Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
4
Ingredients
- 3 pounds boneless American Lamb leg
- 1 pound pork butt
- 2 carrots
- 1 onion
- 1 celery stalk
- 1/2 cup garlic, chopped
- 1/2 cup oil
- 1 bay leaf
- 1 tablespoon mint
- 1 tablespoon chili flakes
- 1 cup white wine
- 2 cups crushed San Marzano tomatoes, drained
- 4 tablespoons tomato paste
- 2 cups veal or rich chicken stock
- 1 pound fresh pappardelle
- 1 cup grated pecorino
Directions
In a large pot, add salted water; bring to a boil. Freeze a grinder attachment.
Cut lamb and pork into 1-inch cubes; place in freezer while preparing other ingredients.
Rough chop carrots; pulse in food processor until very small. Chop onion and celery; pulse in food processor until very small. Grind meats twice through medium die.
In a medium saucepan, heat oil; add meat. Stir frequently; cook until no longer pink. Add vegetables, bay leaf, mint and chili flakes; continue to cook over medium heat for 20 minutes, stirring regularly. Add wine; cook until dry. Add tomatoes and paste; cook an additional 5 minutes. Add stock; cook until reduced by half. Season to taste.
Cook pappardelle in the salted water until tender, about 45 seconds. Toss with Lamb Ragout. Divide into four warmed bowls; top with pecorino. Serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
