Lamb and Pork Ragu with pasta

For lamb I prefer to do a ragu with shredded meat. This time I combined lamb and pork. It turned out really good.

You will need

  • Lamb. Suitable for braising, like shoulder. Cut into pieces. Bone in.
  • Pork. I used neck. Cut into pieces.
  • Onion. Finely chopped.
  • Celery. Finely chopped.
  • Carrots. Finely chopped.
  • Garlic. Finely chopped.
  • Dried thyme.
  • Dried rosemary.
  • Canned tomatoes. Roughly chopped.
  • White wine.
  • Salt.
  • Pepper.
  • Dried chili, preferable peperoncino.
  • Pecorino romana
  • Pasta. Penne Rigate is a good choice.

Do like this.

  1. Season the pork and lamb with salt and pepper.
  2. Braise the pork and lamb in a dutch oven until they have good colour. Put them aside.
  3. Lower the heat and add the onion, celery, carrots, garlic. Season with salt. Braise util the vegetables are soft.
  4. Add the thyme, rosemary, chili and the meat.
  5. Pour in the wine and let it reduce.
  6. Add the tomatoes and some water if it’s to dry. Season with salt and pepper.
  7. Put the pot in a low heat oven (125 C) and let it simmer for a couple of hours until the meat is fork tender.
  8. Pick up the meat from the pot, remove bones and shred it with two forks. Add the meat back to the ragu.
  9. Add ragu to a big sauce pan.
  10. Cook the pasta until it’s slightly undercooked.
  11. Add the pasta and some pasta water to the sauce pan with the ragu.
  12. Cook on a high heat constantly stirring until the the liquid is reduced.
  13. Take the pasta from heat and stir in pecorino off the heat.
  14. Serve with more pecorino on the side.

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