5.0 from 18 votes
Spaghetti alla chitarra with Pork and Lamb Ragù
One of the most traditional recipes from Abruzzo, this spaghetti alla chitarra with meat sauce is to die for.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 4 people
Calories: 802 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb spaghetti alla chitarra
- 1/3 /3 lb ground pork
- 1/3 /3 lb ground lamb
- 5 large tomatoes diced
- 1 jar tomato passata
- 1 small onion diced
- 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.
Cup of Yum
Nutrition Information
Calories
802kcal
(40%)
Carbohydrates
104g
(35%)
Protein
32g
(64%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
82mg
(27%)
Sodium
1049mg
(44%)
Potassium
1461mg
(42%)
Fiber
9g
(36%)
Sugar
16g
(32%)
Vitamin A
4875IU
(98%)
Vitamin C
36mg
(40%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 802
% 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.