Maccheroni alla chitarra con ragù d'agnello
Maccheroni alla chitarra con ragù d'agnello is a dish that symbolizes Abruzzo's pastoral tradition, particularly from the Majella and Peligna regions. The pasta, crafted by hand using the traditional chitarra tool, pairs perfectly with a rich and fragrant ragù made from lamb, tomato, and chili pepper, capturing the authentic flavors of mountain culinary culture.
Preparation
- 1
Cut the lamb into pieces about 3-4 centimeters in size. In a large pan, heat the oil and brown the meat over medium-high heat until evenly golden.
- 2
Add the finely chopped soffritto (onion, carrot, and celery) and cook for 5 minutes, stirring regularly.
- 3
Deglaze with the red wine and let the liquid evaporate completely for about 3-4 minutes.
- 4
Stir in the crushed canned tomatoes, finely chopped chili pepper, salt, and pepper. Mix well.
- 5
Add the vegetable broth, cover with a lid, and bring to a boil. Reduce heat and simmer gently for 1 hour and 30 minutes, until the lamb is tender and the ragù is concentrated.
- 6
When the ragù is almost ready, bring a pot of salted water to a boil and cook the maccheroni alla chitarra according to the package directions, draining al dente.
- 7
Briefly toss the pasta in the ragù, mixing gently, then serve on plates.
- 8
Finish with a generous grating of pecorino romano and a pinch of fresh black pepper.
Chef's Tips
The lamb ragù improves considerably if prepared the day before: resting allows the flavors to blend perfectly. The chitarra is a traditional Abruzzo tool that cuts pasta into square strands; if unavailable, you can use thick spaghetti.