Spaghetti alla chitarra with Pork and Lamb Ragù
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
802 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla chitarra with Pork and Lamb Ragù
Description
The dish features spaghetti alla chitarra, a type of square-cut pasta with a firm bite, paired with a ragù made from a blend of ground pork and lamb. Onions and carrots are sweat-cooked gently in olive oil to build a flavor base, followed by diced tomatoes and a tomato passata for acidity and depth. The meat is added and carefully broken up, then the sauce simmers covered for an hour to develop rich flavors and tender texture.
After cooking, the ragù is finished with butter to add richness and a velvety texture. The spaghetti is cooked in salted boiling water until al dente to maintain firmness and then combined with the sauce. Topping with grated Parmigiano-Reggiano adds a savory sharpness that complements the ragù’s savory sweetness and the pasta’s texture.
This classic recipe serves a rustic and comforting meal that highlights the balance between the meaty, tomato-forward sauce and the texture of handmade-style pasta. It is suitable for a full meal and can be paired with simple side dishes or a light salad to complete the plate.
Ingredients
- 1 lb spaghetti alla chitarra
- 1/3 /3 lb ground pork
- 1/3 /3 lb lamb ground
- 5 tomato diced, large
- 1 jar tomato passata
- 1 onion diced, small
- 1 carrot diced
- 3 1/2 /2 tbsp butter
- extra-virgin olive oil
Instructions
- Heat the olive oil in a pot over low heat, then add the onions and carrots and cook until the onion is translucent.
- Add the tomatoes, mix, and cook for 10 minutes.
- Add the ground meat and let it cook, mixing it with a wooden spoon and making sure to break down the meat into smaller pieces.
- Add the tomato sauce, then cover for 1 hour, stirring occasionally.
- Bring water to boil in a big pot.
- When the water boils, add salt and the spaghetti alla chitarra. Cook the pasta until al dente. Drain.
- Remove the lid from the ragu sauce and mix in butter.
- Top the pasta with the ragu sauce and an abundance of grated Parmigiano-Reggiano, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 104g | 35% |
| Protein | 32g | 64% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 1049mg | 44% |
| Potassium | 1461mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 4875IU | 98% |
| Vitamin C | 36mg | 40% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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