Spaghetti alla Chitarra with 4 meat ragu Abruzzese
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4
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Calories
501 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Chitarra with 4 meat ragu Abruzzese
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This rich tasty meat lovers ragu is just the right dish for a special occasion or hearty meal!
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Ingredients
- 100 g lamb shoulder or shank or leg chops ( I used large leg chops and cut the meat off the bone and cubed it and then used the bones to make a stock)
- 100 g veal rump sirloin or hind shank (without bones)
- 100 g beef rump
- 4 pancetta thick slices
- extra virgin olive oil
- 1 onion peeled and finely chopped, large
- 2 carrot finely chopped
- 2 celery finally chopped, stalks
- 2 cloves
- ½ teaspoon nutmeg
- 1 dried peperoncino optional, or 2 teaspoons of peperoncino flakes
- 1-2 cups chicken stock you can use homemade or stock cubes. I made my own lamb stock by boiling the lamb bones with 2 carrots and 2 celery stalks for about 2 hours
- ½ glass red wine
- 1-2 tomato passata I use rustica which is thicker, 690g bottles
- salt for pasta and to taste
- black pepper to taste
- 360 g spaghetti alla chitarra or normal spaghetti, bucatini, tagliatelle etc
- pecorino cheese grated
Instructions
- Finely chop the onion, carrots and celery and cook them in extra virgin olive oil until they become translucent. Then remove them from the pan and set aside.
- Cut all the meat into small cubes and the pancetta into small strips (see photo)
- Fry the pancetta until the fat starts to brown but don’t let it get too crispy. Remove from the pan and put it with the vegetables
- Brown the beef, lamb and veal one type at a time separately in the same pan as you cooked the pancetta , adding a little oil if necessary. Remove each type of meat once it is browned and add it to the pancetta and vegetables.
- When all the meat has been browned return it all with the vegetables to the frying pan.
- Add the cloves, nutmeg and peperoncino and cook for 2 minutes
- Add the red wine and cook until the wine has reduced.
- Add half a cup of stock and cook for a further 2 minutes
- Add one bottle of passata and mix everything well together
- Add salt and pepper to taste and allow to simmer partly covered for at least 1-1.5 hours stirring occasionally. Don’t allow the sauce to stick.
- As the sauce starts to reduce and thicken add a ladle of stock and/or more passata. ( I alternated stock and passata) Continue doing this until the meat is tender and the sauce has a semi-liquid consistency.
- Add more peperoncino if required and once the meat is tender add ½ cup of grated pecorino and cook for a further 5 minutes.
- Cook the pasta in boiling salted water according to the instructions on the packet. Fresh or homemade pasta will cook very quickly (around 3-4 mins)
- Serve the pasta covered in sauce and extra grated pecorino as required
Notes
- If you haven’t got any spaghetti alla chitarra, you can use normal spaghetti (preferably a little thick) tagliolini, bucatini, fettuccini or flat ribbons such as tagliatelle.For those who may prefer not to eat pork, leave out the pancetta
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
76g
(25%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.003g
(0%)
Cholesterol
44mg
(15%)
Sodium
162mg
(7%)
Potassium
665mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5109IU
(102%)
Vitamin C
4mg
(4%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5109IU | 102% |
| Vitamin C | 4mg | 4% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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