20 oz spaghetti alla chitarra
1lb ground lamb
3tbs extra virgin olive oil
1garlic clove, minced
1sprig rosemary, chopped
TTred pepper flakes
2/3cup dry red wine
1lb passata pomodoro or peeled tomatoes
TTsea salt
TTromano cheese or “formaggio di fossa”, grated
In a sauce pan saute garlic, olive oil and rosemary for a couple of minutes over medium heat, stir in lamb and brown well. Deglaze with wine, reduce to half, add tomato, salt and pepper, two cups of water and cook for 75 minutes antil sauce has reduced and meat is tender. If needed add more boiling water along the way. Cook pasta, toss with lamb ragout. Finish with cheese before serving #freshpasta #ragout #lamb #eggs #italianfood #lazio #abruzzo #pecorinocheeae #cheflife