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Lamb Ragu with Spaghetti alla Chitarra
Prep Time
45 minutes
Cook Time
2 hours
Total Time
2 h 45 m
4  People


Recipe makes 4 Servings

2 Tbsp olive oil
1 1/2 Lb lamb stew meat
1 Tsp kosher salt
1/2 cup(s) carrot, finely diced
1/2 cup(s) celery, finely diced
1 cup(s) red onion, finely diced
2 garlic cloves, sliced
1 Tbsp fresh thyme, minced
1 Tbsp flat leaf parsley
1/4 Tsp red pepper flakes
1 cup(s) Italian red wine
1 28 oz. can Central Market San Marzano Tomatoes
1 1 pkg. (17.6 oz) Central Market Pasta di Gragnano Spaghetti alla chitarra
1/2 cup(s) Grana Padano cheese, grated
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Heat oil in a 5 to 6 quart Dutch oven or other heavy-bottom pot over medium-high heat.
Season lamb on both sides with salt and sear on one side until well browned, 3 - 4 minutes.
Using tongs, turn and sear other side until browned, additional 3 - 4 minutes.
Transfer lamb to a separate dish, cover and set aside.
Reduce to medium heat. In the same pan, add carrots, celery, onions, garlic, and herbs.
Cook for several minutes, stirring frequently until onions become translucent.
Return lamb and any juice to the dutch oven. Raise heat to medium high and pour in wine. Cook for 1 - 2 minutes and add tomatoes.
Bring to rapid simmer, then reduce heat to low.
Let sauce simmer on low covered for 2 hours or until meat is fork tender.
Once ready to serve, cook pasta according to package directions. Drain pasta and set aside.
Using a fork, gently shred lamb and stir to combine.
Serve lamb ragu over pasta and sprinkle with cheese.



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