Tagliatelle with Lamb Shoulder Ragù
Pasta and Pizza | Italian cuisine
⏳ Time
3 hours 30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Tagliatelle with Lamb Shoulder Ragù
Ingredients
- Lamb Shoulder - 17.6 oz
- Green Tagliatelle Pasta - 10.6 oz
- Rosemary - 0.4 oz
- Thyme - 0.4 oz
- Marjoram - 0.4 oz
- Passata Tomato Sauce - 3.5 oz
- Morels - 7.1 oz
- Artichoke bottoms - 7.1 oz
- Chicken Broth - 7 fl oz
- Butter - 1.8 oz
- Olive Oil - 2 tablespoons
- Grated Pecorino Pepato Cheese - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the dish immediately while hot, garnished with fresh herbs.
Step 2
Cut the lamb into small cubes or grind it using a meat grinder.
Step 3
In a deep skillet, heat a mixture of butter and olive oil, add the meat, and add rosemary, thyme, and marjoram. Sauté until golden brown.
Step 4
Pour in the passata (to taste), stir, and reduce the heat to low.
Step 5
Slice the mushrooms and sauté them separately until lightly golden, then add them to the ragù.
Step 6
Sauté the artichokes in the same way and also add them to the ragù.
Step 7
Pour in the broth so that it slightly covers the contents of the skillet, season with salt and pepper. Cover with a lid and simmer for at least 3 hours on low heat, stirring occasionally.
Step 8
When the ragù is almost ready, cook the tagliatelle in salted water until al dente, then drain.
Step 9
Transfer the pasta to a large skillet, add the ragù, butter, and grated Parmesan, and mix well.
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