Rigatoni pasta with lamb ragu Molisano

Name: Rigatoni pasta with lamb ragu Molisano
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 serving
Ingredients: 500 g rigatoni pasta; 200 g lamb (boneless shoulder); 200 g veal (boneless shoulder); 2 pork sausages; 700 g peeled tomatoes or tomato passata; 1 glass red wine; 1 carrot; 1 stalk celery; 1 white onion; 1 handful fresh parsley; 1 red chili pepper (peperoncino); 2-3 tablespoon extra virgin olive oil; 50 g Pecorino cheese; salt; black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings
6
Calories
721 kcal
Course
Main Course
Cuisine
Italian

Rigatoni pasta with lamb ragu Molisano

Daisy Meyer

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A rich and hearty 3 meat ragu that's perfect for family lunches and holiday menus

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Ingredients

Servings

500 g rigatoni pasta (you can also use fusilli or other short pasta)
200 g lamb (boneless shoulder) I used meat from neck chops
200 g veal (boneless shoulder)
2 pork sausages
700 g peeled tomatoes or tomato passata
1 glass red wine
1 carrot washed and finely chopped
1 stalk celery washed and finely chopped
1 white onion peeled and finely chopped
1 handful fresh parsley chopped
1 red chili pepper (peperoncino) chopped and seeds removed
2-3 tablespoon extra virgin olive oil
50 g Pecorino cheese grated
salt for pasta and to taste
black pepper to taste

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Instructions

Prepare the vegetables. Wash and finely chop the carrot and celery. Peel and finely chop the onion.
Prepare the meat. Cut the lamb and veal into small squares. Remove the sausage meat from the casing and chop into small pieces.
Heat the oil in a frying pan or skillet, add the onion, carrot and celery and cook for 10 minutes until soft.
Add the lamb, veal and chopped sausage.
Brown the meat well then add the wine, let the alcohol evaporate. Add ½ chopped peperoncino if using
Add the peeled tomatoes cut into small pieces (or tomato passata), salt and pepper to taste, lower the heat and cook for about 2 hours, stirring occasionally.
Put a pan of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
Drain the pasta and add it to the sauce. Mix well and serve hot sprinkled with grated pecorino and more peperoncino if required.

Nutrition Information

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Calories 721kcal (36%) Carbohydrates 77g (26%) Protein 34g (68%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 86mg (29%) Sodium 433mg (18%) Potassium 1125mg (32%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2444IU (49%) Vitamin C 16mg (18%) Calcium 152mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 721 kcal

% Daily Value*

Calories	721kcal	36%
Carbohydrates	77g	26%
Protein	34g	68%
Fat	27g	42%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.1g	5%
Cholesterol	86mg	29%
Sodium	433mg	18%
Potassium	1125mg	24%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	2444IU	49%
Vitamin C	16mg	18%
Calcium	152mg	15%
Iron	5mg	28%