves 4. Heat the oil to almost smoking in a deep skillet or oven-proof casserole pot then quickly brown the lamb adding salt and pepper. Set lamb aside on a plate. In the same pot, add the onions, garlic, celery, carrots, and rosemary and simmer for about 6-7 minutes over low heat. Add the tomato paste after about 5 minutes. Add the wine, stock, and tomatoes (crush these in your hand before you drop them in the pot). Add the lamb, lower the heat, cover and simmer for 60 -75 minutes. Boil the Cencioni in plenty of water, adding a few pinches of salt to the water with a little salt. When pasta is al dente, drain the water then add the pasta to the sauce pot and stir it up. Plate it and serve with grated Pecorino Romano on top. Serving Suggestions and Tips: The earthiness of the lamb is perfect with a Bordeaux.
Posted by Pat on December 13, 2006 6:56 PM